Name: Spiced Veggie, Lentil & Chickpea Soup (Harira) with Cilantro Yogurt
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ cups brown lentils, dried; 3 medium carrots; 3 sticks celery; 2839 ml chicken or vegetable broth; 1 small bunch cilantro; 3 (398 ml) cans diced tomatoes; 3 eggs; 3 (398 ml) cans garbanzo beans (chickpeas); 3 cloves garlic; 1 ½ lemons; 1 cup plain Greek yogurt; 1 ½ medium yellow onions; all-purpose flour; black pepper; brown sugar; chili powder; crushed red pepper; cumin, ground; extra virgin olive oil; salt; turmeric, ground

Spiced Veggie, Lentil & Chickpea Soup (Harira) with Cilantro YogurtSpiced Veggie, Lentil & Chickpea Soup (Harira) with Cilantro Yogurt — a 45-minute dinner recipe with 21 ingredients, serving 6.Ingredients

1 ½ cups brown lentils, dried

3 medium carrots

3 sticks celery

2839 ml chicken or vegetable broth

1 small bunch cilantro

3 (398 ml) cans diced tomatoes

3 eggs

3 (398 ml) cans garbanzo beans (chickpeas)

3 cloves garlic

1 ½ lemons

1 cup plain Greek yogurt

1 ½ medium yellow onions

all-purpose flour

black pepper

brown sugar

chili powder

crushed red pepper

cumin, ground

extra virgin olive oil

salt

turmeric, ground

Instructions

Wash and dry the fresh produce.

Rinse chickpeas and lentils in a colander or strainer; set aside to drain.

Peel and small dice onions; peel and mince garlic. Place both in a medium bowl.

Peel, trim, and small dice carrots; trim and small dice celery. Add both to the bowl with onion and garlic.

Preheat a large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add onion, garlic, carrot, celery, spices, and sugar to the pot; cook, stirring occasionally, until the veggies soften, 5-6 minutes. (Reserve bowl for later use.)

Add chickpeas, lentils, broth, and tomatoes to the pot; stir to combine, cover, and bring to a boil over medium-high heat.

Once the soup comes to a boil, reduce heat to a simmer and cover; cook, stirring occasionally, until lentils are tender, 15-20 minutes.

Meanwhile, juice lemons into the reserved bowl; add water, flour, and eggs. Whisk to combine the thickening liquid.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add half of the cilantro to the thickening liquid and whisk to combine; set aside. (Reserve remaining cilantro for the next step.)

Place remaining cilantro in a small bowl. Add yogurt and water; stir to combine the cilantro yogurt and set aside.

When the lentils are tender, slowly pour the thickening liquid into the soup while gently stirring. Simmer until soup thickens, 3-4 minutes.

To serve, divide soup between bowls and top with cilantro yogurt. Enjoy!

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