Harira
- 1 (14oz) can diced tomatoes
- 1/2 large white onion, diced
- 2 tbsp ghee or olive oil
- “tomato slurry”
- 1 (14oz) 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)
- In a food processor, blend the can of diced tomatoes and white onion until a slurry consistency comes to fruition; set aside
- Heat the ghee or olive oil over medium heat. Add your spices and toast them for about 30 seconds.
- 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.
- Stir in the tomato paste mixture and saffron; let simmer for 5 minutes.
- Stir in flour slurry to thicken (if soup becomes too thick, you can thin it out with water, 1/4 cup at a time)
- Serve with spicy harissa, fresh lemon, and cracked pepper
- Dive in!
