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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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This savory, Moroccan-spiced soup gets a flavor kick from harissa, a hot condiment made by preserving chiles in salt. Look for it in Middle Eastern markets, or substitute any chile paste. Pack the soup in a microwave-safe container with a whole wheat pita, a carton of yogurt, and a handful of dried fruit and nuts in a zip-top plastic bag. Ingredients:
1 1/2 teaspoons olive oil |
1/2 cup chopped onion |
1 teaspoon minced garlic |
1 1/2 teaspoons minced peeled fresh ginger |
3/4 teaspoon spanish smoked paprika |
1/2 teaspoon salt |
1/4 teaspoon ground cumin |
1/8 teaspoon freshly ground black pepper |
3 cups water |
1 cup dried red lentils, rinsed and drained |
1 cup canned chickpeas (garbanzo beans), rinsed and drained |
1 (14.5-ounce) can diced tomatoes, undrained |
1 tablespoon fresh lemon juice |
1 teaspoon harissa |
chopped fresh cilantro (optional) |
Directions:
1. Heat oil in a large saucepan over medium heat. Add onion and garlic; cook 6 minutes or until tender, stirring frequently. Stir in ginger, paprika, salt, cumin, and pepper; cook 1 minute. Add 3 cups water, lentils, chickpeas, and tomatoes; bring to a boil.
2. Cover, reduce heat, and simmer for 30 minutes or until the lentils are tender, stirring occasionally. Stir in lemon juice and harissa. Garnish with chopped fresh cilantro, if desired.
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