Harira Soup
Servings: 4 people
- 2 tablespoons (2 tablespoons) olive oil extra virgin
- 1 large (1 large) onion
- 1 stalk (1 stalk) celery
- 2 cloves (2 cloves) garlic
- 2 tablespoons (2 tablespoons) tomato paste
- 2 teaspoons (2 teaspoons) ground ginger optional
- 2 teaspoons (2 teaspoons) turmeric
- 1 teaspoon (1 teaspoon) cumin
- ¼ teaspoon (¼ teaspoon) red pepper flakes
- 1 pinch (1 pinch) saffron optional
- ¼ teaspoon (¼ teaspoon) cinnamon optional
- 6 cups (1½ Liters) vegetable broth + 1 more cup if you add pasta
- 1 can (15 oz) (400 grams) crushed tomatoes
- ½ cup (100 grams) dried green lentils
- 1 can (15 oz) (230 grams) chickpeas
- 1 teaspoon (1 teaspoon) salt
- ⅛ teaspoon (¼ teaspoon) black pepper
- ¼ cup (1 handful) parsley
- ¼ cup (1 handful) cilantro optional
- ¼ cup (1 handful) celery leaves optional
- ¼ cup (50 grams) flour optional
- 5 ounces (140 grams) angel hair pasta optional
- Heat 2 tablespoons olive oil in a large pot. Add 1 large onion, 1 stalk celery (both chopped) and sauté for 4 minutes until soft.Add 2 cloves garlic (grated), 2 tablespoons tomato paste, 2 teaspoons ground ginger, 2 teaspoons turmeric, 1 teaspoon cumin, ¼ teaspoon red pepper flakes, 1 pinch saffron (optional), and ¼ teaspoon cinnamon (optional).Cook for 1 more minute or until fragrant. Add a splash of water if the pot dries.
- Stir in 6 cups vegetable broth, 1 can (15 oz) crushed tomatoes, ½ cup dried green lentils (rinsed), 1 can (15 oz) chickpeas (drained).Season with 1 teaspoon salt and ⅛ teaspoon black pepper.Simmer 40 minutes or until the lentils are cooked. Stir occasionally.
- Stir in ¼ cup parsley, ¼ cup cilantro, ¼ cup celery leaves, all chopped.Optional step: whisk ¼ cup flour in 1 cup of water and add it to the soup to make velvety and creamy.Optional step: break 5 ounces angel hair pasta with your hands and add it in with 1 more cup of vegetable broth.
- Finish cooking, stirring often, until the pasta is al dente.Serve harira as a main course with a dollop of Greek yogurt, fresh herbs or a drizzle of skhug, squeezed lemon, quick pickled red onions or preserved lemons.
