Vegetarian Harira

🛒 Ingredients

• Olive Oil 6 g · 54 kcal
• Onion 40 g · 16 kcal
• Celery Stalk 20 g · 3 kcal
• Garlic Clove 3 g · 4 kcal
• Canned Diced Tomatoes 50 g · 9 kcal
• Tomato Paste 5 g · 4 kcal
• Cooked Chickpeas 35 g · 57 kcal
• Cooked Brown Lentils 65 g · 75 kcal
• Vegetable Broth 250 g · 10 kcal
• Fresh Cilantro 7 g · 1 kcal
• Fresh Parsley 7 g · 1 kcal
• Ground Spices (Turmeric, Ginger, Cumin, Black Pepper) 2 g · 5 kcal
• Vermicelli (cooked) 40 g · 56 kcal
• All-purpose Flour 5 g · 18 kcal
• Lemon Wedge 5 g · 0 kcal

👨‍🍳 Instructions

1. In a large pot, heat olive oil over medium heat. Add chopped onion, celery, and garlic, cooking until softened, about 5-7 minutes.
2. Stir in diced tomatoes, tomato paste, turmeric, ginger, cumin, and black pepper. Cook for another 2-3 minutes, allowing flavors to meld.
3. Add rinsed lentils and chickpeas to the pot, then pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes, or until lentils are tender.
4. Meanwhile, finely chop fresh cilantro and parsley. In a small bowl, whisk together flour and a quarter cup of water to create a smooth paste (tadwira).
5. Gradually whisk the tadwira into the simmering soup, stirring constantly to prevent lumps. Continue to simmer for 10-15 minutes until the soup thickens to your desired consistency.
6. Stir in the vermicelli and cook for 5-7 minutes, or until al dente. Finally, add the chopped fresh cilantro and parsley, stirring until just combined.
7. Ladle the hot Harira into bowls. Garnish with a fresh lemon wedge and serve immediately.