Moroccan Lentil and Root Vegetable Soup (Harira with Lentils)
Let yourself be enveloped by the comforting aromas of this Moroccan soup inspired by harira, rich with lentils and root vegetables. Each spoonful is a gentle embrace of warm spices – turmeric, ginger, and cinnamon – that warm the soul. It's the kind of dish my mother would make to break the fast, but it's enjoyed all year round. Wondering which spices are essential in Moroccan cuisine? This soup features four must-haves! They create a subtle harmony between earthiness and sweetness. Serve it generously; it's perfect for feeding the whole family with love.
Ingredients
- Green lentils250 g
- Onions2 medium, sliced
- Carrots2, diced
- Turnips2, diced
- Fresh tomatoes3, grated
- Celery stalk1, finely chopped
- Fresh parsley1 bunch, chopped
- Fresh cilantro1 bunch, chopped
- Turmeric1 teaspoon
- Ground ginger1/2 teaspoon
- Ground cinnamon1/2 teaspoon
- Sweet paprika1 teaspoon
- Saffron (optional)1 pinch
- Olive oil3 tablespoons
- Water1.5 liters
- Salt and pepperto taste
Instructions
- 1
In a large pot, heat the olive oil and sauté the onions until translucent.
- 2
Add the carrots, turnips, and celery, and let them sweat for 5 minutes, stirring.
- 3
Stir in the grated tomatoes, all the spices (turmeric, ginger, cinnamon, paprika, saffron), salt, and pepper. Mix well.
- 4
Add the rinsed lentils and water, and bring to a boil. Reduce the heat and simmer covered for 30 minutes.
- 5
Add the chopped parsley and cilantro, and cook for an additional 5-10 minutes.
- 6
Adjust seasoning and serve hot, optionally with crusty bread.
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