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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 8 |
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In the United States, you'll often find harira, a traditional Moroccan soup, as the opener to a Moroccan meal. In Morocco, harira is typically served during the holy month of Ramadan to break the day of fasting. If we were fasting, this soul-satisfying lentil and chickpea soup would be just what we would want. It's earthy flavor comes from the exotic mix of spices. From the Take-Out Menu Cookbook. Ingredients:
2 tablespoons unsalted butter |
1 tablespoon olive oil |
2 onions, sliced |
1 (28 ounce) can whole tomatoes |
3 tablespoons chopped fresh cilantro |
1 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1/4 teaspoon ground ginger |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground turmeric |
1/2 teaspoon ground cumin |
1 cup lentils, rinsed and picked over |
1 (14 ounce) can chickpeas, drained |
1/2 cup angel hair pasta, broken into 1-inch pieces |
lemon wedge, for serving |
Directions:
1. Heat the butter and oil in a large stockpot set over medium-high heat. Add the onions and cook, stirring occasionally, until they soften, about 6 minutes.
2. Meanwhile, in a blender or food processor, combine the tomatoes, cilantro, salt and pepper. Process until smooth.
3. Add the ginger, cinnamon, turmeric, and cumin to the onions and cook for 1 minute, stirring. Add the tomato mixture to the onions and bring to a boil. Add the lentils and 8 cups of water.
4. Cover and reduce the heat to low. Simmer until the lentils are tender, about 30 to 45 minutes.
5. Add the chickpeas and raise the heat, bringing the soup to a low boil.
6. Add the pasta and cook until tender, 6 to 8 minutes.
7. Ladle the soup into bowls and serve with lemon wedges.
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