Harira
Kitchen: Moroccan, MediterraneanDifficulty: SimplyServings
4
ServingsPreparation time
15
MinutesCooking time
1
HourTotal time
1
Hour15
MinutesIngredients
100 g green lentils
100 g chickpeas
800 g (over)ripe tomatoes (e.g. ox heart)
1 onion
1 stalk of celery
1 handful parsley
1 handful coriander
Rapeseed oil
1 tsp turmeric
1 tsp cumin
a little fresh ginger
1 bay leaf
750 ml vegetable broth
Sea salt & black pepper
Instructions
- Soak the lentils and chickpeas in water overnight.
- Grate the tomatoes on the grater (do not peel). Cut the onion and celery into small cubes. Coarsely chop the parsley and the coriander. Drain the lentils and the chickpeas. Sauté the onion and celery in a little canola oil over medium heat until both are translucent. Add the turmeric powder and some fresh grated ginger and sauté briefly. Add the grated tomatoes, lentils, chickpeas, coriander, parsley and the bay leaf. Pour the broth over everything. Simmer for 1 hour or until the chickpeas and lentils are tender. Season to taste with sea salt and pepper.
