Soups Harira / Chickpea & Lentil Soup Samia Ahad Servings: 8 Preparation Time: 30 minutes 1/3 cup olive oil 1 large yellow onion, diced 4 stalks celery with leaves, diced 1 pound lamb or chicken fillets, cut into 1/2" cubes 2 tablespoons tomato paste 1 tablespoon sugar 1 teaspoon cumin, powder 1 teaspoon ground ginger 1 teaspoon turmeric salt and pepper, to taste 2 cups canned tomatoes 2 cans chickpeas 1 cup brown lentils or puy lentils, soaked and drained 6 cups chicken stock, or water 1 lemon, juiced 1/4 cup coriander leaves, roughly chopped 1/2 cup flat leaf parsley, roughly chopped 1/4 pound baby spinach, optional cooked pasta like vermicelli or orzo, optional 1. In a heavy bottomed pan over a medium fire, heat the olive oil, add onion and celery and saute till soft and translucent. Add the lamb/chicken and brown. 2. Add the tomato paste, sugar and the rest of the spices, continue to saute for a further couple of mins. 3. Add the canned tomatoes, chickpeas, lentils & stock/water, season with salt & pepper and bring to a boil. Lower heat, cover and simmer till meat and lentils are tender. 4. When ready to serve, bring soup upto a boil, add the chopped coriander leaves, parsley, spinach and/or pasta (if using), let simmer for a minute, adjust seasoning and serve with lemon wedges on the side. 1. For a more hearty meal, cook it down so it is thicker and add the orzo. 2. May be vegetarian - just omit the meat/chicken and use water instead of chicken stock. Cuisine: Middle Eastern Copyright: Coriander Leaf Tel: 67323354 Website: www.corianderleaf.com