Prep 15 mins
Cook 50 mins
This is a vegetarian version of Harira, a traditional Moroccan soup made with chickpeas. This version has only vegetables, spices, and a little olive oil. It makes a lot, but could easily be halved, or freeze half for another day!
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 bunch fresh cilantro, chopped
- 2 parsnips, peeled and diced
- 2 turnips, peeled and diced
- 3 carrots, peeled and sliced
- 8 cups water
- 15 ounces chickpeas, drained
- 1 cup dry lentils, picked over and rinsed
- 28 ounces crushed tomatoes
- 28 ounces tomato puree
- 1⁄2 tablespoon salt
- 1 teaspoon ground cumin
- 2 teaspoons ground turmeric
- 1⁄2 teaspoon fresh ground black pepper
- 1 pinch cayenne pepper (optional)
- In a large stockpot, saute garlic and cilantro in the oil, over low heat, for 2 minutes; stir in parsnips, turnips, and carrots and cook an additional 3 minutes.
- Add water and bring to a boil; stir in lentils, cover, reduce to low heat, and simmer until the lentils are tender, about 25 minutes.
- Stir in chickpeas, both cans of tomatoes, season with salt, cumin, turmperic, pepper and cayenne, if using; bring to a boil, cover, and simmer 15 to 20 minutes more.
This was a very flavorful soup that has an interesting combination of root vegetables. I made this exactly as posted, using red lentils (which is what I had on hand). I was rather generous with the cayenne though. I think this would be especially nice in the cold weather months, and is a great change of pace from regular vegetable soups. Made by a Tasty Tester for ZWT9.