Vegetarian Harira

Yield:

• 8-10 servings

Time:

• 90 minutes plus soaking time

Difficulty:

• Moderate

Ingredients

• 4 tablespoons olive oil
• 1 large onion, diced (about 2 cups)
• 3 stalks celery, diced (about 1 1/2 cups)
• 3 large carrots, peeled and diced
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 to 2 teaspoons harissa or dried red chile flakes
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• Salt to taste
• 1 bunch parsley, chopped (about 1 1/2 cups/75 grams), divided
• 1 bunch cilantro, chopped (about 1 1/2 cups/75 grams), divided
• 1 (15-ounce/425-gram) can tomatoes, crushed or diced
• 7 cups (1 2/3 liters) chicken or vegetable stock
• 2 cups (400 grams) dried chickpeas, soaked overnight and cooked
• 1 cup (400 grams) green lentils
• 1 teaspoon freshly ground black pepper
• 2 tablespoons semolina flour 
• 1 large egg
• Juice of 1 lemon (about 1/4 cup)

Instructions:

1. Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes.
2.  Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. 
3. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
4. Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. 

Notes:

• Original recipe called for all-purpose flour, only 1 tsp harissa.  Not enough harissa!
• Vary any ingredients to your taste. 
• Serve with pita, dips, and salad

Source:  Joan Nathan, King Solomon's Table, via Epicurious.