Harira - Red Lentil Soup
Harira - Red Lentil Soup

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, harira - red lentil soup. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Harira - Red Lentil Soup is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Harira - Red Lentil Soup is something that I’ve loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can cook harira - red lentil soup using 21 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Harira - Red Lentil Soup:
  1. Prepare onion (chopped)
  2. Take carrot (chopped)
  3. Prepare parsley (finely chopped)
  4. Prepare cilantro (finely chopped)
  5. Get garlic (minced)
  6. Get ginger (finely minced)
  7. Get turmeric
  8. Make ready cinnamon
  9. Take cumin
  10. Prepare cayenne
  11. Prepare pimentón dulce (or other smoked sweet paprika)
  12. Take pepper (or more to taste)
  13. Take salt (or more to taste)
  14. Make ready diced tomatoes
  15. Take red lentils (dry)
  16. Make ready vegetable broth
  17. Take extra virgin olive oil
  18. Get side (garnish)
  19. Get limes (cut into small wedges)
  20. Take of cilantro (finely chopped)
  21. Make ready pita breads (or toasted sliced baguette)
Steps to make Harira - Red Lentil Soup:
  1. Heat olive oil in large pot or dutch oven. Sauté onion, carrot, parsley and cilantro until caramelized.
  2. Reduce heat to medium-low. Stir in the garlic, ginger and all of the spices. Sauté until fragrant; less than a minute.
  3. Add lentils, tomatoes, and broth. Cover and bring to a boil. Reduce heat to low and simmer for 50 minutes, or until the lentils have cooked thoroughly and soup has thickened. Salt to taste.
  4. Serve with fresh lime wedges, chopped cilantro and toasted bread of your choice.

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