Moroccan · 50 min · serves 4

Lentil and Chickpea Harira

Kept by The Bhook kitchen

Ingredients

• 1 large onion, finely chopped
• 2 celery sticks, finely chopped
• 2 medium carrots, diced
• 2 tbsp olive oil
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 400 g chopped tomatoes (canned or fresh)
• 1.5 l vegetable stock
• 100 g red lentils, rinsed
• 400 g tinned chickpeas, drained and rinsed
• 1/2 bunch fresh coriander, chopped
• 1/2 bunch fresh parsley, chopped
• salt and pepper
• lemon wedges, to serve

Method

1. Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots and cook, stirring often, until the vegetables have softened and the onion is turning golden, about 8 min.
2. Add cumin, coriander, and cinnamon. Stir until you can smell the spices, about 1 min.
3. Tip in the chopped tomatoes and cook, stirring, for 2 min to deepen the flavour.
4. Pour in the vegetable stock, then stir in lentils and chickpeas. Bring to a boil, then lower the heat and cook uncovered for 30 min. The lentils should be soft and soup slightly thickened.
5. Stir in half the coriander and parsley. Simmer 5 more min.
6. Taste and add salt and pepper. Serve hot with more herbs and lemon wedges.

If the soup is too thin after cooking, simmer it uncovered for a few extra minutes until it thickens.