MOROCCAN LENTIL AND GARBANZO SOUP (Harira) - Vegan

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MOROCCAN LENTIL AND GARBANZO SOUP (Harira) - Vegan

Recipe By :Nava Atlas @ vegkitchen.com

Serving Size : 6 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

2 large onions -- chopped

3 large celery stalks -- diced

2 cloves garlic -- minced

3/4 cup dried lentils -- rinsed and sorted

1 teaspoon turmeric

1 teaspoon cumin

1/2 teaspoon grated fresh ginger -- or 1/4 teaspoon dried

1/2 teaspoon cinnamon

2 cups diced ripe tomatoes

1 can chickpeas -- (16 ounce) drained and rinsed

Juice of 1/2 lemon (slice the remainder

thinly for garnish)

1/2 cup chopped fresh cilantro

Salt to taste

Heat the oil in a soup pot. Add the onions and saute over medium heat until

translucent, about 5 minutes. Add the celery and garlic and saute until the

onions are golden, another 5 to 7 minutes.

Add 6 cups water, along with the lentils, and spices. Bring to a simmer, then

cover and simmer gently until the lentils are just tender, about 30 to 35

minutes.

Add tomatoes and chickpeas. Adjust the consistency with more water if needed,

and adjust the spices to taste. Simmer for another 10 to 15 minutes over very

low heat. Stir in the lemon juice and cilantro and season to taste with salt.

Serve hot or just warm, garnishing each serving with one or two thin lemon

slices

 

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Per Serving (excluding unknown items): 264 Calories; 7g Fat (22.9% calories from

fat); 14g Protein; 39g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol; 31mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 Fat.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

 

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