Harira , and herbs. To thicken the soup, you can use chickpea flour or cornstarch for a gluten-free version.
Ingredients
Preparation
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Sauté the seasonings:
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In a large saucepan, sauté the onion, celery, coriander and parsley in a little olive oil until the onion is translucent.
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Add the tomatoes and spices:
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Add the chopped tomatoes, tomato paste, turmeric, ginger, cinnamon, paprika, salt and pepper. Cook for 5 minutes to release the aromas.
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Add the legumes:
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Stir in the lentils and chickpeas, then add the water or stock. Bring to a boil, then reduce the heat and simmer for about 30 minutes, or until the lentils are tender.
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Thicken the soup:
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In a bowl, dissolve the chickpea flour or cornstarch in a little water to avoid lumps, then stir it into the soup. Simmer for another 10 minutes to thicken.
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Serve:
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Adjust the seasoning and serve hot, with a squeeze of lemon juice for a touch of freshness.
