Ramadan Soup (Harira)

Name: Ramadan Soup (Harira)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 425 grams chickpeas (garbanzo beans), rinsed and drained; 79 milliliters finely chopped celery; 118 milliliters dried lentils; 59 milliliters coarsely chopped fresh cilantro; 59 milliliters coarsely chopped fresh parsley; 1 teaspoons kosher salt; 8 lemon wedges; 118 milliliters frozen lima beans, thawed; 0 teaspoons saffron threads, crushed; 1 teaspoon tomato paste; 118 milliliters organic no-salt-added tomato puree (such as Muir Glen); 473 milliliters organic vegetable broth (such as Emerils); 473 milliliters water; 414 milliliters diced yellow onion

Ramadan Soup (Harira) might be just the soup you are searching for. This recipe makes 8 servings with 159 calories, 9g of protein, and 2g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up pepper, cilantro, lima beans, and a few other things to make it today. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Place first 8 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in beans and next 5 ingredients (through chickpeas); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender.

Ingredients you will need

Vegetable