Thursday, January 5, 2012

Lentil and Chickpea Soup

"Harira" is a traditional Ramadan soup that is easy to prepare, makes a large quantity and is substantial for supper after fasting all day.  I've made this often over the years and all of us enjoy the wonderful aroma and taste of this delicious soup!

1 large bunch of fresh parsley and cilantro (coriander)
8 cups vegetable stock
1 cup green or brown dried lentils
1 can chickpeas, drained and rinsed
2 cans (each 19oz) chopped tomatoes, drained
2 onions, diced
2 tsp ground cinnamon
1 tsp each ground cumin, ground ginger, turmeric and black pepper
1/4 cup lemon juice
2 tbsp EVOO
  • Chop 1/4 cup each of the cilantro and parsley; set aside.  Tie together remaining coriander and parsley and place in a large pot.  Add stock and bring to a boil.  Reduce heat to low and simmer, covered, for 15 minutes.  Discard herb bundle.  Add lentils; cover and continue to simmer for 15 minutes.
  • Add chickpeas, tomatoes, onions, cinnamon, cumin, ginger, turmeric, and pepper.  Cover and simmer for a further 30 minutes.
  • In a food processor, blender or using an immersion blender, puree 3 cups of the soup.  Return to the pot and stir in the lemon juice, olive oil and reserved chopped herbs.
  • Serve in warmed bowls and ENJOY!  

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