Harira with lentils and chickpeas
Soup with lentils, chickpeas, tomatoes, celery and vermicelli.
Active time25 min
Cooking1 h
Total1 h 15 min
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Ingredients
- 50 g celery stalks
- 2 g ground ginger
- 100 g onions
- 3 g cumin
- 1200 ml water
- 15 ml olive oil
- 150 g dried lentils
- 200 g cooked chickpeas (drained weight)
- 400 g tinned chopped tomatoes
- 50 g dried vermicelli
Preparation
Peel and finely slice the onion. Wash and finely slice the celery. Rinse the lentils and drain the cooked chickpeas.
50 g celery stalks100 g onions150 g dried lentils200 g cooked chickpeas (drained weight)- knife
- colander
Heat the oil and fry the onion and celery for 5 minutes. Add the tomatoes, lentils, cumin, ginger and water. Simmer for 35 to 40 minutes until the lentils are tender.
2 g ground ginger3 g cumin1200 ml water15 ml olive oil400 g tinned chopped tomatoes- large cooking pot
- spoon
Add the chickpeas and vermicelli, then continue cooking for 5 minutes or for the time stated on the packet. Stir to prevent them from sticking.
50 g dried vermicelli- large cooking pot
- spoon
Allergens
- Celery
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration