Lynne Rossetto Kasper’s Moroccan Harira Red Lentil Soup

Ingredients

  • Good tasting extra virgin olive oil
  • 1 large onion (cut into 1/8-inch dice)
  • 1 small carrot (minced)
  • 1/3 cup tightly packed fresh flat-leaf parsley stems and leaves (chopped)
  • 1/2 cup tightly packed fresh cilantro stems and leaves (chopped)
  • Salt
  • 1 1/2 teaspoon freshly ground black pepper
  • 5 large garlic cloves (minced)
  • 2-inch piece fresh ginger (minced — about 2 tablespoons)
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • 1 1/4 cup dried red lentils
  • 2 teaspoon sweet Hungarian paprika
  • 1 28-ounce can whole tomatoes and their liquid (pureed)
  • 8 cup low-sodium vegetable or chicken broth (enough to make a slightly thick soup)

Accompaniments:

  • 2 lemons (each cut into 6 wedges)
  • 12 or more dried figs (halved)
  • 12 or more dates
  • 3 tablespoon cumin (freshly ground if possible)
  • 3 tablespoon ground hot chile (Aleppo if possible)
  • 12 small phyllo pastries of honey and nuts
  • 2 tablespoon tightly packed fresh cilantro leaves (chopped)

Good tasting extra virgin olive oil
1 large onion (cut into 1/8-inch dice)
1 small carrot (minced)
1/3 cup tightly packed fresh flat-leaf parsley stems and leaves (chopped)
1/2 cup tightly packed fresh cilantro stems and leaves (chopped)
Salt
1 1/2 teaspoon freshly ground black pepper
5 large garlic cloves (minced)
2-inch piece fresh ginger (minced — about 2 tablespoons)
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
Coat the bottom of a 6-quart pot with a thin film of oil and set it over medium-high heat. Add the onion, carrot, parsley, cilantro, and a little salt and sauté for 8 minutes, or until golden brown. Reduce the heat to medium-low; stir in the pepper, garlic, ginger, turmeric, and cinnamon and cook for 30 seconds.
1 1/4 cup dried red lentils
2 teaspoon sweet Hungarian paprika
1 28-ounce can whole tomatoes and their liquid (pureed)
8 cup low-sodium vegetable or chicken broth (enough to make a slightly thick soup0
Blend in the lentils, paprika, tomatoes, and broth. Bring to a gentle bubble, partially cover, and simmer for 45 minutes, or until the lentils have dissolved and the soup tastes rich and good. Add salt and pepper to taste. Add a little water is the soup is too thick.
2 lemons (each cut into 6 wedges)
12 or more dried figs (halved)
12 or more dates
3 tablespoon cumin (freshly ground if possible)
3 tablespoon ground hot chile (Aleppo if possible)
12 small phyllo pastries of honey and nuts
While the soup cooks, set out small plates for each diner with the accompaniments – lemon wedges, about 2 figs and 2 dates each, a little of the ground cumin and chile, and bite-sized pieces of pastry.
2 tablespoon tightly packed fresh cilantro leaves (chopped)
To serve the soup, sprinkle it with the chopped cilantro and ladle into bowls.

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