Meatless Harira A Moroccan Soup

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This recipe is adapted from the one found in paula wolfert's

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Steps

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In a large soup pot , saute the onion , parsley , celery , pepper and turmeric in the butter for a few minutes , then add the cinnamon and other spices.

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Saute on very low heat for about 15 minutes or less , until the onions are soft and the spices are well-distributed.

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Wash the lentils.

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Puree the coriander leaves in a blender with a little water , or pound with a mortar and pestle.

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Add both to the pot , along with the crushed tomatoes.

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Cook for 15 minutes over low heat , and then add 1 1 / 2 quarts of water.

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Add the soup cube.

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Cook on low / medium heat until the lentils are soft.

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A few minutes before serving , add salt to the soup.

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Add the flour and water mixture.

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Mix well to prevent lumps from forming.

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Serve with lemon wedges on the side , to be squeezed over the soup.

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Ingredients

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onion, parsley, celery & leaves, chickpeas, black pepper, garam masala, ginger, turmeric, butter, cinnamon, dried brown lentils, coriander leaves, crushed tomatoes, semolina, water, bouillon cube, salt, lemon wedge