It just so happens that January is soup month! I love soup more than a lot of things in this world, which might be why I’m a January baby. This January has been especially frigid. In fact, today was 7 degrees (!!!) here on the east coast. So I thought, what better way to warm up than with a big bowl of hearty lentil soup? In celebration of soup month, I have made this vegan version of Moroccan Harira soup, traditionally made with lamb and served at Ramadan. Note: I added chopped kale but spinach is great too. Also, if you happen to have any garam masala laying around it really adds a lot of flavor!
Dietary Info: Dairy-Free, Gluten-Free
Time: 1 hour 15 minutes
1. In a large pot, heat oil over medium heat. Add onions and garlic and sauté for about 3 minutes. Then, add carrots and celery and sauté for another 3 minutes.
2. Add tomato purée, water, spices, salt, pepper, bay leaves, lemon juice and lentils. Bring to a boil for several minutes. Cover and simmer for about 45 minutes, stirring occasionally.
3. Add chickpeas, kale, parsley and cilantro. Simmer uncovered for 15 more minutes, stirring occasionally. Note: The soup will be very thick by now, much like a stew. Add water if you would prefer it to be thinner. Remove bay leaves and serve, garnished with fresh parsley. Enjoy and stay warm!