Harira (the vegetarian version) is a dish that is usually served after Yom Kippur (the day of atonement). It is filled with protein, and definite must in the winter.
- 1 can of chick peas (28 oz), drained (or 3/4 cup dry chickpeas soaked overnight)
- 1 cup or 1 can of lentils (14 oz), drained
- 1 can of tomatoes (14 oz)
- 3 onions
- 4 cloves garlic, minced
- 3 sticks of celery
- 1 bunch of cilantro
- 1 bunch of parsley
- 1/2 tsp. saffron (or 1 tsp. turmeric)
- salt and pepper
- 2 tbsp flour
- juice of 1 lemon
- 1/2 cup of oil
- 8-10 cups water
- a handful of vermicelli / soup noodles (optional)
- Cut the celery, onions, garlic and cilantro
- In a big pot heat the oil and add the onion. Soften the onion till translucent. Add celery and garlic
- Add tomatoes (with their liquid). Cover with 8 cups of water.
- Add chick peas and lentils, and most of the cilantro and parsley
- Bring to a boil, then lower the heat and simmer for 30 minutes
- Add noodles if using.
- Aside, add flour to some water in a small pot. At low heat, mix till it becomes consistent but not too thick.
- Add the thickening paste of flour and water to the soup.
- When serving, add remaining herbs and lemon juice.