Ingredients with Measurements:
- 1 cup brown lentils
- 1 cup chickpeas
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1/2 cup uncooked white rice
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh cilantro
- 1/4 cup lemon juice
- Salt to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Rinse the lentils and chickpeas and soak them in water for at least 4 hours or overnight.
2. In a large pot, sauté the onion and garlic in olive oil until soft and fragrant.
3. Add the ginger, turmeric, cinnamon, cumin, cayenne pepper, and black pepper to the pot and stir well.
4. Drain the lentils and chickpeas and add them to the pot along with the diced tomatoes and vegetable broth.
5. Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes.
6. Add the uncooked rice to the pot and let it cook for another 20 minutes or until the rice is tender.
7. Stir in the chopped parsley, cilantro, and lemon juice.
8. Season with salt to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour
Temperature:
- Medium heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 320
- Fat: 10g
- Carbohydrates: 45g
- Protein: 14g
- Fiber: 12g
Substitutions for ingredients:
- You can use canned lentils and chickpeas instead of soaking and cooking them from scratch.
- You can use chicken broth instead of vegetable broth.
- You can use brown rice instead of white rice.
Variations:
- You can add diced carrots, celery, and potatoes to the soup for extra flavor and nutrition.
- You can add cooked shredded chicken or lamb to the soup for a heartier meal.
- You can garnish the soup with a dollop of plain yogurt or sour cream.
Tips and tricks:
- Soaking the lentils and chickpeas overnight will help them cook faster and more evenly.
- You can make a big batch of this soup and freeze it for later.
- Serve the soup with crusty bread or pita chips for dipping.
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until hot.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped parsley or cilantro
- Plain yogurt or sour cream
- Crusty bread or pita chips
Pairings:
- This soup pairs well with a crisp green salad or a side of roasted vegetables.
Suggested side dishes:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the rice is not cooked through, add more liquid and let it simmer for a few more minutes.
Food safety advice:
- Make sure to soak and cook the lentils and chickpeas properly to avoid foodborne illness.
- Store the soup in the refrigerator at a safe temperature (below 40°F).
Food history:
- Harira soup is a traditional Moroccan soup that is often served during Ramadan to break the fast.
Flavor profiles:
- This soup is savory and slightly spicy with a hint of sweetness from the cinnamon.
Serving suggestions:
- Serve the soup hot with a side of crusty bread or pita chips for dipping.
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Region: Moroccan