Take-Out Harira Soup
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 onions, sliced
- 1 (28 ounce) can whole tomatoes
- 3 tablespoons chopped fresh cilantro
- 1 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄4 teaspoon ground ginger
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground turmeric
- 1⁄2 teaspoon ground cumin
- 1 cup lentils, rinsed and picked over
- 1 (14 ounce) can chickpeas, drained
- 1⁄2 cup angel hair pasta, broken into 1-inch pieces
- lemon wedge, for serving
directions
- 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.
- Meanwhile, in a blender or food processor, combine the tomatoes, cilantro, salt and pepper. Process until smooth.
- 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.
- Cover and reduce the heat to low. Simmer until the lentils are tender, about 30 to 45 minutes.
- Add the chickpeas and raise the heat, bringing the soup to a low boil.
- Add the pasta and cook until tender, 6 to 8 minutes.
- Ladle the soup into bowls and serve with lemon wedges.
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RECIPE SUBMITTED BY
TxGriffLover
Fort Worth, TX
I'm a graphic artist, living in beautiful Fort Worth, TX. Next to my love of music, cooking and trying new recipes, I am involved in animal rescue. I currently have 2 rescued Brussels Griffons, 2 foster Griffs and 3 funny parrots. I maintain a store on Cafe Press to raise funds to pay for vet bills for our rescued Brussels Griffons. Please visit our store at http://cafepress.com/griffy_rescue
or our main rescue site at http://brusselsgriffonrescue.org
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