Harira is a Moroccan soup made with dried legumes: lentil, chickpeas, lava beans and cooked with lamb or lamb broth, but this is a vegetarian soup. It can be an appetizer or main meal. There are many variations on harira and the family dishes are often passed down from generation to generation.
(Arabic) الحريرة
/alhurayra/
Serves 4
1 pound (455 g) organic tomatoes
1 tsp. (2 g) each ground: turmeric and cinnamon
2 Tbs. (25 g) (dairy-free) organic butter
4 Tbs. (24 g) chopped coriander or 2 Tbs. (12 g) dry coriander
2 Tbs. (18 g) chopped parsley or 1 Tbs. (9 g) dry
1 chopped organic onion
1 chopped stalk organic celery with leaves
1 tsp. (2 g) ginger
1/4 cup (50 g) red lentils
1/2 cup (75 g) dried chickpeas soaked overnight or canned, drained
2 1/2 cups (600 ml) water
4 organic shallots, peeled
1/4 cup (25 g) (gluten-free) soup noodles
as garnish: organic lemon slices, cilantro/parsley, and ground cinnamon
-Arabic numbers-
١ Put the tomatoes in boiling water for 30 seconds.
٢ Remove and cut into quarters.
٣ Sauté the onions and celery in butter with turmeric, cinnamon, coriander, and ginger.
٤ Add the tomatoes.
٥ Rinse the lentils and add to the pan with the chickpeas and water. Bring to boil, cover, and simmer for 1 1/2 hours.
٦ Add the shallots and cook another 25 minutes.
٧ Add the noodles for 5 minutes.
٨ Garnish.
٩ Serve with tea and coffee, milk, juices, figs, or fruit purées thickened with avocado, plus bowls of olives, hard-boiled eggs dipped into cumin, fresh cheeses, marmalades, and honey to eat with various (gluten-free) breads.
