Harira Soup

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Finely chop the yellow onion and celery stalks.

   Ca. 5 min.

   Kokkens note: Uniformly chopped vegetables will cook evenly and meld seamlessly into the soup's texture.

2. 2

   Mince the garlic cloves.

   Ca. 2 min.

3. 3

   Roughly chop the fresh cilantro and parsley for the soup base.

   Ca. 3 min.

   Kokkens note: Reserve a small amount of fresh cilantro for garnish later.

4. 4

   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.

   Ca. 1 min.

   Kokkens note: Using a Dutch oven helps distribute heat evenly, preventing scorching and ensuring a consistent simmer.

5. 5

   Add the chopped onion and celery to the pot and sauté, stirring occasionally, until they become translucent and softened, about 5-7 minutes.

   Ca. 7 min.

   Kokkens note: Don't rush this step; properly softening the aromatics builds a strong flavor foundation for the soup.

6. 6

   Stir in the minced garlic, chopped cilantro, and chopped parsley to the softened vegetables and cook for another 2 minutes until fragrant.

   Ca. 2 min.

   Kokkens note: Cooking the herbs and garlic briefly helps release their essential oils, intensifying their flavor.

7. 7

   Add the tomato paste and canned diced tomatoes to the pot, stirring well to combine and cook for 2 minutes.

   Ca. 2 min.

   Kokkens note: Cooking the tomato paste for a few minutes deepens its flavor and removes any raw, metallic taste.

8. 8

   Pour in the 8 cups of water, then add the rinsed brown lentils, rinsed and drained chickpeas, ground ginger, ground turmeric, ground cinnamon, salt, and black pepper.

   Ca. 2 min.

   Kokkens note: Rinsing lentils and chickpeas removes excess starch and any canning liquid, improving the soup's clarity and flavor.

9. 9

   Bring the soup to a rolling boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for at least 45 minutes, or until the lentils are tender.

   Ca. 45 min.

   Kokkens note: Ensure the heat is low enough to maintain a gentle simmer, preventing the lentils from breaking down too much.

10. 10

    While the soup simmers, prepare the 'tedwira' by whisking together the 0.5 cup of all-purpose flour and 0.5 cup of water in a small bowl until a smooth, lump-free slurry forms.

    Ca. 2 min.

    Kokkens note: A smooth tedwira is crucial for a silky, lump-free soup. Use a fork or small whisk to thoroughly combine.

11. 11

    Gradually whisk the prepared tedwira into the simmering soup, stirring constantly to prevent any lumps from forming.

    Ca. 2 min.

    Kokkens note: Pouring slowly and stirring continuously ensures the flour disperses evenly, thickening the soup without creating clumps.

12. 12

    Continue to simmer the soup for another 10-15 minutes, stirring occasionally, until it has thickened to your desired consistency.

    Ca. 15 min.

    Kokkens note: The soup will continue to thicken slightly as it cools. Adjust simmering time based on your preference for thickness.

13. 13

    Taste the soup and adjust the seasoning with additional salt and pepper if needed.

    Ca. 1 min.

    Kokkens note: Seasoning at the end allows you to account for the flavors that have developed during simmering.

14. 14

    Serve the hot Harira soup immediately, garnished with a generous squeeze of fresh lemon juice and a sprinkle of fresh chopped cilantro.

    Ca. 1 min.

    Kokkens note: The fresh lemon juice brightens the rich flavors of the soup, adding a vital zesty counterpoint.