Prep 25 mins
Cook 35 mins
In the United States, you'll often find harira, a traditional Moroccan soup, as the opener to a Moroccan meal. In Morocco, harira is typically served during the holy month of Ramadan to break the day of fasting. If we were fasting, this soul-satisfying lentil and chickpea soup would be just what we would want. It's earthy flavor comes from the exotic mix of spices. From the Take-Out Menu Cookbook.
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 onions, sliced
- 1 (28 ounce) can whole tomatoes
- 3 tablespoons chopped fresh cilantro
- 1 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄4 teaspoon ground ginger
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground turmeric
- 1⁄2 teaspoon ground cumin
- 1 cup lentils, rinsed and picked over
- 1 (14 ounce) can chickpeas, drained
- 1⁄2 cup angel hair pasta, broken into 1-inch pieces
- lemon wedge, for serving
- Heat the butter and oil in a large stockpot set over medium-high heat. Add the onions and cook, stirring occasionally, until they soften, about 6 minutes.
- Meanwhile, in a blender or food processor, combine the tomatoes, cilantro, salt and pepper. Process until smooth.
- Add the ginger, cinnamon, turmeric, and cumin to the onions and cook for 1 minute, stirring. Add the tomato mixture to the onions and bring to a boil. Add the lentils and 8 cups of water.
- Cover and reduce the heat to low. Simmer until the lentils are tender, about 30 to 45 minutes.
- Add the chickpeas and raise the heat, bringing the soup to a low boil.
- Add the pasta and cook until tender, 6 to 8 minutes.
- Ladle the soup into bowls and serve with lemon wedges.