Ingredients
-
2
-
1
-
2
-
1
-
3
-
1
-
1/4
-
1/4
-
1/2
-
1/2
-
1/2
-
1
-
1
-
1/2
-
Directions
Take-Out Harira Soup, 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 , 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
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Steps
|
1
Done
|
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
Done
|
Meanwhile, in a Blender or Food Processor, Combine the Tomatoes, Cilantro, Salt and Pepper. Process Until Smooth. |
|
3
Done
|
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
Done
|
Cover and Reduce the Heat to Low. Simmer Until the Lentils Are Tender, About 30 to 45 Minutes. |
|
5
Done
|
Add the Chickpeas and Raise the Heat, Bringing the Soup to a Low Boil. |
|
6
Done
|
Add the Pasta and Cook Until Tender, 6 to 8 Minutes. |
|
7
Done
|
Ladle the Soup Into Bowls and Serve With Lemon Wedges. |
