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dinner · middle_eastern

Moroccan Lentil & Chickpea Harira with Cilantro Yogurt

Prep: 18 min
Cook: 27 min
Total: 45 min
Yield: 2 servings
Moroccan Lentil & Chickpea Harira with Cilantro Yogurt

Ingredients Tap to check off

Instructions

1
Set a large heavy pot over medium heat with the olive oil.
2
Dice the onion, stir it into the warm oil with a pinch of salt, and let it start to soften.
3
Dice the carrot and celery, add them to the pot, and cook 6 minutes, stirring now and then, until softened and the onion is translucent.
4
Mince the garlic, add it with the turmeric, cumin, and cinnamon, and stir 1 minute until fragrant.
5
Stir in the tomato paste and cook 1 minute until it darkens to brick red.
6
Rinse the lentils in a fine-mesh sieve, then add them to the pot with the tomatoes and broth and bring to a boil.
7
Turn the heat to low, partly cover, and simmer 15 minutes, stirring now and then.
8
Meanwhile, drain and rinse the chickpeas in a colander.
9
Chop the cilantro, then stir half of it into the yogurt in a small bowl with a pinch of salt and chill.
10
Halve the lemon and cut one half into wedges for serving.
11
Stir the chickpeas, rice, and water into the pot, return to a simmer, and cook 15 minutes more, stirring now and then, until the rice and lentils are tender and the soup is thick.
12
Stir in the remaining cilantro, the juice of the other lemon half, the pepper, and the remaining salt, then taste and adjust.
13
Ladle the harira into bowls and top with the cilantro yogurt, with the lemon wedges alongside.
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