balinsky@cs.UMD.EDU (Andy Balinsky) (11/28/90)
Here's one I picked up off the net a while back:
MOROCCAN LENTIL AND CHICK PEA SOUP
Harira
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1/2 cup dried chick peas (garbanzos), soaked overnight in plenty of water
with a pinch of baking soda (substitute 2 cups drained canned
garbanzos)
a pinch of saffron threads, pulverized (I usually use half of one of those
tiny vials you get at the grocery for a couple of dollars).
1 tsp ground turmeric
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1 tsp black pepper
1 stick (1/4 cup) sweet butter
3/4 cup chopped celery
2 medium yellow onions, chopped
1 cup chopped leaves and stems of fresh coriander (a.k.a. cilantro or
chinese parsley). Leave a few sprigs unchopped for garnish.
1 large can (22 oz?) Italian plum ('pear-shaped') tomatoes, seeded,
drained, and chopped (add some of the drained juice to bring
volume up to 2 cups.
2 tsp salt (or to taste - use less if you used canned garbanzos)
3/4 cup dried lentils, rinsed (discard any pebbles)
2 quarts water
1/2 lemon (squeezed)
some thin slices of lemon
Melt the butter in a large pot, then cook the spices, celery, and
chopped onions over medium heat for 5 minutes. Add the coriander and
tomatoes, then cook for another 15 minutes. Add the water, lentils,
garbanzos, and salt. Bring to a boil and simmer, partially covered,
for about 2 hours (until the garbanzos are cooked). Just before
serving, stir in the lemon juice and garnish with reserved coriander
sprigs and lemon slices.
Andrew Balinsky balinsky@cs.umd.edu