Vegan Moroccan Harira Soup by Suzy Karadsheh

vegetariantimes.com

Jennifer in Georgia

I'm a vegan for more than 15 years cooking easy and tasty recipes.

extra virgin olive oil

1 large yellow onion, finely chopped

2 celery stalks, chopped

Kosher salt

4 garlic cloves, minced

1 ½ teaspoons black pepper

1 teaspoon cumin

½ teaspoon ground ginger

½ teaspoon ground cinnamon

½ teaspoon cayenne

2 14-ounce cans crushed tomatoes

3 Tablespoons tomato paste

1 cup packed chopped fresh cilantro

1 cup green lentils, rinsed

1 cup red lentils, rinsed

1 14-ounce can chickpeas

7 cups vegetable stock, preferably low-sodium

¼ cup long grain rice, rinsed, or ¼ cup broken vermicelli

Lemon wedges for serving

Directions at vegetariantimes.com

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