Moroccan Vegetable Soup

"This is a vegetarian version of Harira, a traditional Moroccan soup made with chickpeas. This version has only vegetables, spices, and a little olive oil. It makes a lot, but could easily be halved, or freeze half for another day!"
 
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photo by JackieOhNo! photo by JackieOhNo!
photo by JackieOhNo!
Ready In:
1hr 5mins
Ingredients:
16
Serves:
8
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ingredients

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directions

  • In a large stockpot, saute garlic and cilantro in the oil, over low heat, for 2 minutes; stir in parsnips, turnips, and carrots and cook an additional 3 minutes.
  • Add water and bring to a boil; stir in lentils, cover, reduce to low heat, and simmer until the lentils are tender, about 25 minutes.
  • Stir in chickpeas, both cans of tomatoes, season with salt, cumin, turmperic, pepper and cayenne, if using; bring to a boil, cover, and simmer 15 to 20 minutes more.

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Reviews

  1. This was a very flavorful soup that has an interesting combination of root vegetables. I made this exactly as posted, using red lentils (which is what I had on hand). I was rather generous with the cayenne though. I think this would be especially nice in the cold weather months, and is a great change of pace from regular vegetable soups. Made by a Tasty Tester for ZWT9.
     
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