Vegetarian Harira
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- 2 tablespoons olive oil
- 2 onions, sliced
- 1 (28-ounce) can whole tomatoes
- 2 teaspoons ground turmeric
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 20 sprigs cilantro
- 20 sprigs Italian parsley
- 8 threads Spanish saffron, lightly toasted
- 1/2 cup whole wheat berries
- 6 cups vegetable broth
- 1 cup lentils, rinsed and picked over
- 1 (15-ounce) can garbanzo beans
- 1 teaspoon salt
- Freshly ground pepper
- 1 egg, lightly beaten (optional)
- Juice of 2 lemons (optional)
- Cilantro leaves
- Lemon wedges
- Crusty bread
Heat oil in large soup pot over medium-high heat. Fry onions, stirring occasionally, until golden, 4 to 5 minutes.
Meanwhile, blend tomatoes, turmeric, ginger, cinnamon, cilantro, parsley and saffron in blender. Add to onions, cover and
bring to rolling boil over high heat. Lower heat to medium, add wheat berries and broth and cover tightly. Cook until wheat
berries are fairly tender, 1 to 1 1/2 hours.)
Add lentils and garbanzo beans with liquid. Cover and cook until lentils are tender, 20 to 25 minutes.
Ten minutes before serving, lower heat to simmer and season with salt and pepper to taste. Just before serving, beat egg with
lemon juice in small bowl and add to soup, stirring with long wooden spoon until mixture forms strands. Ladle harira into
individual soup bowls. Top with cilantro and serve immediately with lemon wedges and crusty bread. 8 servings.
8 servings.
From "North Africa: The Vegetarian Table" by Kitty Morse
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