Harira
Servings: 8
Ingredients:
Suggested Recipes
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1 large bunch each fresh coriander and parsley
8 cups (2 L) chicken or vegetable stock
1 cup (250 mL) green or brown lentils
1 can (19 oz/540 mL) chickpeas, drained and rinsed
2 cans (each 19 oz/540 mL) tomatoes, drained and chopped
2 onions, chopped
2 tsp (10 mL) cinnamon
1 tsp (5 mL) each ground cumin, ground ginger, turmeric and pepper
1/4 cup (50 mL) lemon juice
2 tbsp (25 mL) extra-virgin olive oil
Garnish:
1 tbsp (15 mL) cinnamon
1 lemon, thinly sliced
12 pitted dates, halved
Preparation:
Chop 1/4 cup (50 mL) each of the coriander and parsley; set aside. Tie together remaining coriander and parsley and place in large saucepan. Add stock and bring to boil. Reduce heat to low; cover and simmer for 15 minutes. Discard herb bundle. Add lentils; cover and simmer for 15 minutes.
Add chickpeas, tomatoes, onions, cinnamon, cumin, ginger, turmeric and pepper; cover and simmer for 30 minutes.
In food processor or blender, pur?3 cups of the soup. Return to pot and heat through. Stir in lemon juice, oil and reserved chopped herbs.
Garnish: Ladle soup into bowls. Sprinkle with cinnamon; top with lemon slices and dates.
Additional Information
Tags:
Soups and Stocks; Middle-Eastern and North African; Vegetables; Beans and Legumes; Boil/Simmer;
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