HARIRA SOUP WITH LAMB RECIPES
HARIRA SOUP RECIPE - NYT COOKING
Harira, a savory Moroccan soup made with dried legumes — lentil, chickpeas, fava beans — is traditionally cooked with lamb or lamb broth, but this version is vegetarian. Though it is typically eaten to break the fast during Ramadan, it is served throughout the rest of the year as well. The soup tastes best the following day, when flavors have melded, but may thicken when refrigerated. Thin with water or broth when reheating, and adjust the salt.
Provided by David Tanis
Total Time 2 hours
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Put olive oil in a large heavy-bottomed soup pot over medium-high heat. Add onion and cook, stirring, until softened and lightly colored, 8 to 10 minutes. Stir in garlic, ginger, pepper, turmeric, cumin, cayenne, saffron and cinnamon. Cook for about 2 minutes more.
- Add tomato, celery leaves and cilantro and bring to a brisk simmer. Cook, stirring, about 5 minutes, until mixture thickens somewhat, then add 1 teaspoon salt, the brown lentils, red lentils and dried favas. Add 8 cups water. Bring to a boil, then reduce to a gentle simmer, covered with the lid ajar.
- Let soup simmer for 30 minutes, then taste broth and adjust salt. Cook for 1 hour more at a gentle simmer, until the legumes are soft and creamy. It may be necessary to add more liquid from time to time to keep soup from being too porridge-like. It should be on the thick side, but with a pourable consistency. (With every addition of water, taste and adjust for salt.)
- Just before serving, add pasta and let cook for 2 to 3 minutes. Ladle soup into small bowls and pass lemon wedges for squeezing.
Nutrition Facts : @context http//schema.org, Calories 302, UnsaturatedFatContent 4 grams, CarbohydrateContent 51 grams, FatContent 5 grams, FiberContent 8 grams, ProteinContent 16 grams, SaturatedFatContent 1 gram, SodiumContent 353 milligrams, SugarContent 6 grams, TransFatContent 0 grams
MOROCCAN HARIRA (BEAN SOUP) RECIPE | ALLRECIPES
A (mostly) vegetarian, shoestring-budget meal that will leave you feeling both very satisfied and with tons of leftovers. Bonus: it's super-healthy and easy to prepare.
Provided by modestalmond
Categories Lentil Soup
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours 0 minutes
Yield 10 servings
Number Of Ingredients 16
Steps:
- Stir beef stock and lentils together in a large pot; bring to a boil, reduce heat to low, and keep at a simmer while preparing onion.
- Heat olive oil in a skillet over medium heat. Cook and stir onion, cinnamon stick, ginger, turmeric, cumin, and black pepper in the hot oil until the onion is translucent, about 5 minutes; add to stock mixture.
- Pour garbanzo beans, kidney beans, tomatoes, and quinoa into the stock mixture; stir and bring mixture to a boil. Stir parsley and cilantro into the stock mixture; reduce heat to low and cook mixture at a simmer until the lentils are tender, about 45 minutes. Drizzle lemon juice over the soup before serving.
Nutrition Facts : Calories 260.8 calories, CarbohydrateContent 42 g, FatContent 3.9 g, FiberContent 12.5 g, ProteinContent 14.4 g, SaturatedFatContent 0.6 g, SodiumContent 298.5 mg, SugarContent 4.2 g
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