Soup: Harira

1 c. onion, chopped

4 c. basic vegetable stock

1 tsp. cinnamon

1 tsp. turmeric

1 T. fresh ginger root, grated

1/8 tsp. cayenne pepper

1 c. carrots, peeled and diced

1 c. celery, diced

1 c. canned diced tomatoes with juice

1 1/2 c. potatoes, diced

pinch of saffron (optional)

1/2 c. dry lentils

1 c. chickpeas, cooked and drained

1/2 T. fresh cilantro, chopped

1 T. fresh lemon juice

salt and pepper to taste

Simmer chopped onion and vegetable stock for 10 minutes.  In a small bowl, combine cinnamon, turmeric, ginger root and cayenne.  Add 2 to 3 tablespoons hot stock to form paste and set aside.  In a large pot, combine carrots and celery.  Stir in the spice paste, then slowly add the stock.  Bring to boil, then lower heat and simmer.  Add tomatoes and potatoes and cook for 15 to 20 minutes on low heat.  Stir in saffron, lentils, chickpeas, cilantro, lemon juice, salt and pepper (to taste).

Recipe Note: This soup was served for dinner at a friend's home and it was a huge hit.  My friend passed the recipe onto me with a footnote from her recipe book that said this soup "is traditionally served in North Africa at the evening meal during Ramadan."  Served 4 to 6.

Lavonne van der Zwaag

From the Kitchens of CMC

Columbus Mennonite Church

2004