#47 Moroccan Harira Soup

This is a vegetarian recipe for this soup, of which numerous variations exist.

Serves 6:

100 gr red lentils
2 tbsp olive oil
1 onion finely chopped
2 garlic cloves crushed
1/2 tsp ginger puree
2 tsp ground cinnamon
1/2 tsp ground turmeric
1 tsp harissa paste
1.2 l vegetable stock
400 gr chooped tomatoes
400 gr can boiled chickpeas - drained
lemon juice (not more than half lemon)

salt, black pepper
coriander to garnish



Method:
Heat the oil in a large saucepan. Add the onions and garlic and steam for 5 minutes. Stir in the ginger, cinnamon, turmeric and harissa paste. Stir well for more 2-3 minutes. Add the tomatoes and chickpeas, mix well and then pour the stock and the lentils. Bring to the boil and simmer for 25-30 minutes.
Squeeze lemon juice, season with salt and pepper and serve with coriander leaves.