Harira
This recipe makes 8 servings
Ingredients
- 1 large bunch fresh coriander
- 1 large bunch fresh parsley
- 8 cups chicken stock or vegetable stock
- 1 cup green lentils or brown lentils
- 1 can (19 oz/540 mL) chickpeas, drained and rinsed
- 2 cans (19 oz/540ml) tomatoes, drained and chopped
- 2 onions, chopped
- 2 tsp cinnamon
- 1 tsp each ground cumin, ground ginger, turmeric and pepper
- 1/4 cup lemon juice
- 2 tbsp extra-virgin olive oil
- Garnish
- 1 tbsp 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.
Related content
-
Lentil Vegetable Soup
This traditional hearty soup features lentils, chickpeas, pasta and vegetables with aromatic yet...
-
Lamb Koftes on Rosemary
Serve with thick plain yogurt and grilled pitas for a delicious meal.
-
Middle Eastern Chicken Breast Salad
This summery grilled Middle Eastern–inspired salad gets delicious nuttiness from the tahini...
-
Gorayba
Clarified butter gives these cardamom-scented Middle Eastern cookies, sometimes known as...
