MOROCCAN LENTIL AND GARBANZO SOUP (Harira)
Source: Nava Atlas, In a Vegetarian Kitchen
Servings: 6

2 tablespoons olive oil
2 large onions, chopped
3 large celery stalks, diced
2 cloves garlic, minced
3/4 cup dried lentils, rinsed and sorted
1 teaspoon turmeric
1 teaspoon cumin
1/2 teaspoon grated fresh ginger, or 1/4 teaspoon dried
1/2 teaspoon cinnamon
2 cups diced ripe tomatoes
16-ounce can chickpeas, drained and rinsed
Juice of 1/2 lemon (slice the remainder thinly for garnish)
1/2 cup chopped fresh cilantro
Salt to taste

Heat the oil in a soup pot. Add the onions and saute over medium heat until translucent, about 5 minutes.

Add the celery and garlic and saute until the onions are golden, another 5 to 7 minutes.

Add 6 cups water, along with the lentils, and spices. Bring to a simmer, then cover and simmer gently until the lentils are just tender, about 30 to 35 minutes.

Add tomatoes and chickpeas. Adjust the consistency with more water if needed, and adjust the spices to taste. Simmer for another 10 to 15 minutes over very low heat.

Stir in the lemon juice and cilantro and season to taste with salt. Serve hot or just warm, garnishing each serving with one or two thin lemon slices.