Harira (Moroccan Hot Legume Soup)
Ingredients
- 2 tbsp olive oil
- 1 onion finely chopped
- 5 garlic cloves
- 1 tbsp fresh ginger
- 1 tsp cumin ground
- 1/2 tsp Turmeric
- 400 g Tomatoes diced or pureed
- 1-3 tbsp Tunisian Harissa or Rose Harissa paste (prepared as instructed on the jar)
- 1/4 cup Cilantro chopped
- 1/4 cup parsley chopped
- 2 cups canned chickpeas drained and rinsed or cooked from dry beans
- 1/2 cup dried lentils rinsed and drained
- 1 tbsp Brown Sugar
- 8 cups Vegetable Stock
- 1 bunch Kale chopped
- 2 eggs to thicken
For Garnish
- Yoghurt
- Cilantro
- Parsley
- olive oil
Instructions
- In a large pot Sauté onions with olive for a few minutes until softened.2 tbsp olive oil, 1 onion
- Add garlic and ginger. Sauté for 2 minutes.5 garlic cloves, 1 tbsp fresh ginger
- Add cumin, turmeric and harissa paste. sauté for 2 minutes.1 tsp cumin ground, 1/2 tsp Turmeric, 1-3 tbsp Tunisian Harissa or Rose Harissa paste
- Add tomatoes and cook for 5 minutes.400 g Tomatoes
- Add cilantro, parsley, lentils, chickpeas, sugar and stock. Season with salt and pepper to taste.1/4 cup Cilantro, 1/4 cup parsley, 2 cups canned chickpeas, 1/2 cup dried lentils, 1 tbsp Brown Sugar, 8 cups Vegetable Stock
- Bring to a boil. Lower heat and cover. Simmer for 45 minutes or until lentil are tender.
- Add kale and simmer for 10 minutes. Season again if needed.1 bunch Kale
- In a small bowl, whisk the eggs until beaten. Slowly whish in a ladle of hot soup to the eggs to incorporate. Slowly whish in the content of the bowl into the soup pot.2 eggs
- Serve in individual bowls with crusty bread. Garnish with a dollop of yoghurt, chopped herbs and a drizzle of olive oil.Yoghurt, Cilantro, Parsley, olive oil
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