This is a vegan version of authentic Harira, the traditional soup of Morocco. It is usually eaten during dinner in the Muslim holy month of Ramadan to break the fast. It hearty and delicious and considered a meal in itself.
Ingredients
- 1 large onion diced
- garlic
- 1/2 TSP ginger
- 1/2 TSP cinnamon
- 1/2 TSP paprika
- 1/4 TSP cayenne to taste (optional)
- 1/2 cup fresh parsley
- 1/2 cup fresh cilantro
- 1 can diced tomatoes
- 2 cups vegetable broth
- 1 can chickpeas rinsed & drained
- 1/2 cup lentils
- 1/2 cup orzo pasta (or any other variety)
- 1 TBS cornstarch (or 2 TBS flour)
- 2 TBS lemon juice
- 1 TBP tomato paste (or ketchup)
Directions
saute onions and garlic in oil. add all the spices and stirfry for a minute until they become aromatic. add the can of tomatoes and stir. cook until you start to see the oil seperate from the tomatoes.
add 2 CUPS vegetable broth, 1/2 CUPS lentils, and 3 CUPS of water. bring to a boil.
reduce heat to a simmer and cook for about 40 minutes or until the lentils cook and become tender. at this point add in the CAN of chickpeas and 1/2 CUP orzo pasta and cook for about 5-7 minutes until orzo is soft.
in a separate bowl add 1 CUP of warm water and whisk 2 TBS of flour to create a slurry. add in 2TBS lemon juice and 1TBS tomato paste (i always just use ketchup). add that to the soup and stir until it thickens