Vegetarian Harira

Recipe By : The Los Angeles Times
Serving Size :8
Categories :Vegetarian Grains

2 tablespoon olive oil
2 onions --sliced
1 can whole tomatoes - (28 oz)
2 teaspoons ground turmeric
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
20 cilantro sprigs
20 Italian parsley sprigs
8 Spanish saffron threads --lightly toasted
1/2 cup whole wheat berries
6 cups chicken or vegetable broth
1 cup lentils --rinsed, picked over
1 can garbanzo beans - (15 oz)
1 teaspoon salt
Freshly-ground black pepper --to taste
1 lightly beaten egg --(optional)
Juice of 2 lemons --(optional)
Cilantro leaves
Lemon wedges
Crusty bread

Heat oil in large soup pot over medium-high heat. Fry onions,
stirring occasionally, until golden, 4 to 5 minutes.
Meanwhile, blend tomatoes, turmeric, ginger, cinnamon, cilantro,
parsley and saffron in blender. Add to onions, cover and bring to
rolling boil over high heat. Lower heat to medium, add wheat berries
and broth and cover tightly. Cook until wheat berries are fairly
tender, 1 to 1 1/2 hours.
Add lentils and garbanzo beans with liquid. Cover and cook until
lentils are tender, 20 to 25 minutes.
Ten minutes before serving, lower heat to simmer and season with salt
and pepper to taste. Just before serving, beat egg with lemon juice
in small bowl and add to soup, stirring with long wooden spoon until
mixture forms strands.
Ladle harira into individual soup bowls. Top with cilantro and serve
immediately with lemon wedges and crusty bread.

This recipe yields 8 servings.

Each serving: 268 calories; 1,203 mg sodium; 1 mg cholesterol; 6
grams fat; 39 grams carbohydrates; 16 grams protein; 2.94 grams fiber.

Formatted by Joe Comiskey -

Recipe USA Group


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