This is a winter of soups for me - trying to make one soup a week - all new ones so far.
The back story on harira - Moroccans eat it to break the fast each night during Ramadan (per Nancy Harmon Jenkins in The Mediterranean Diet Cookbook) - so it's hearty, but not heavy.
From: The Healing Foods Cookbook from Vegetarian Times
1/2c green lentils
1Tbsp olive oil
1 large onion, chopped
1/2c chopped fresh parsley (didn't have - so I used a bunch of dried ground sage, which I have tons of)
1/2c chopped cilantro (sub dried)
1/2tsp dried ginger
1 cinnamon stick
15oz can chopped tomatoes,drained - liquid reserved
2c broth (I use veggie)
15oz can chickpeas, rinsed & drained
1/4c chopped cilantro
2Tbsp lemon juice
1Tbsp tomato paste
Cook lentils in pot of boiling salted water 2 min. Drain
Heat oil in pot over med heat. Saute onion, parsley, cilantro, ginger, & cinnamon 5 minutes - til onion is soft. Add tomatoes, saute 5 min.
Stir in broth, chickpeas, lentils, reserved tomato juice, 3c water, & salt & pepper to taste. Bring to a boil. Cover, reduce heat to med-low. Simmer, stirring occ., 45 min. or until lentils are tender.
Whisk flour with 1c waterin bowl. Whisk in cilantro, lemon juice, & tomato paste. Stir into Harira w/ vermicelli. Cook 3 min, or until vermicelli are soft.
Happy Valentines Day to all! I'm focusing on yummy food (fig & fennel bread, sw potato ravioli w/ sage butter sauce, and a Wegmans fruit tart) and making progress on house chores. J has a lot of schoolwork to do with the end of his quarter approaching, so we'll have a makeup night out when he's on break.