Name: Lentil Tomato Soup
Prep time: 12 h 30 min
Cook time: 2 h 45 min
Total time: 15 h 15 min
Yield: Serves 8 to 10
Cuisine: India
Ingredients: 1 cup (200 g) dried chickpeas or one 15- oz (425- g) can cooked chickpeas; 1 cup (200 g) dried brown lentils, rinsed and picked through for stones and debris or one 15- oz (425- g) can lentils; 2 lemons, quartered, for garnish; 2¼ cups (565 ml) Vegetable broth; fresh coriander sprigs (cilantro), for garnish; ½ cup (125 g) short-grain brown rice; ¾ cup (20 g) finely chopped fresh coriander leaves (cilantro); 2 tablespoons olive oil; 1 onion, diced; freshly ground black pepper, to taste; 1 teaspoon ground cinnamon; Pinch of saffron; ½ cup (15 g) finely chopped fresh parsley; One 1- in (2.5- cm) piece of fresh ginger, peeled and minced (about 1 tablespoon); 1 teaspoon paprika; 2 stalks celery, diced; Salt, to taste; 4 tomatoes, puréed in a food processor, or one 15- oz (425- g) can puréed tomatoes

Preparation info

Serves
8 to 10

Difficulty
Easy
Ready in
16 hr

Appears in

Silk Road Vegetarian

By Dahlia Abraham-Klein

Published 2014

About

A famous Moroccan tomato-based soup, harira is seasoned with fragrant ginger, cinnamon, robust coriander leaves, and parsley. Moroccans love harira best during the month of Ramadan, when it’s frequently served to break the fast at sunset. What is so interesting about this soup, as well as many other dishes found along the Silk Road, is that it is akin to the sweet soup prepared by north indian and pakistani families, who call it by a similar name, hareera. Hareera