Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 4 large garlic cloves, minced
- 1 inch piece fresh ginger, peeled and sliced
- 3/4 teaspoon ground cinnamon
- 1 teaspoon turmeric
- 3/4 teaspoon ground cumin
- 3/4 teaspoon ground coriander seeds
- 1/4 cup packed cilantro, leaves and tender stems only
- 2 sprigs mint
- 2 sprigs parsley
- Salt and freshly ground black pepper to taste
- 2 14 1/2-oz cans diced tomatoes with juice
- 8 cups water
- 1 cup lentils, picked over and washed
- 2 ribs celery, sliced
- 1 cup baby carrots, sliced in half lengthwise, if desired
- 1 small red bell pepper, diced (I forgot that I had wanted to add this, but it would be nice in this soup)
- 2 cups cooked garbanzos, (I used freshly cooked dried beans, but canned are fine if rinsed before adding to soup)
- 1/2 cup broken vermicelli pasta
- To serve: Lemon wedges, chopped cilantro (and/or parsley and mint), and dates (1 per serving)
Description
My Flavors Of The Sun Is Both A Cooking School (in Mexico!) And A Tour Service. I Learned To Make This Delightful Vegetarian Version Of The Classic Moroccan Soup, Harira, On One Of…
Cook Eat Share
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter