Moroccan Harira with Lentils and Chickpeas (Traditional Ramadan Soup)

Ingredients

• green lentils150 g
• cooked chickpeas200 g
• onion1 large
• celery stalk2 stalks
• fresh cilantro1 bunch
• flat-leaf parsley1 bunch
• fresh tomatoes3
• tomato paste2 tbsp
• clarified butter (smen) or olive oil3 tbsp
• flour2 tbsp
• salt1 tsp
• black pepper1/2 tsp
• turmeric1 tsp
• ground ginger1/2 tsp
• ground cinnamon1/4 tsp
• water1.5 L
• lemon1

Instructions

1. 1

   Wash the lentils, rinse the chickpeas. Peel and chop the onion. Wash and dice the celery. Chop the cilantro and parsley.

2. 2

   In a large pot, heat the clarified butter or olive oil. Sauté the onion for 3 minutes, add the celery, grated tomatoes (skin removed), and tomato paste. Mix.

3. 3

   Add the lentils, chickpeas, cilantro, parsley, spices (salt, pepper, turmeric, ginger, cinnamon). Pour in the water and bring to a boil. Reduce heat and simmer for 40 minutes.

4. 4

   Dissolve the flour in a little cold water to make a 'tadouira' (thickener). Pour it in a stream into the soup while stirring. Let it thicken for 10 minutes.

5. 5

   Remove from heat, add lemon juice, and adjust seasoning. Serve hot, with dates and traditional Moroccan bread.

6. 6

   For a creamier texture, lightly blend the soup with an immersion blender before adding the lemon.