Harira

De bereidingswijze

Stap voor stap

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat.

   Ongeveer 2 min

2. 2

   Add the chopped yellow onion and celery, and sauté until softened, about 5-7 minutes.

   Ongeveer 7 min

   Tip van de kok: Cooking the vegetables until soft builds a sweet, aromatic base for the soup.

3. 3

   Stir in the minced garlic, ground ginger, turmeric, cinnamon, and cumin. Cook for one minute until fragrant.

   Ongeveer 1 min

   Tip van de kok: Toasting the spices briefly helps to release their essential oils and deepen their flavor.

4. 4

   Pour in the crushed tomatoes and vegetable broth. Add the rinsed brown lentils, and the chopped cilantro and parsley intended for the soup.

   Ongeveer 2 min

5. 5

   Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for 30 minutes.

   Ongeveer 30 min

   Tip van de kok: Simmering with the lid on prevents too much liquid from evaporating while the lentils cook.

6. 6

   Stir in the rinsed chickpeas and continue to simmer, uncovered, for another 15 minutes or until the lentils are completely tender.

   Ongeveer 15 min

7. 7

   While the soup simmers, prepare the tadwira. In a small bowl, whisk together the all-purpose flour, water, and tomato paste until a smooth, lump-free paste forms.

   Ongeveer 2 min

   Tip van de kok: For a gluten-free version, you can use cornstarch or a gluten-free flour blend for the tadwira.

8. 8

   Slowly pour the tadwira into the simmering soup while whisking constantly to prevent any lumps from forming.

   Ongeveer 1 min

   Tip van de kok: Adding the thickener slowly is key to achieving a smooth, velvety texture.

9. 9

   Continue to simmer the soup for 5-10 more minutes, stirring occasionally, until it has noticeably thickened.

   Ongeveer 10 min

10. 10

    Season the soup with salt and freshly ground black pepper to your taste.

11. 11

    Ladle the hot soup into bowls. Garnish with fresh cilantro and serve with lemon wedges on the side for squeezing. Dates are a traditional accompaniment.

    Tip van de kok: A squeeze of fresh lemon juice at the end brightens up all the flavors of the soup.