Moroccan Harira (Bean Soup)
Description
This Moroccan bean soup is ideal for fast-breaking during Ramadan. It features hearty lentils and garbanzo beans in a savory, herb-seasoned beef stock.
Ingredients
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6 cups beef stock
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1 cup dry lentils
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1 tablespoon olive oil, or to taste
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1 onion, chopped
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1 cinnamon stick
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1 teaspoon minced fresh ginger root
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1 teaspoon ground turmeric
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1 teaspoon ground cumin
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1 teaspoon ground black pepper
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1 (15 ounce) can garbanzo beans, drained
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1 (15 ounce) can red kidney beans, rinsed and drained
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1 (14 ounce) can diced tomatoes
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1 cup cooked quinoa
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1 bunch flat-leaf parsley leaves and thinner stems, chopped
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1 bunch cilantro leaves and thinner stems, chopped
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1 lemon, or to taste, juiced
Directions
1
Stir together beef stock and lentils in a large pot. Bring to a boil, reduce heat to low, and keep at a simmer while preparing onion.
2
Heat olive oil in a large skillet over medium heat. Cook and stir onion, cinnamon stick, ginger, turmeric, cumin, and black pepper in hot oil until onion is translucent, about 5 minutes; add to stock mixture.
3
Pour garbanzo beans, kidney beans, tomatoes, and quinoa into stock mixture; stir and bring to a boil. Stir in parsley and cilantro; reduce heat to low and cook at a simmer until lentils are tender, about 45 minutes.
4
Drizzle lemon juice over soup to serve.