Take-Out Harira Soup

Name: Take-Out Harira Soup
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 8 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 tbsp unsalted butter; 1 tbsp olive oil; 2 onions; 1 can whole tomatoes (28 ounce); 3 tbsp chopped fresh cilantro; 1 tsp salt; 0.25 tsp fresh ground black pepper; 0.25 tsp ground ginger; 0.5 tsp ground cinnamon; 0.5 tsp ground turmeric; 0.5 tsp ground cumin; 1 cup lentils; 1 can chickpeas (14 ounce); 0.5 cup angel hair pasta; lemon wedge

Lentils, chickpeas and tomatoes simmered on the stove and spiced with ginger and cinnamon for a Moroccan soup. Serve with lemon wedges.

1 hr · Serves 8 · Medium

Method

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Time: Prep 25 min · Cook 35 min · 60 min total
Difficulty: medium

1
Heat the butter and oil in a large stockpot set over medium-high heat. Add the onions and cook, stirring occasionally, until they soften, about 6 minutes.
6 min
2
Meanwhile, in a blender or food processor, combine the tomatoes, cilantro, salt and pepper. Process until smooth.
3
Add the ginger, cinnamon, turmeric, and cumin to the onions and cook for 1 minute, stirring. Add the tomato mixture to the onions and bring to a boil. Add the lentils and 8 cups of water.
1 min
4
Cover and reduce the heat to low. Simmer until the lentils are tender, about 30 to 45 minutes.
45 min
5
Add the chickpeas and raise the heat, bringing the soup to a low boil. Add the pasta and cook until tender, 6 to 8 minutes.
8 min
6
Ladle the soup into bowls and serve with lemon wedges.