Moroccan Harira Lentil Soup

Ingredients

• 1 cup brown lentils
• 1 can chickpeas, drained
• 3 tbsp olive oil
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 1 1/2 tsp ground cumin
• 3 tbsp tomato paste and 4 ripe tomatoes, diced
• 3 tbsp flour
• 5 cups vegetable stock or water
• 1/2 cup chopped cilantro and parsley
• 4 pieces warm flatbread
• 2 lemons, cut into wedges
• 1 1/2 tsp fine salt, plus more to taste

Steps

1. Heat the oil in a large pot over medium heat and cook the onion with a pinch of salt for 8 minutes, until soft and golden.
2. Add the garlic, ginger, cinnamon, turmeric, and cumin and stir for 1 minute, until the spices smell toasted rather than dusty.
3. Stir in the tomato paste and cook for 2 minutes until it darkens, then add the diced tomatoes and cook for 8 minutes until they collapse.
4. Rinse the lentils and add them with the stock. Bring to a boil, skim off any foam, then simmer for 25 minutes, until the lentils are tender.
5. Add the chickpeas and simmer for 10 minutes more, then season with the salt.
6. Whisk the flour with 3/4 cup cold water in a bowl until completely smooth with no lumps at all. This tedreira is what gives harira its velvety body.
7. Pour the slurry into the simmering soup in a thin stream while stirring constantly, then cook for 8 to 10 minutes, stirring often, until the soup thickens and no floury taste remains.
8. Stir in the herbs off the heat, taste for salt, and serve very hot with the flatbread and plenty of lemon wedges to squeeze in.

Allergen note: Contains gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.