Essential Soup for Ramadan Harira

Name: Essential Soup for Ramadan Harira
Yield: 6 servings
Cuisine: American
Ingredients: 1 can Whole canned tomatoes; 1 large Onion (finely chopped); 2 stick Celery with leaves (finely chopped); 1200 ml Soup stock; 133 ml Coriander; 3 tbsp Unsalted butter; 1 tsp Turmeric powder; 1 tsp Cinnamon powder; 1 tsp Black pepper; 200 ml Lentils; 400 ml Chickpeas; 60 grams Capellini; 1 dash Salt

cookpad.japan @cookpad_jp

This is a recipe that I decided to make after listening to my Moroccan friend talk about what they eat for ramadan.

This is a really easy dish that doesn't really have any tricks to it.
I don't think it's going too far to say that the chickpeas and lentils, often used so much in North African cooking, are the stand-out ingredients here.
Personally I think the more lentils you add, the more delicious the soup becomes.
Feel free to adjust the thickness of the soup to your preference. Recipe by Kazumimora

This is a recipe that I decided to make after listening to my Moroccan friend talk about what they eat for ramadan.

cookpad.japan @cookpad_jp

This is a recipe that I decided to make after listening to my Moroccan friend talk about what they eat for ramadan.

Saved

Ingredients

6 servings

1 canWhole canned tomatoes
1 largeOnion (finely chopped)
2 stickCelery with leaves (finely chopped)
1200 mlSoup stock
133 mlCoriander
3 tbspUnsalted butter
1 tspTurmeric powder
1 tspCinnamon powder
1 tspBlack pepper
200 mlLentils
400 mlChickpeas
60 gramsCapellini
1 dashSalt

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Steps

1

Blend the tomatoes into a rough purée in a food processor.
2

Add the butter, onion, and celery to a saucepan and stir-fry over low heat until the vegetables wilt. Then add the turmeric, pepper, and cinnamon and stir-fry for a further 3 minutes.
3

Next add in the tomato purée, half of the coriander, the chickpeas, and lentils. Then pour in the stock.
4

Bring the mixture to a boil then turn the heat back to low and leave it to simmer without a lid. Simmer until the lentils become soft (this should take around 35 minutes).
5

Break the capellini into 3 cm pieces and add it into the pan just before serving. Leave the capellini to simmer for 3 minutes. You can adjust the thickness of the soup here.
6

Just before pouring the soup into a dish, sprinkle the remaining coriander over the top and adjust the flavour with salt to finish.