Moroccan Harira Soup

Ingredients

Water

8 cups

Salt

to taste

Black pepper

to taste

Cayenne pepper

1/4 teaspoon (adjust for spiciness)

Ground turmeric

1 teaspoon

Ground coriander

1 teaspoon

Ground cumin

1 tablespoon

Lemon

1, juiced

Fresh parsley

1/4 cup, chopped

Fresh cilantro

1/4 cup, chopped

Tomato paste

2 tablespoons

Fresh tomatoes

4, diced

Canned chickpeas

1 can (15 oz), drained and rinsed

Red lentils

1 cup, rinsed

Carrot

1, diced

Celery

2 stalks, diced

Garlic

3 cloves, minced

Onion

1 large, chopped

Olive oil

2 tablespoons

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent, about 3-4 minutes.
2. Add the diced celery and carrot to the pot, cooking until softened, approximately 5 minutes.
3. Stir in the red lentils, drained chickpeas, diced tomatoes, tomato paste, chopped cilantro, chopped parsley, lemon juice, ground cumin, ground coriander, ground turmeric, cayenne pepper, salt, and black pepper. Mix thoroughly to combine all ingredients.
4. Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 45 minutes, or until the lentils are tender and the soup has thickened.
5. Taste the soup and adjust the seasoning with additional salt, pepper, or lemon juice as desired.
6. Serve hot, garnished with extra chopped herbs and a slice of lemon on the side for an extra burst of flavor.