Moroccan Harira (Lentil and Tomato Soup)

Von Spain on a Fork · 45 Min.

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Zubereitung

1. Finely chop the onion, roughly chop the garlic, thinly slice the celery and cut the peeled carrot into small bite-sized pieces.
2. Heat the olive oil in a stock pot over medium heat.
3. 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.
4. 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.
5. Add the lentils, chickpeas and vegetable broth and stir. Once it boils, add the rice, stir, cover and lower to low heat.
6. Cook until the lentils and rice are done (about 20 minutes in the creator's pot; check the lentil package).
7. Season with sea salt and black pepper, stir in the lemon juice until well mixed, and remove from the heat.
8. Ladle into shallow bowls and garnish with chopped cilantro.

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