Harira

Moroccan Lentil and Garbanzo Soup

Recipe By:
Kitty Morse - The Vegetarian Table: North Africa
Serving Size : 8

2 tablespoons olive oil

2 onions -- sliced

1 x 28 oz can whole tomatoes

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1/4 teaspoon ground turmeric

1/4 teaspoon ground cumin

8 threads Spanish saffron -- crushed

20 sprigs fresh cilantro

10 sprigs parsley, flat leaf

salt -- to taste

black pepper -- freshly ground

1 cup lentils -- rinsed & picked over

8 cups water

1 1/2 cups garbanzo beans -- cooked, with liquid

1 1/2 cups fava beans -- cooked, with liquid

1/2 cup capellini -- (thin, dried pasta)

lemon wedges -- as desired/garnish

In a soup pot over medium high heat, heat the oil and cook the onions, stirring occasionally, until tender, 6 to 8 minutes. In a blender or food processor, combine the tomatoes, ginger, cinnamon, turmeric, saffron, cilantro, parsley, salt, and pepper. Puree the mixture, in batches if necessary, until fairly smooth. Add to the onions and bring to a boil.

Add the lentils and water.
Cover tightly and reduce heat to low.
Simmer the soup until the lentils are tender, 30 to 35 minutes.
Add the undrained garbanzo beans and the favas and bring the soup back to a low boil.
Add the pasta and cook until tender, 6 to 8 minutes.
Ladle the soup into bowls and serve with lemon wedges.

Note:
Canned fava beans, called foul mudammas, are available in Middle Eastern and Italian markets, and sometimes in the specialty section of large supermarkets.