Vegetarian Harira

Ingredients

• 2 tbspolive oil
• 2onions, chopped
• 3celery stalks, chopped
• 4ripe tomatoes, grated
• 2 tbsptomato paste
• 150 g (5 oz)brown lentils
• 400 g (14 oz)chickpeas, cooked
• 80 g (3 oz)vermicelli
• 1 tspground ginger
• 1 tspturmeric
• 1 tspcinnamon
• 1 handfulfresh cilantro and parsley, chopped
• 1lemon, cut into wedges
• 1 1/4 tspsalt
• 1/2 tspblack pepper

Method

1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and celery, stirring occasionally. Cook until the onions turn translucent and the celery softens, releasing a sweet aroma.
2. Stir in the grated tomatoes and 2 tablespoons of tomato paste. Add 1 teaspoon each of ground ginger, turmeric, and cinnamon, along with 1 1/4 teaspoons of salt and 1/2 teaspoon of black pepper. Mix well until the spices are evenly distributed and the mixture becomes a rich, fragrant paste.
3. Add 150 g (5 oz) of brown lentils and 400 g (14 oz) of cooked chickpeas to the pot. Pour in enough water to cover the ingredients by about 5 cm (2 inches). Bring the mixture to a gentle simmer, allowing it to cook until the lentils collapse and become creamy, which should take about 50 minutes.
4. Once the lentils are tender, add 80 g (3 oz) of vermicelli and a generous handful of chopped fresh cilantro and parsley. Stir to combine and cook for an additional 8 minutes, until the vermicelli is tender and the herbs are fragrant.
5. Serve the harira hot, with lemon wedges on the side for squeezing over individual bowls. The soup should be thick enough to coat the back of a spoon, with a harmonious blend of spices and a hint of citrus from the lemon.