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Harira

(Moroccan Vegetable Soup)

Morocco

SERVES 6-8

INGREDIENTS

Soup

  • 2 Tbsp olive oil

  • 1 small onion, chopped

  • 1 celery stalk, finely chopped

  • 1 medium carrot, peeled & finely chopped

  • 1 Roma tomato, seeded & diced

  • 2 Tbsp split red lentils

  • 2 large garlic cloves, minced

  • 4 cups soup stock

  • 2 Tbsp tomato paste

  • 1 (15 oz) can chickpeas, drained & rinsed

  • ¼ cup fresh parsley, minced

  • ¼ cup fresh cilantro, minced

  • 1 tsp salt

  • ½ tsp turmeric

  • ½ tsp cumin

  • ¼ tsp black pepper

  • ¼ tsp cayenne pepper

  • 2 pinches cinnamon

DIRECTIONS

Slurry

  • 1 Tbsp flour

  • 1 egg

  • 2 Tbsp lemon juice (about ½ lemon)

  • 1¾ cup water

  1. Heat oil on a large pot over medium-high heat. Add onion, celery, carrot, and salt. Sauté until onions are soft (about 5 minutes.)

  2. Add garlic, turmeric, cumin, cinnamon, black pepper, cayenne pepper, and tomato paste. Sauté another 30 seconds.

  3. Add soup stock, chickpeas, and lentils. Stir well and bring to a boil.

  4. Stir in diced Roma tomatoes and reduce to a simmer. Simmer covered for 5-7 minutes.

  5. Make a slurry of flour, water, lemon juice, and egg. Add to the simmering soup once lentils are tender.

  6. Stir until soup thickens, or add water for a thinner consistency.

  7. Remove from heat. Stir in parsley and cilantro. Taste and adjust seasoning.

  8. Serve with a dollop of yogurt if desired. Enjoy!

All recipes courtesy of Youth Chef Academy  by FoodRight, Inc.

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