Harira
1 large onion, chopped
1 red bell pepper chopped
2 stalks celery, chopped
2 cloves garlic, chopped
8 cups bouillon
1 cup lentils
1 28-ounce can Italian plum tomatoes, undrained, broken up
1/2 teaspoon Harissa, (see page 106) or hot sauce, to taste
1 can chick peas
1/2 cup chopped Italian parsley
juice of 1 lemon (about 1/4 cup)
cooked whole grains (optional)
lemon wedges
freshly ground black pepper, to taste
In a large pot, cook the onion, green pepper, celery and garlic in 1/2
cup of bouillon until softened, 5-10 minutes. Stir in the lentils and
the remaining bouillon and bring to a boil. Reduce the heat to a
simmer, add the tomatoes and harissa and cook until the lentils are
tender, 25-30 minutes. Add the chick peas, parsley and lemon juice.
If you wish, stir in a cup or two of cooked whole grains or place
1/2 cup of grains in the bottom of each serving bowl. Serve with
lemon wedges and freshly ground black pepper.
6-8 servings
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