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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