HARIRA MOROCCAN VEGETABLE SOUP
INGREDIENTS
1/4 cup olive oil
2 large onions, chopped
2 teaspoons ground turmeric
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
2 teaspoons salt
1 teaspoon harissa paste or 1 teaspoon red chile flakes
4 celery stalks, chopped
2 large carrots, peeled and chopped
1 large sweet potato, peeled and diced
4 cups butternut squash, peeled and diced
1 large Yukon gold potato, diced
2 large zucchini, chopped
1 bunch Italian parsley, chopped
1 bunch cilantro, chopped
1 15oz can diced tomatoes
2 tablespoons tomato paste
8 cups vegetable stock
1 15 oz can chickpeas, drained
1 cup red lentils, rinsed
1 large egg
1/3 cup of lemon juice
PREPARATION
Heat the oil in a large skillet over medium heat and sauté the sliced onions until they start turning golden. Add the turmeric, cumin, harissa or chile flakes, salt and pepper and sauté together with the onions for 2 to 3 minutes.
Add the celery, carrots, butternut squash, sweet potato, potato and zucchini, then stir to coat vegetables with the spice mixture.
Add the parsley, cilantro, tomatoes and tomato paste and stir.
Add the vegetable broth and bring to a boil, then add the lentils and garbanzos. Cover the pot, lower heat and simmer for 1 hour.
In a small bowl, whisk the egg with the lemon juice until smooth. Stir into the soup, then allow the soup to simmer for 5 minutes.
Garnish soup with cilantro and parsley.
