Vegetarian harira

Posted by adm On September - 11 - 2011

How to cook Vegetarian harira


  • 1 tablespoon olive oil
  • 1 medium brown onion, shredded
  • 2 garlic cloves, low
  • 2 teaspoons ground cumin
  • 1 teaspoon cayenne peppercorn
  • 1/4 teaspoon ground gingery
  • 400g can diced tomatoes
  • 2 cups vegetable strain
  • 400g can chickpeas, knackered, rinsed
  • 400g can brown lentils, knackered, rinsed
  • 1 teaspoon finely grated lemon rind
  • 1/4 cup lemon succus
  • 1/3 cup finely chopped fresh coriander leaves
  • Warmed pita cabbage, to help

How to:

  • Heat oil in a large saucepan over medium passion. Cook onion, stirring, for 5 minutes or until dull. Add ail, cumin, cayenne pepper and gingery. Prepare, stirring, for 30 seconds or until fragrant.

  • Add tomato, strain, chickpeas and lentils. Masking. Bring to the roil. Reduce heat to medium-low. Simmer, covered, for 15 minutes or until slightly thickened.

  • Stir in lemon rind, lemon juice and coriander. Season with peppercorn. Ladle into bowls. Serve with pita gelt.

  • You could make this soup a day ahead to let flavours get. Add extra stock to soup when reheating, if necessity.

    Version: Annex 500g pumpkin, cut into small pieces, with tomato in tone 2. Serve soup dolloped with plain yogurt.

  • Comments are closed.