Harira (Moroccan Lentil Soup)

Tomato soup with lentils,chickpeas, and vermicelli pasta. Perfect for those cold winter days. This soup is served everyday during the holy month of Ramadan. This is a modified recipe from my mother.

• Ready In: 2 hrs 50 mins
• Serves: 12

Ingredients

• 1  lb lamb or 1  lb chicken or 1  lb beef
• 1  teaspoon turmeric
• 1 1⁄2 teaspoons black pepper
• 1  teaspoon cinnamon (optional)
• 1⁄4 teaspoon ginger
• 1⁄4 teaspoon cayenne pepper
• 2  tablespoons margarine
• 3⁄4 cup celery
• 1  onion
• 1  red onion
• 1⁄2 cup fresh cilantro
• 1 (29 ounce) can diced tomatoes
• 7  cups water
• 3⁄4 cup lentils (soaked in water overnight)
• 1 (15 ounce) can chickpeas, drained (or dried ones soaked in water)
• 4  ounces  vermicelli (cut in small pieces)
• 1  lemon

Directions

1. Chop celery, onion, cilantro.
2. Place the lamb (bones optional, for flavoring), spices, margarine, celery, onion, and cilantro into a large pot over a low heat.
3. Stir tomatoes(without juice) into the mixture and let simmer for 15 minutes.
4. Pour tomato juice, 7 cups water, and the lentils into the pot.
5. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours. Stirring occasionally.
6. About 10 minutes before serving turn the heat to medium-high, place chickpeas and vermicelli into the soup, let cook about 10 minutes.
7. Serve soup with lemon wedges on the side.
8. This is optional: serve with warm slices of bread, dates and boiled eggs (cut in half and sprinkled with cumin and salt).