Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Moroccan Harira (Bean Soup)
Moroccan Harira (Bean Soup)
About the Recipe
“A (mostly) vegetarian, shoestring-budget meal that will leave you feeling both very satisfied and with tons of leftovers.
Bonus: it’s super-healthy and easy to prepare.”
Recipe by: modestalmond
Ingredients:
6 cups beef stock
1 cup dry lentils
1 tablespoon olive oil, or to taste
1 onion, chopped
1 cinnamon stick
1 teaspoon minced fresh ginger root
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can red kidney beans, rinsed and drained
1 (14 ounce) can diced tomatoes
1 cup cooked quinoa (optional)
1 bunch flat-leaf parsley leaves and thinner stems, chopped
1 bunch cilantro leaves and thinner stems, chopped
1 lemon, or to taste, juiced
Getting it done:
1. Stir beef stock and lentils together 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 skillet over medium heat. Cook and stir onion, cinnamon stick, ginger, turmeric, cumin, and black pepper in the hot oil until the onion is translucent, about 5 minutes; add to stock mixture.
3. Pour garbanzo beans, kidney beans, tomatoes, and quinoa into the stock mixture; stir and bring mixture to a boil. Stir parsley and cilantro into the stock mixture; reduce heat to low and cook mixture at a simmer until the lentils are tender, about 45 minutes.
Drizzle lemon juice over the soup before serving.
Ingredients:
6 cups beef stock
1 cup dry lentils
1 tablespoon olive oil, or to taste
1 onion, chopped
1 cinnamon stick
1 teaspoon minced fresh ginger root
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can red kidney beans, rinsed and drained
1 (14 ounce) can diced tomatoes
1 cup cooked quinoa (optional)
1 bunch flat-leaf parsley leaves and thinner stems, chopped
1 bunch cilantro leaves and thinner stems, chopped
1 lemon, or to taste, juiced
Getting it done:
1. Stir beef stock and lentils together 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 skillet over medium heat. Cook and stir onion, cinnamon stick, ginger, turmeric, cumin, and black pepper in the hot oil until the onion is translucent, about 5 minutes; add to stock mixture.
3. Pour garbanzo beans, kidney beans, tomatoes, and quinoa into the stock mixture; stir and bring mixture to a boil. Stir parsley and cilantro into the stock mixture; reduce heat to low and cook mixture at a simmer until the lentils are tender, about 45 minutes.
Drizzle lemon juice over the soup before serving.
About the Recipe
“A (mostly) vegetarian, shoestring-budget meal that will leave you feeling both very satisfied and with tons of leftovers.
Bonus: it’s super-healthy and easy to prepare.”
Recipe by: modestalmond
Nutritional Info
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