Vegetarian Harira Soup

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Vegetarian Harira Soup

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Course Soup

Ingredients
  

  • 3 tbsp Oil for sautéing the onion
  • 2 cup Yellow Onion, diced
  • 1 cup Celery, diced
  • 2 cloves Garlic, chopped
  • 2 tsp Ginger, minced
  • 28 oz can Diced Tomatoes
  • 2 tsp Cumin, ground
  • 1 tsp Coriander, ground
  • 1 tsp Turmeric
  • 1 tsp Paprika
  • 1 tsp Smoked Paprika
  • 1/2 tsp Cinnamon, ground
  • 1 tbsp Preserved Lemon, chopped
  • 1 tbsp Harissa Paste
  • 8 cups Vegetable Stock
  • 3/4 cup Dried Chickpeas Soaked overnight then rinsed and drained. (or one 15 ounce can, drained)
  • 3/4 cup Dried French Le Puy Lentils
  • 1/4 cup Long Grain Rice
  • 1/4 cup Green Olives, sliced
  • 1/4 cup Black Olives, sliced
  • 1 bag Fresh Spinach
  • 1/4 cup Fresh Cilantro, chopped
  • 1/4 cup Fresh Parsley, chopped
  • Lemon Wedges for serving
  • Salt and Pepper to taste

Instructions
 

  • Add the onions and cook until soft and translucent and they turn golden, 6-8 minutes. Add the celery, garlic and ginger and cook for another two minutes. Add the tomatoes, spices, preserved lemon and harissa (if using) and let the mixture simmer for a couple of minutes.
  • Add the chickpeas and lentils. Add the broth, bring to a boil, cover and simmer over low heat for 45 minutes to 1 hour. Add the rice, cover and continue to simmer for another 30 minutes.
  • Stir in the olives, spinach cilantro and parsley and simmer for another 5 minutes. Add salt and pepper to taste, garnish with lemon wedge.