Photo credit: Marocmama
Vegetarian Moroccan Harira
Worthy and Reposted From: http://marocmama.com
1 medium to large onion
3-4 cloves garlic
3-4 tomatoes as fresh as possible
1 handful chopped Italian parsley
1/2 handful chopped cilantro
1 small can tomato paste
2 Tbsp Olive oil
1/2 tsp salt
1½ tsp Black Pepper
1 Tbsp Turmeric
1 small pinch Saffron crushed (if desired)
½ c canned organic garbanzo beans
¼ c lentils (rinsed)
1/4 c rice (I use long grain or basmati)
3 cups water
1 carton Saffron Road Vegetable Broth
Heat olive oil in large stockpot on the stovetop.
Finely chop onion and garlic, and saute in the stockpot.
Wash and core tomatoes and then puree in a food processor along with parsley and cilantro.
Add tomato and herb puree along with salt, pepper, paprika, turmeric (and saffron if desired) to the pot.
Next, add water, tomato paste and 1 carton of Vegetable Broth to the mix.
Bring the soup to a boil and add lentils, rice, and garbanzo beans and reduce heat to medium. Cover.
Once the lentils and rice are tender (will vary but about 20 minutes) turn down the heat.
You can thicken the soup by adding a flour roux or leave as is.
The harira should be thick but still have a soup consistency.
This soup took about 1 hour start to finish to make. Traditional harira takes several more. You might not be making this every night, but by making one big pot you’ll be guaranteed leftovers.
To preserve, transfer soup to smaller sized, freezer safe containers and allow to cool completely. Cover the containers, and pop into the freezer. When you want to use it again, transfer to your refrigerator until the soup can be removed from the container. You could also submerge it part way in warm water. Heat through in a pan on the stove top.
Disclaimer: The author of this blog post is a brand ambassador for Saffron Road Food. However, she did not receive compensation for recipe creation , nor product to use. Her opinions and creations are her own.
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