Empty My Fridge
Moroccan Harira (Lentil and Tomato Soup) | HEARTWARMING One-Pot Recipe
Ingredients
- Extra virgin olive oil3 tbsp
- Onion1
- Garlic4 cloves
- Celery2
- Carrot1
- Paprika · smoked1 tsp
- Cumin · ground¾ tsp
- Turmeric · ground½ tsp
- Ginger · ground½ tsp
- Cinnamon · powder¼ tsp
- Chili flake · crushed flakes¼ tsp
- Tomato · diced1 can
- Green lentil · dried1 cup
- Chickpea1 can
- Vegetable broth5 cups
- Rice¼ cups
- Lemon1 tbsp
- Salt
- Black pepper
- Cilantro · chopped
Instructions
- Finely chop the onion, roughly chop the garlic, thinly slice the celery and cut the peeled carrot into small bite-sized pieces.
- Heat the olive oil in a stock pot over medium heat.
- After a couple of minutes, add the chopped vegetables and stir constantly. When they are lightly sautéed (about 5 minutes), add the paprika, cumin, turmeric, ginger, cinnamon and red pepper flakes and mix.
- Add the canned diced tomatoes, raise the heat to high, stir and then simmer for about 5 minutes, until the tomato juices have slightly reduced.
- Add the lentils, chickpeas and vegetable broth and stir. Once it boils, add the rice, stir, cover and lower to low heat.
- Cook until the lentils and rice are done (about 20 minutes in the creator's pot; check the lentil package).
- Season with sea salt and black pepper, stir in the lemon juice until well mixed, and remove from the heat.
- Ladle into shallow bowls and garnish with chopped cilantro.
Summarized from Spain on a Fork's video. Watch it for the details.
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