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Essential Soup for Ramadan Harira

Essential Soup for Ramadan Harira

Muslims take ramadan very seriously This is a harira soup, a soup that's gentle to the stomach and helps other food go down easier after sundown.

Ingredients: 6 servings

Whole canned tomatoes
1 can
Onion (finely chopped)
1 large
Celery with leaves (finely chopped)
2 sticks
Soup stock
6 cups
Coriander
2/3 cup
Unsalted butter
3 tablespoons
Turmeric powder
1 teaspoon
Cinnamon powder
1 teaspoon
Black pepper
1 teaspoon
Lentils
1 cup
Chickpeas
2 cups
Capellini
50-60 g
Salt
a small amount

Steps

1. Blend the tomatoes into a rough purée in a food processor.
2. Add the butter, onion, and celery to a saucepan and stir-fry over low heat until the vegetables wilt. Then add the turmeric, pepper, and cinnamon and stir-fry for a further 3 minutes.
3. Next add in the tomato purée, half of the coriander, the chickpeas, and lentils. Then pour in the stock.
4. Bring the mixture to a boil then turn the heat back to low and leave it to simmer without a lid. Simmer until the lentils become soft (this should take around 35 minutes).
5. Break the capellini into 3 cm pieces and add it into the pan just before serving. Leave the capellini to simmer for 3 minutes. You can adjust the thickness of the soup here.
6. Just before pouring the soup into a dish, sprinkle the remaining coriander over the top and adjust the flavour with salt to finish.

Story Behind this Recipe

This is a recipe that I decided to make after listening to my Moroccan friend talk about what they eat for ramadan.