Total Time
1hr
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.

Ingredients Nutrition

Directions

  1. 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.
  2. Meanwhile, in a blender or food processor, combine the tomatoes, cilantro, salt and pepper. Process until smooth.
  3. 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.
  4. Cover and reduce the heat to low. Simmer until the lentils are tender, about 30 to 45 minutes.
  5. Add the chickpeas and raise the heat, bringing the soup to a low boil.
  6. Add the pasta and cook until tender, 6 to 8 minutes.
  7. Ladle the soup into bowls and serve with lemon wedges.

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