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Harira - Moroccan Chick Pea and Lentil Soup Recipe

   
 

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     Harira - Moroccan Chick Pea and Lentil Soup

Category   Salads - Soups - Sidedishes
Sub Category   Vegetarian
Servings   6
Preptime   40 min.

Ingredients
1 small bunch cilantro, 3 T chopped and remainder reserved
1 small bunch flat leaf parsley, 3T chopped and remainder reserved
6 c vegetable stock
1 c red lentils rinsed and drained
2 (15 oz.) cans chick peas, rinsed and drained
28 oz. can chopped tomatoes with liquid
1 large onion, chopped
1/2 tsp. Ceylon cinnamon
1 tsp. ground ginger
 
1 tsp. ground cumin
1 tsp. ground turmeric
1 tsp. aleppo chile flakes
1 tsp. salt
1/2 tsp. pepper
for garnish - chopped dates, hard boiled eggs, lemon wedges

Instructions
In medium to large stock pot or dutch oven, combine vegetable stock and add in reserved cilantro and parsley bunches, tied together with kitchen twine. Add lentils. Cover pot, bring to boil and then reduce heat to low and simmer, covered, 15 minutes. Remove herb bundles and discard.
Increase heat to medium high and tomatoes, onion, chick peas and spices/seasonings. Cover and bring to boil, then reduce heat to low and simmer for 20 min.
Allow soup to sit and flavors to meld for 5 - 10 minutes. Puree with stick/immersion blender to thick consistency.
To serve, ladle into bowls and garnish with chopped cilantro, parsley, chopped dates, hard boiled eggs. Squeeze fresh lemon juice on top.
Serving Suggestions
serve with french baguette or flat bread


Originally Submitted
2/3/2015





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