Moroccan Harira (Bean Soup) recipe
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Ingredients
- 6 cups beef stock 1 cup dry lentils 1 tablespoon olive oil, or to taste 1 onion, chopped 1 cinnamon stick 1 teaspoon minced fresh ginger root 1 teaspoon ground turmeric 1 teaspoon ground cumin 1 teaspoon ground black pepper 1 (15 ounce) can garbanzo beans, drained 1 (15 ounce) can red kidney beans, rinsed and drained 1 (14 ounce) can diced tomatoes 1 cup cooked quinoa 1 bunch flat-leaf parsley leaves and thinner stems, chopped 1 bunch cilantro leaves and thinner stems, chopped 1 lemon, or to taste, juiced
Nutrition Info
- 260.8 caloriescarbohydrate: 42 gcholesterol: : -fat: 3.9 gfiber: 12.5 gprotein: 14.4 gsaturatedFat: 0.6 gservingSize: -sodium: 298.5 mgsugar: 4.2 gtransFat: : -unsaturatedFat: : -
Directions Moroccan Harira (Bean Soup)
Directions
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Stir beef stock and lentils together in a large pot, bring to a boil, reduce heat to low, and keep at a simmer while preparing onion.
Heat olive oil in a skillet over medium heat. Cook and stir onion, cinnamon stick, ginger, turmeric, cumin, and black pepper in the hot oil until the onion is translucent, about 5 minutes, add to stock mixture.
Pour garbanzo beans, kidney beans, tomatoes, and quinoa into the stock mixture, stir and bring mixture to a boil. Stir parsley and cilantro into the stock mixture, reduce heat to low and cook mixture at a simmer until the lentils are tender, about 45 minutes. Drizzle lemon juice over the soup before serving.