Moroccan Harira Soup with Chickpeas and Lentils
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Cooking tools:
- Slow cooker
- Stockpot
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Ladle
- Colander
- Stove
- Mixing bowl
- Serving bowl
Ingredients
- Olive Oil: 2 tablespoons
- Onion: 1 large, finely chopped
- Celery: 2 stalks, diced
- Carrots: 2, diced
- Garlic: 4 cloves, minced
- Tomatoes: 4 medium, chopped (or 1 can diced tomatoes)
- Tomato Paste: 2 tablespoons
- Chickpeas: 1 can (15 ounces), drained and rinsed
- Green or Brown Lentils: 1 cup, rinsed
- Vegetable Broth: 6 cups (or chicken broth)
- Cilantro: 1/4 cup, chopped
- Parsley: 1/4 cup, chopped
- Ginger: 1 teaspoon, ground
- Cumin: 1 teaspoon, ground
- Turmeric: 1/2 teaspoon, ground
- Paprika: 1/2 teaspoon
- Cinnamon: 1/4 teaspoon
- Salt and Pepper: To taste
- Lemon Juice: From 1 lemon (plus extra lemon wedges for serving)
- Cooked Rice or Vermicelli: 1 cup (optional, for added texture)
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