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Moroccan lentil soup: harira

Panning The Globe, Adapted from a recipe by Cara Chigazola
  • 65 minutes
  • Serves 6 to 8

INGREDIENTS

1/2 tsp

Aleppo pepper

1

Carrot

2

stalks Celery

1 15 ounce can

Chickpeas

1/2 cup

Cilantro, stems leaves and tender

1

Dates

2 1/2 tbsp

Garlic

2 tbsp

Ginger

1

Lemon, wedges

1/3 cup

Parsley, stems leaves and tender

1 1/4 cups

Red lentils, dry

1

Yellow onion, large

7 cups

Chicken broth or vegetable broth, low salt

1 tsp

Cinnamon, ground

2 tsp

Paprika, sweet

1

Salt, Coarse

1 tsp

Turmeric, ground

2 tbsp

Olive oil, extra virgin

1 28 ounce can

Whole plum tomatoes and their juice, pureed with an immersion blender or squeezed by hand until they're broken down. (i recommend san marzano or organic)