Harira

Ingredients

• 2 tbsp Olive Oil
• 1 pcs Onion
• 2 pcs Celery
• 15 g Cilantro
• 15 g Parsley
• 3 pcs Garlic
• 15 g Ginger
• 1 tbsp Tomato Paste
• 1 tsp Ground Turmeric
• 1 tsp Ground Ginger
• 0.25 tsp Ground Cinnamon
• 0.5 tsp Black Pepper
• 1.75 tsp Kosher Salt
• 400 g Canned Chickpeas
• 100 g Red Lentils
• 400 g Crushed Tomatoes
• 750 ml Vegetable Stock
• 1 pcs Lemon
• 40 g Vermicelli

Method

1. Finely dice {onion} and {celery}, chop {cilantro} and {parsley}, and mince {garlic} and {ginger} so they cook evenly and melt smoothly into the soup.
2. Heat {olive_oil} in a heavy pot over medium-low heat, add {onion}, {celery}, and a pinch of {kosher_salt}, then sweat for several minutes until softened and translucent without browning.
3. Stir in {garlic}, {ginger}, {tomato_paste}, {ground_turmeric}, {ground_ginger}, {ground_cinnamon}, and {black_pepper}; cook over medium heat until deeply fragrant and the paste darkens slightly, which rounds the raw edges and builds depth.
4. Add {crushed_tomatoes}, {vegetable_stock}, {canned_chickpeas}, {red_lentils}, half of the {cilantro}, half of the {parsley}, and more {kosher_salt}. Bring to a gentle simmer over medium heat, then cook until the {red_lentils} are tender and the broth turns slightly velvety.
5. Stir {vermicelli} into the gently simmering soup and cook until tender but not mushy, stirring once or twice so it does not clump as the broth slightly thickens.
6. Turn off the heat and stir in the remaining {cilantro} and {parsley}. Squeeze in {lemon}, taste, and adjust with {kosher_salt} so the soup tastes bright, savory, and balanced.