Sweet Potato Harira Maghreb
By
Brenda Washnock
@brendasweetandsavory
10
Blue Ribbon Recipe
It's the first time the Test Kitchen tasted Harira and we could not get enough. The herbs and spices blend well together. You taste a bit of spice from the cinnamon, ginger and turmeric. Adding fresh parsley and cilantro to the soup while it's simmering, enables their flavors to infuse the entire dish. Sweet potatoes, lentils and chickpeas make it extremely hearty. This soup is divine!
The Test Kitchen
★★★★★ 1 vote5
Ingredients
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2 Tbspbutter
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1 largeonion, diced
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2 largesweet potatoes, peeled, diced and sprinkled with salt
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2 1/2 cpetite cut canned tomatoes
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1/2 ccelery leaves, chopped
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4 Tbspchopped fresh parsley
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1/4 cchopped fresh cilantro
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1/2 tspground ginger
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1/2 tspground turmeric
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1 tspfresh ground black pepper
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1 tspsalt
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1 tspground cinnamon
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6 cwater
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1/2 cgreen lentils, dry
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1 can(s)chickpeas, drained
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4 ozvermicelli, broken into bite size pieces
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2 mediumegg yolks
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1/4 clemon juice
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2 Tbsplight brown sugar
How to Make Sweet Potato Harira Maghreb
- Beat the egg yolks with the lemon juice and stir into the simmering soup. Add salt and pepper to taste.
Garnish with fresh cilantro