Créé avec l’IA
Harira (Moroccan Lentil and Tomato Soup)
50 min 147 kcal par portion Moyen
Ingrédients
4 Portions
- dried lentils100 g
- dried chickpeas50 g
- olive oil1 tablespoon
- onion1 medium
- garlic2 cloves
- canned chopped tomatoes400 g
- celery stalk1 stalk
- carrot1 medium
- ground cumin1 teaspoon
- ground cinnamon0,5 teaspoon
- ground ginger0,5 teaspoon
- paprika0,5 teaspoon
- salt0,5 teaspoon
- black pepper0,25 teaspoon
- fresh cilantro1 tablespoon
- fresh parsley1 tablespoon
Instructions
- 1
Soak the dried chickpeas in water overnight or for at least 8 hours. Drain and rinse before using.
- 2
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
- 3
Add the minced garlic, diced celery, and diced carrot. Cook for another 3 minutes, stirring occasionally.
- 4
Stir in the ground cumin, ground cinnamon, ground ginger, paprika, salt, and black pepper. Cook for 1 minute until fragrant.
- 5
Add the soaked chickpeas, dried lentils, and canned chopped tomatoes to the pot. Mix well.
- 6
Pour in
- 7
2 liters (about 5 cups) of water. Bring to a boil, then reduce the heat to low and simmer, covered, for 45-50 minutes, or until the chickpeas and lentils are tender.
- 8
Stir in the chopped fresh cilantro and parsley. Adjust seasoning with more salt and pepper if needed.
- 9
