Harira

There’s about a billion variations on this recipe out there but I love the simple nature of a post-fast soup. This is traditionally made with lamb, but a few more garbanzos and vegetable broth makes it an outstanding vegetarian stew.

2 Tbs unsalted butter 1 tsp red pepper flakes or

1 Tbs oil 1/2 tsp cayenne

2 onions, sliced 1/2 tsp ground ginger

2-4 cloves minced garlic 1/2 tsp ground cinnamon

1 red pepper, sliced 1/2 tsp ground tumeric

1 can whole tomatoes (28 oz) 1/2 tsp ground cumin

3 Tbs chopped cilantro 8 cups hot water

1 Tsp salt 1 cup lentils

1/4 tsp black pepper 2 cans chick peas, drained

1/2 cup angel hair pasta, broken

into 1 inch pieces

Heat butter and oil in a stockpot over med-high heat.  Add onions and bell pepper and cook until softened, about 5 minutes. Add garlic and cook another minute or so. While onions are cooking, toss the tomatoes, cilantro, salt and pepper in a food processor and pulse until smooth.

Add ginger, cinnamon, tumeric, cumin and cayenne/crushed red pepper to the onions and cook for 1 or 2 minute more. Pour in the tomato mixture and bring to a boil.  Add the lentils and water.  Cover and reduce heat to low.  Simmer until lentils are tender, about 30 minutes.

Add the chickpeas and bring the soup up to a low boil.  Add the pasta and cook until tender, about 6-8 minutes.

Serves 8

2 Tbs unsalted butter 1 tsp red pepper flakes or

1 Tbs oil 1/2 tsp cayenne

2 onions, sliced 1/2 tsp ground ginger

2-4 cloves minced garlic 1/2 tsp ground cinnamon

1 red pepper, sliced 1/2 tsp ground tumeric

1 can whole tomatoes (28 oz) 1/2 tsp ground cumin

3 Tbs chopped cilantro 8 cups hot water

1 Tsp salt 1 cup lentils

1/4 tsp black pepper 2 cans chick peas, drained

1/2 cup angel hair pasta, broken

into 1 inch pieces

Heat butter and oil in a stockpot over med-high heat.  Add onions and bell pepper and cook until softened, about 5 minutes. Add garlic and cook another minute or so. While onions are cooking, toss the tomatoes, cilantro, salt and pepper in a food processor and pulse until smooth.

Add ginger, cinnamon, tumeric, cumin and cayenne/crushed red pepper to the onions and cook for 1 or 2 minute more. Pour in the tomato mixture and bring to a boil.  Add the lentils and water.  Cover and reduce heat to low.  Simmer until lentils are tender, about 30 minutes.

Add the chickpeas and bring the soup up to a low boil.  Add the pasta and cook until tender, about 6-8 minutes.

Serves 8

harira

Posted by Mike on Thursday, March 03, 2011 at 01:10 PM
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