This week, the Culinary Medicine team presents a recipe for Moroccan-inspired, vegetarian Harira!
Harira Ingredients (Serves 4)
- 2 Tbsp. olive oil
- ½ large onion, diced (about 1 cup)
- 2 rib celery, diced (about 1 cup)
- 2 medium carrots, peeled and cut in rounds
- ¼ tsp. ground turmeric
- ½ tsp. ground cumin
- ½ tsp. harissa or dried red chili flakes, plus more for serving
- ½ tsp. salt
- ½ bunch parsley, chopped, divided
- ½ bunch cilantro, chopped, divided
- ½ can (15-ounce) can tomatoes, crushed
- 3 ½ cups vegetable stock
- ½ cup dried green lentils
- 1 cup canned chickpeas, drained
- ½ tsp. freshly ground black pepper
- 1 Tbsp. all-purpose flour
- 1 medium egg
- Juice of 1 lemon (about 2 Tbsp.)
- 1 cup water
- Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes.
- Add the turmeric, cumin, harissa or chile flakes, salt, about ½ cup each of the parsley and cilantro, tomatoes, stock, lentils, chickpeas and pepper and bring to a boil.
- Turn heat down to low and simmer uncovered for 25 minutes or until the lentils are cooked.
- While the pot simmers, in a separate bowl, whisk the flour, egg, lemon juice and water together. Stir into the soup. Simmer the soup for another 5 minutes and serve, sprinkled with the remaining cilantro and parsley and extra harissa if desired.
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