Moroccan Lentil Soup

The warm and cozy spices of this dish take comfort food to a new level. This soup, also known as harira, has many variations across the Middle East and is a staple to break the fast of many religious traditions. It has the added benefit of several anti-inflammatory ingredients, including turmeric and ginger.

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Moroccan Lentil Soup

Author: Erica Leazenby, MD
Servings: 6
Time: about 1 hour (15 minutes active time) 

Ingredients:

1-2 Tablespoon olive oil, divided
8 oz pastured, boneless, skinless chicken or lamb, cubed (optional)
1 yellow onion, chopped (about 1 cup)
2 stalks celery, chopped (about ½ cup)
2 carrots, chopped (about ½ cup)
1 teaspoon ground turmeric
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cumin
5-6 grinds of pepper to taste
1 14.5 oz can diced organic tomatoes 
1 1/2 teaspoon sea salt plus more to taste
1 can chickpeas, drained and rinsed
6 cups stock (vegetable or chicken)
½ cup dried green lentils, rinsed
¼ cup long-grain brown rice
2-3 large handfuls of fresh spinach
¼ cup cilantro, chopped
¼ cup parsley, chopped
1 lemon, cut into wedges (optional) 

Directions:  

1. Heat oil in a large stock pot. (If using chicken, add the meat to the pot and season with salt and pepper. Once all sides are browned, remove the chicken from the pot and set aside.) Add a small amount of additional oil to the pot if needed and add onions, carrots and celery. Sauté the veggies until they soften. 

2. Add the turmeric, cinnamon, ginger and cumin to the veggies and stir constantly for 1 minute. Toasting the spices enhances their flavor, but use care to not burn them.

3. Add the salt and tomatoes with their juice. Stir and cook until fragrant, 2-3 minutes. 

4. Add in the chickpeas, stock, lentils and rice. (If using chicken, return it to the pot with any accumulated juices.) Bring to a boil. Reduce heat and simmer covered for 40-45 minutes or until the lentils and rice are soft. 

5. Just before serving, add in the spinach and herbs.  Stir until the greens are wilted.

6. Garnish with the juice of a lemon wedge and additional herbs. 

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