Moroccan Lentil Soup (Harira)

Ingredients

• •2 tablespoons olive oil
• •1 large onion, diced
• •2 cloves garlic, minced
• •1 cup dried red lentils
• •1 can (14 oz) diced tomatoes
• •6 cups vegetable or chicken broth
• •1 teaspoon ground cumin
• •1 teaspoon paprika
• •½ teaspoon ground cinnamon
• •¼ teaspoon cayenne pepper
• •1 can (15 oz) chickpeas, drained and rinsed
• •to taste Salt and pepper
• •for garnish Fresh cilantro

Directions

1. 1Heat olive oil in a large pot over medium heat, then sauté the diced onion until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
2. 2Stir in the cumin, paprika, cinnamon, and cayenne pepper, cooking for 1-2 minutes to bloom the spices.
3. 3Add the lentils, diced tomatoes with their juices, and broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes until lentils begin to soften.
4. 4Stir in the chickpeas and continue simmering for 10-15 minutes until the lentils are completely tender and break easily.
5. 5Season with salt and pepper to taste, adjusting spices as needed.
6. 6Ladle the soup into bowls and garnish with fresh cilantro before serving.

Cook this with Miamzi 👨‍🍳

Miamzi knows what's in your kitchen — it checks this recipe against your ingredients, adds what's missing to your grocery list, plans your week, and invents new dishes from what you already have.