Moroccan Harira

Description

Try this hearty and delicious Moroccan stew for a great way to use lentils and chickpeas.

1 tablespoon

olive oil

1 cup

finely chopped onions

celery, diced (stalks! )

potato, chopped (small! )

carrot, diced (small! )

3 cloves

garlic, minced

1 teaspoon

tumeric

1⁄4 teaspoons

saffron (optional)

1 teaspoon

ground coriander seeds

1⁄2 teaspoons

cinnamon

1 pinch

cayenne pepper

1 can

plum tomatoes

4 cups

vegetable or chicken broth

1 cup

canned chick peas, drained and rinsed

1⁄2 cups

lentils

1⁄4 cups

fresh lemon juice

salt and pepper to taste

Rinse the lentils in a bowl of cold water, and pick out any dried debris. Drain.
In a soup pot, saute onions and celery until translucent. Add garlic, spices, potato, carrot and cook 5 minutes.
Mix in the tomatoes, lentils, chickpeas and vegetable stock.
Bring to a boil and then simmer for 20 minutes, until the lentils are tender.
Use a potato masher to break up the plum tomatoes into a pulp.
Garnish with chopped fresh herbs and season to taste with lemon juice, salt and pepper.