Harira - Moroccan Lentil Soup, is an aromatic spice infused soup made with chickpeas, lentils and mung beans. I add ground turkey, top with a cream drizzle, a squeeze of lemon and chopped parsley and cilantro to set it all off.This recipes needs the beans soaked and cooked prior. Feel free to use canned chickpeas.
In a large soup pot or Dutch oven add the olive oil and sauté the ground turkey and brown. Add the tomatoes, onion, chopped celery, ginger paste. Stir and cook on medium heat for 5 minutes.
Add the herbs, spices, chicken broth, chickpeas and lentils. Bring to a boil, then reduce heat to simmer, cover and allow to cook for 1 hour. Stir occasionally to avoid any sticking on bottom.
Serve with lemon wedges and top with some reserved chopped parsley and cilantro. Feel free to serve with warm bread, lavash or flat bread of choice.
Notes
If using dried chickpeas you will need to plan ahead. Cover 3/4 cup chickpeas with water by 2 inches and soak overnight. Next day, cook per package instructions, drain and set aside. Otherwise use 15 oz canned, drained chickpeas.
Feel free to substitute lamb, beef or chicken, diced instead of ground turkey.
Cut the tomatoes into quarters and process in a food processor until smooth, or use 15 oz can puréed tomatoes.
Grate the onion or process it to a thick pulp in a food processor.