Harira

panningtheglobe.com

Laura D

2 tablespoons extra virgin olive oil

1 large yellow onion, finely chopped

2 stalks celery, finely chopped

1 carrot, peeled and finely chopped

⅓ cup chopped parsley, leaves and tender stems

2 ½ tablespoons minced garlic (about 5 large garlic cloves)

2 tablespoons minced ginger (about a 2-inch by 3-inch piece)

1 teaspoon ground turmeric

1 teaspoon ground cinnamon

2 teaspoons sweet paprika

½ teaspoon Aleppo pepper (or substitute freshly ground black pepper)

1 ¼ cups dry red lentils, rinsed and picked over

1 15-ounce can chickpeas, drained (or 1 ½ cups cooked chickpeas)

1 28-ounce can whole plum tomatoes and their juice, pureed with an immersion blender or squeezed by hand until they're broken down. (I recommend San Marzano or organic)

7 to 8 cups low salt chicken broth or vegetable broth (I recommend Swanson's)

Coarse salt

subheading: Optional Garnish:

Dates, 1 per person, chopped or left whole

Lemon wedges (1 per person)

Directions at panningtheglobe.com

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