Moroccan Egg Drop Harira (Vegetable and Legume Soup)

Name: Moroccan Egg Drop Harira (Vegetable and Legume Soup)
Prep time: 10 min
Cook time: 1 h 35 min
Total time: 1 h 45 min
Cuisine: Moroccan
Ingredients: 1 1/2 tablespoons (22ml) extra-virgin olive oil; 1 tablespoon (14g) ghee or unsalted butter; 1 medium yellow onion (8 ounces; 227g), finely chopped (1 1/4 cups); 1 cup finely chopped celery (5 ounces; 140g; from 3 large ribs); 1 1/2 cups (355ml) tomato passata (strained tomatoes), from one 24-ounce jar; 1/4 packed cup (20g) finely chopped flat-leaf parsley leaves and tender stems; 2 teaspoons ground ginger; 1 1/2 teaspoons Diamond Crystal kosher salt, plus more to taste; for table salt use half as much by volume; 1 teaspoon ground turmeric; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon ground cinnamon; 1/8 teaspoon saffron threads (about 20 threads); 5 cups lightly salted homemade vegetable stock or store-bought low-sodium vegetable broth; 1/3 cup dried green lentils (2.3 ounces; 66g); 1/4 cup uncooked white long-grain rice (1/8 ounces; 50g), such as basmati; 1/2 cup canned chickpeas (2.8 ounces; 79g), rinsed and drained; 1 tablespoon (8g) cornstarch; 1 large egg, lightly beaten; 2 tablespoons (30ml) finely chopped fresh cilantro leaves and tender stems; Cilantro leaves, for serving; Lemon wedges, for serving

Instructions

Prep:10minCook:1h 35min

Derived from the Arabic word “harir,” harira translates into “silk,” which describes the consistency of the soup. This version features both lentils and chickpeas, and is finished with a drizzle of beaten egg.

Updated at: Thu, 21 Nov 2024 14:06:17 GMT