Harira (Ramadan Soup)

Ingredients

Harira (Traditional Ramadan Soup)

• 1 each large bunch fresh coriander, and, parsley
• 8 cups chicken or vegetable stock
• 1 cup green or brown lentils
• 1 can (19 oz) chickpeas, drained, and, rinsed
• 2 cans (each 19 oz) tomato, drained, and, chopped
• 2 onion, chopped
• 2 teaspoons cinnamon
• 1 teaspoon each ground cumin, ground ginger, turmeric, and, pepper
• 1/4 cup lemon juice
• 2 tablespoons extra virgin olive oil

Garnish

• 1 tablespoon cinnamon
• 1 lemon, thinly, sliced
• 12 pitted dates, halved

Directions

Harira (Traditional Ramadan Soup)

1. Chop 1/4 cup each of the coriander and parsley; set aside. Tie together remaining coriander and parsley and place in large saucepan. Add stock and bring to boil. Reduce heat to low; cover and simmer for 15 minutes. Discard herb bundle. Add lentils; cover and simmer for 15 minutes.
2. Add chickpeas, tomatoes, onions, cinnamon, cumin, ginger, turmeric and pepper; cover and simmer for 30 minutes.
3. In food processor or blender, purée 3 cups of the soup. Return to pot and heat through. Stir in lemon juice, oil and reserved chopped herbs.
4. GARNISH: Ladle soup into bowls. Sprinkle with cinnamon; top with lemon slices and dates.