Harira – Moroccan royal soup

Ingredients for 4 servings:

• 1 tsp all-spice
• ½ tsp turmeric
• ½ tsp nutmeg, freshly grated
• ¼ tsp saffron threads
• ¼ tsp cardamom
• 40 ml olive oil
• 2 onions, chopped
• 3 garlic cloves, chopped
• 2 tbsp tomato paste
• 1 can of chopped tomatoes, 400 ml
• 2 carrots, peeled and chopped
• 2 stalks celery, diced
• 30 g chopped coriander leaves
• 30 g parsley, washed and coarsely chopped
• 150 g mountain lentils
• 50 g lentils, red
• 1 can chickpeas, 400 ml
• 3 bay leaves
• 1 clove(s)
• 2 cinnamon sticks
• 1 lemon(s), juice
• e.g. sea salt
• 1 tsp pepper (Timut pepper)
• 200 g pasta (vermicelli)

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes

vegan

In a small bowl, combine the allspice, 1 tablespoon sea salt, 1 teaspoon timut pepper, turmeric, nutmeg, saffron, and cardamom. In a large soup pot, heat the olive oil over high heat and sauté the onions for 3 minutes, until softened and starting to smell. Add the garlic and sauté for 1 minute, until golden and starting to smell. Then stir in the tomato paste, mix well with the vegetables, and cook for another 4 minutes. Add the tomatoes and cook for 5 minutes. Then sauté the carrots and celery for about 5 minutes, until softened. Sprinkle with the cilantro, parsley, and the spice mix, and cook for a further 4 minutes, until fragrant. Add 2 liters of water and boil for 5 minutes. Now reduce the heat, add the salt, lentils, chickpeas, bay leaves, cloves, and cinnamon sticks, and simmer covered for 1.5 hours, stirring occasionally. Add the vermicelli during the last 5 minutes. Add the lemon juice, stir, and simmer briefly. Season to taste and serve.