Moroccan Harira (Traditional soup)

Ingredients

• red lentils150 g
• dried chickpeas100 g (soaked overnight)
• fresh tomatoes4 (peeled and blended)
• onion1 large
• celery2 stalks
• fresh cilantro1 bunch
• fresh parsley1 bunch
• clarified butter (or olive oil)2 tablespoons
• salt1 teaspoon
• black pepper1/2 teaspoon
• ground cinnamon1 teaspoon
• ground ginger1 teaspoon
• turmeric1/2 teaspoon
• flour2 tablespoons
• lemon juicejuice of 1/2 lemon
• water1.5 liters

Instructions

1. 1

   Soak the chickpeas overnight, then drain. In a large pot, sauté the chopped onion in clarified butter until translucent.

2. 2

   Add the blended tomatoes, diced celery, chopped cilantro and parsley. Cook for 5 minutes, stirring.

3. 3

   Stir in the spices (salt, pepper, cinnamon, ginger, turmeric) and mix well. Pour in the water and add the chickpeas and red lentils. Bring to a boil, then reduce heat and simmer covered for 30 minutes.

4. 4

   Dissolve the flour in about 100 ml cold water to avoid lumps. Pour this mixture into the soup stirring gently, then add the lemon juice. Cook for another 10 minutes on low heat.

5. 5

   Adjust seasoning if needed. Serve harira hot in bowls, accompanied by lemon wedges and dates or 'cornes de gazelle' for a sweet-savory contrast.