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Ramadan Soup (Harira)

Yield 8 servings (serving size: 3/4 cup soup and 1 lemon wedge)
Traditionally, this satisfying soup includes meat and is offered to break the sunrise-to-dusk fasting period during the month of Ramadan, the Muslim holiday. Harira's hearty, rich flavors, abundant protein, and sultry seasonings translate well into a vegetarian interpretation with chickpeas and lima beans. Serve with Moroccan Country Bread, a salad, and fresh dates for dessert.

Ingredients

  • 2 cups water
  • 2 cups organic vegetable broth (such as Emeril's)
  • 1 3/4 cups diced yellow onion
  • 1/2 cup dried lentils
  • 1/2 cup organic no-salt-added tomato puree (such as Muir Glen)
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon saffron threads, crushed
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup frozen lima beans, thawed
  • 1/3 cup finely chopped celery
  • 1/4 cup coarsely chopped fresh cilantro
  • 1/4 cup coarsely chopped fresh parsley
  • 1 teaspoon tomato paste
  • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 8 lemon wedges

Nutrition Information

  • calories 211
  • caloriesfromfat 0.0 %
  • fat 1.6 g
  • satfat 0.1 g
  • monofat 0.5 g
  • polyfat 0.9 g
  • protein 12 g
  • carbohydrate 39.5 g
  • fiber 9.8 g
  • cholesterol 0.0 mg
  • iron 3.9 mg
  • sodium 593 mg
  • calcium 60 mg

How to Make It

  1. 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. Serve with lemon wedges.