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Saturday, March 28, 2020

Recipe Round Up: Vegan Harira

This is a soup which is traditionally made with lamb. It can also be made meatless, and I found a way to do so in our counter top electric pressure cooker. In fact, for one of the Lenten soup supper Fridays at the Stations of the Cross last year, we served this with Khoubz Araby, Middle Eastern Chopped Salad, and Harissa. In order to make enough for the folks attending, we quadrupled everything in this except for the liquid, and brought extra soup pots and vegetable broth to add to the soup "concentrate" we made, heating it on the stoves there, which worked beautifully. This recipe makes quite a lot, and people love it. Even with our family size, we usually have enough left for lunch the next day. It can be frozen for times when you need an easy meal, if you have a lot extra.

This week, since the shelves at the store have been bare, we didn't have lentils, so I subbed some yellow split peas, and it was just fine, even if it wasn't traditional. I hope you enjoy this soup as much as we do.

Lenten/Vegan Harira

few tablespoons oil
6 stalks celery, finely chopped
5 large carrots, peeled and chopped
2 large onions, peeled and diced
1 large head of garlic, peeled and minced
1 bunch cilantro, leaves only, finely chopped, reserving about 1/4
1 bunch parsley, leaves only, finely chopped
2 tablespoons kosher salt
2 teaspoons ground coriander
2 teaspoons ground ginger
1 1/2 teaspoons freshly ground pepper
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon cinnamon
1 1/2 cups lentils, rinsed
1 1/2 cups garbanzo beans, soaked and drained
2 quarts or two large cans (28 oz or slightly more) chopped tomatoes with their juice
4 quarts vegetable broth or water

1/4 cup flour
1/4 cup lemon juice
1/4 cup tomato paste
reserved cilantro leaves

Using saute function of pressure cooker, heat the oil and cook the celery, carrots, and onions until they are soft. Add the garlic, parsley, cilantro, salt and spices. Stir over the heat for about a minute or two. Add the lentils and garbanzo beans and cover with the tomatoes, and vegetable broth or water. Stir to blend. Cover and seal lid. Pressure cook at high power for 10 minutes. Allow to release pressure naturally.

Whisk together flour, lemon juice, tomato paste and reserved cilantro leaves. Whisk well into soup when pressure has released. Use sauté function again to simmer the soup for about 3 - 5 minutes. Serve with bread, salad, and fruit.

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