Moroccan Lentil and Lemon Soup (Harira with Lentils)
When I think of Moroccan cuisine, I see spices dancing in the air and soups that warm the soul. This lentil harira is my quick and comforting take on the traditional Ramadan soup. You might wonder what the essential spices of Moroccan cuisine are? For me, the trio of ginger, turmeric, and cinnamon is a must: it gives a unique depth and a fragrance that transports you straight to a Marrakech souk. And for a fresh touch, lemon juice and fresh herbs make all the difference. This soup is light, nutritious, and full of vitamins – perfect for a healthy dinner or as a start to a tagine. You'll love its simplicity and authentic flavors!
- Temps: 40 min
- Portions: 6
Source: bantajcuisine.com
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Ingrédients
- green lentils
- medium onion
- celery stalks
- large carrot
- fresh tomatoes
- bunch fresh cilantro
- bunch flat-leaf parsley
- teaspoon ground ginger
- teaspoon ground turmeric
- teaspoon ground cinnamon
- to taste salt
- to taste black pepper
- tablespoons lemon juice
- tablespoons olive oil
- liter water