Harira

Ingredients

Tomato slurry

• 1 can diced tomatoes
• 1/2 large white onion, diced

Soup

• 2 tbsp ghee or olive oil
• “tomato slurry”
• 1 can of chickpeas (with the juice aka aquafaba)
• 2 tbsp cilantro, chopped
• 2 tbsp parsley, chopped
• 2 cups of water
• 1/2 tbsp sea salt
• 1 tsp pepper
• 1/2 tsp cinnamon
• 1 tsp ground ginger
• 1/4 tsp turmeric
• 1/2 tsp saffron
• 1 cup dry red lentils
• 2 tbsp tomato paste mixed with 2 1/2 cups of water
• flour slurry (1/2 cup of flour mixed with 1 cup water)

Method

1. In a food processor, blend the can of diced tomatoes and white onion until a slurry consistency comes to fruition; set aside
2. Heat the ghee or olive oil over medium heat. Add your spices and toast them for about 30 seconds.
3. Stir in the tomato slurry, chickpeas, dry lentils cilantro, parsley, and 2 cups of water; let simmer, covered, for 20 mins or until the lentils are cooked through. Stir every 5 minutes.
4. Stir in the tomato paste mixture and saffron; let simmer for 5 minutes.
5. Stir in flour slurry to thicken (if soup becomes too thick, you can thin it out with water, 1/4 cup at a time)
6. Serve with spicy harissa, fresh lemon, and cracked pepper