MOROCCAN LENTIL SOUP: HARIRA
"Hearty, beautifully-spiced soup of lentils, chickpeas, vegetables and herbs...."
INGREDIENTS
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2 tablespoons extra virgin olive oil
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1 large yellow onion, finely chopped
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2 stalks celery, finely chopped
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1 carrot, peeled and finely chopped
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1/3 cup chopped parsley, leaves and tender stems
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1/2 cup chopped cilantro, leaves and tender stems
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2 1/2 tablespoons minced garlic (about 5 large garlic cloves)
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2 tablespoons minced ginger (about a 2-inch by 3-inch piece)
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1 teaspoon ground turmeric
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1 teaspoon ground cinnamon
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2 teaspoons sweet paprika
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1/2 teaspoon Aleppo pepper (or substitute freshly ground black pepper)
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1 1/4 cups dry red lentils, rinsed and picked over
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1 15-ounce can chickpeas, drained (or 1 1/2 cups cooked chickpeas)
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1 28-ounce can whole plum tomatoes and their juice, pureed with an immersion blender or squeezed by hand until they're broken down. (I recommend San Marzano or organic)
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7-8 cups low salt chicken broth or vegetable broth (I recommend Swanson's)
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Coarse salt
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Optional Garnish:
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Dates (1 per person)
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Lemon wedges (1 per person)
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