Harira Tomato, Lentil and Chickpea Soup

A warming Moroccan soup of red lentils and chickpeas in a gently spiced tomato broth, finished with herbs and lemon.

Ingredients

For 4 servings.

• 1 cup red lentils, rinsed
• 1 can chickpeas, drained
• 1 (14 oz) can diced tomatoes
• 2 tbsp tomato paste
• 1 yellow onion, diced
• 2 celery stalks, diced
• 3 tbsp olive oil
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 6 cups vegetable broth
• 2 tbsp all-purpose flour
• 1/2 bunch cilantro, chopped
• 1/2 bunch parsley, chopped
• 1 lemon
• 1 tsp salt
• 1/2 tsp black pepper

Method

1. Soften the onion and celery in the oil for 6 minutes, then stir in the spices and tomato paste for 1 minute.
2. Add the lentils, tomatoes, broth, salt and pepper and simmer for 25 minutes, until the lentils break down.
3. Add the chickpeas. Whisk the flour with 1/2 cup cold water, stir it in and simmer for 5 minutes, until the soup thickens.
4. Stir in the herbs and lemon juice and serve.

Diets and allergens

Nutrition per serving

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