Vegetarian Harira Recipe

ingredients

2 tablespoons olive oil
2 onions, sliced
1 can (28 ounce size) whole tomatoes
2 teaspoons ground turmeric
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
20 fresh cilantro sprigs
20 Italian parsley sprigs
8 Spanish saffron threads, lightly toasted
1/2 cup whole wheat berries
6 cups chicken or vegetable broth
1 cup lentils, rinsed, picked over
1 can (15 ounce size) garbanzo beans
1 teaspoon salt
freshly-ground black pepper, to taste
1 lightly beaten egg, (optional)
2 lemons, juiced, (optional)
cilantro leaves
lemon wedges
crusty bread

directions

Heat oil in large soup pot over medium-high heat. Fry onions, stirring occasionally, until golden, 4 to 5 minutes.

Meanwhile, blend tomatoes, turmeric, ginger, cinnamon, cilantro, parsley and saffron in blender. Add to onions, cover and bring to rolling boil over high heat.

Lower heat to medium, add wheat berries and broth and cover tightly. Cook until wheat berries are fairly tender, 1 to 1 1/2 hours.

Add lentils and garbanzo beans with liquid. Cover and cook until lentils are tender, 20 to 25 minutes.

Ten minutes before serving, lower heat to simmer and season with salt and pepper to taste.

Just before serving, beat egg with lemon juice in small bowl and add to soup, stirring with long wooden spoon until mixture forms strands.

Ladle harira into individual soup bowls. Top with cilantro and serve immediately with lemon wedges and crusty bread.

nutrition data

Nutritional data has not been calculated yet.

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