Moroccan Lentil and Lemon Soup (Harira with Lentils)

Ingredients

• green lentils200 g
• onion1 medium
• celery stalks2
• carrot1 large
• fresh tomatoes3
• fresh cilantro1 bunch
• flat-leaf parsley1 bunch
• ground ginger1 teaspoon
• ground turmeric1/2 teaspoon
• ground cinnamon1/2 teaspoon
• saltto taste
• black pepperto taste
• lemon juice3 tablespoons
• olive oil3 tablespoons
• water1.5 liter

Instructions

1. 1

   Wash and drain the lentils. Peel the onion, celery, and carrot, then cut them into small dice. Peel the tomatoes and crush them roughly.

2. 2

   In a large pot, heat the olive oil over medium heat. Sauté the onion, celery, and carrot for 5 minutes until tender.

3. 3

   Add the crushed tomatoes, ginger, turmeric, cinnamon, salt, and pepper. Mix well and cook for 2 minutes to release the aromas.

4. 4

   Pour in the lentils and water. Bring to a boil, then reduce the heat and simmer covered for 30 minutes, until the lentils are tender.

5. 5

   Meanwhile, finely chop the cilantro and parsley. Add them to the soup 5 minutes before the end of cooking, along with the lemon juice. Stir and adjust seasoning.

6. 6

   Serve hot, optionally with a drizzle of olive oil and extra lemon wedges. Accompany with Moroccan bread (kesra) for a complete meal.