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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…

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