Harira Soup

🥘 Ingredients

• extra virgin olive oil 4 tbsp
• yellow onion 1
• celery stalks 2
• carrot 1
• kosher salt
• garlic cloves 4
• black pepper 1 ½ tsp
• turmeric 1 ½ tsp
• cumin 1 tsp
• ground ginger ½ tsp
• ground cinnamon ½ tsp
• cayenne ½ tsp
• crushed tomatoes 2 cans
• tomato paste 3 tbsp
• fresh cilantro 1 cup
• green lentils 1 cup
• red lentils 1 cup
• chickpeas 1 can
• vegetable or chicken stock 7 cups
• long grain rice ¼ cup
• lemon wedges

1. 1

   In a large Dutch oven , heat extra virgin olive oil over medium heat until shimmering. Add the yellow onion , celery stalks , and carrot . Season with kosher salt . Cook for 5 minutes , stirring regularly until softened.
2. 2

   Add the garlic cloves and spices — black pepper , turmeric , cumin , ground ginger , ground cinnamon , and cayenne — and cook for 1-2 minutes , stirring regularly.
3. 3

   Add the crushed tomatoes , tomato paste , fresh cilantro , green lentils , red lentils , and chickpeas . Add a dash more kosher salt and cook for 5 minutes , stirring.
4. 4

   Add the vegetable or chicken stock and raise the heat. Bring to a boil for 5 minutes , then turn the heat to low. Cover and let simmer for 45 minutes or until the legumes are fully cooked and very tender (check occasionally and plan to add more stock or water. The soup will be thick, but it should not be too thick that you cannot pour it. Make sure to adjust the salt as you add more liquid.)
5. 5

   Stir in the long grain rice and cook for another 15 minutes or until the rice is fully cooked.
6. 6

   Serve with lemon wedges .