Moroccan Harira Soup

Name: Moroccan Harira Soup
Total time: 45 min
Ingredients: 4 tablespoons olive oil; 1 medium yellow onion, finely diced; 2 medium carrots, finely diced; 2 stalks celery, finely diced; 2 cloves garlic, finely diced; 1/2 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon harissa (optional); 1 large tomato, diced; 1 (15.5-ounce) can chickpeas, drained and rinsed (or 1 cup dry chickpeas, soaked overnight and fully cooked); 1 cup green lentils; 7 cups chicken or vegetable stock; 1 teaspoon freshly ground black pepper; 1½ tablespoons all-purpose flour; 3 tablespoons lemon juice (from about 1 large lemon), plus more to taste; 1 cup water; 1 cup chopped fresh cilantro leaves

www.jewishfoodsociety.org

Photographer: Armando Rafael. Food Stylist: Mariana Velasquez.

View full recipe on www.jewishfoodsociety.org

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Ingredients

4 tablespoons olive oil
1 medium yellow onion, finely diced
2 medium carrots, finely diced
2 stalks celery, finely diced
2 cloves garlic, finely diced
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon harissa (optional)
1 large tomato, diced
1 (15.5-ounce) can chickpeas, drained and rinsed (or 1 cup dry chickpeas, soaked overnight and fully cooked)
1 cup green lentils
7 cups chicken or vegetable stock
1 teaspoon freshly ground black pepper
1½ tablespoons all-purpose flour
3 tablespoons lemon juice (from about 1 large lemon), plus more to taste
1 cup water
1 cup chopped fresh cilantro leaves