🍲 Delicious Harira Soup with Vegetables and Beans

Name: Delicious Harira Soup with Vegetables and Beans
Total time: 30 min
Yield: 4 servings
Ingredients: 3 garlic cloves; 1 onion; 2 carrots; 120 g celery stalks; 2 tbsp olive oil; 2 tsp cumin powder; 2 tsp coriander powder; 2 tsp paprika powder; 1 tsp ginger powder; 0.5 tsp cinnamon; 0.5 tsp chili flakes; 2 tbsp tomato paste (30 g); 4 tomatoes; 130 g green lentils; 2 l vegetable broth; 100 g basmati rice; 400 g chickpeas (can; drained weight); 200 g fava beans (can; drained weight); salt; pepper; 5 sprigs coriander; 1 organic lemon; 6 tbsp Greek yogurt (120 g)

386 kcal · 30 min · 4 servings

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Ingredients

3 garlic cloves
1 onion
2 carrots
120 g celery stalks
2 tbsp olive oil
2 tsp cumin powder
2 tsp coriander powder
2 tsp paprika powder
1 tsp ginger powder
0.5 tsp cinnamon
0.5 tsp chili flakes
2 tbsp tomato paste (30 g)
4 tomatoes
130 g green lentils
2 l vegetable broth
100 g basmati rice
400 g chickpeas (can; drained weight)
200 g fava beans (can; drained weight)
salt
pepper
5 sprigs coriander
1 organic lemon
6 tbsp Greek yogurt (120 g)

Instructions

1. Peel the garlic cloves and the onions.
2. Wash the carrots and peel them.
3. Wash the celery.
4. Cut all the vegetables into small cubes.
5. Heat the olive oil in a large pot with a capacity of 5.5 liters.
6. Sauté the vegetables over medium heat for 5 minutes.
7. Add the spices and the tomato paste.
8. Roast the mixture for another 3 minutes.
9. Wash the tomatoes.
10. Cut out the stem ends from the tomatoes.
11. Cut the fruit flesh of the tomatoes into cubes.
12. Rinse the lentils in a sieve under running water.
13. Add the rinsed lentils to the vegetables in the pot.
14. Add the diced tomatoes to the vegetables.
15. Add the broth to the vegetables.
16. Let the soup simmer on low heat for 6 hours.
17. Add the rice after about half of the cooking time.
18. Add the chickpeas in the last 5 minutes of cooking time.
19. Add the fava beans in the last 5 minutes of cooking time.
20. Season the soup with salt and pepper.
21. Wash the coriander.
22. Shake the coriander dry.
23. Chop the coriander coarsely.
24. Rinse the lemon with hot water.
25. Pat the lemon dry.
26. Cut the lemon into wedges.
27. Fill the soup into bowls.
28. Add yogurt as a topping to the soup.
29. Add the chopped coriander as a topping to the soup.
30. Serve the lemon wedges separately.

Nutrition per serving

kcal: 386
Protein: 22 g · Fett/Fat: 9 g · Carbs: 54 g