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!
- 29.58 ml 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
- 1892.72 ml water
- 425.24 g chickpeas, drained
- 236.59 ml dry lentils, picked over and rinsed
- 793.78 g crushed tomatoes
- 793.78 g tomato puree
- 7.39 ml salt
- 4.92 ml ground cumin
- 9.85 ml ground turmeric
- 2.46 ml fresh ground black pepper
- 0.25 ml 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.