Harira soup

Ingredients

• Extra virgin olive oil
• 1 large yellow onion finely chopped
• 2 celery stalks chopped
• 1 carrot peeled and chopped
• Kosher salt
• 4 garlic cloves minced
• 1 ½ teaspoons black pepper
• 1 ½ teaspoon turmeric
• 1 teaspoon cumin
• ½ teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ½ teaspoon cayenne
• 2 14-ounce cans crushed tomatoes
• 3 tablespoons tomato paste
• 1 cup packed chopped fresh cilantro
• 1 cup green lentils, rinsed
• 1 cup red lentils, rinsed
• 1 14-ounce can chickpeas
• 7 cups vegetable broth
• ¼ cup broken angel hair pasta or vermicelli

Instructions

1. In a large pot, heat 4 tablespoon extra virgin olive oil over medium heat until shimmering. Add the onions, celery, and carrots. Season with kosher salt. Cook for 5 minutes, stirring regularly until softened.
2. Add the garlic and spices and cook for a couple of 1 to 2 minutes, stirring regularly.
3. Add the crushed tomatoes, tomato paste, cilantro, lentils, and chickpeas. Add a dash more kosher salt and cook for 5 minutes, stirring.
4. Add the broth and raise the heat. Bring to a boil for 5 minutes, then turn the heat to low. Cover and let simmer for 45 minutes or until the legumes are fully cooked and very tender.
5. Stir in the pasta and cook for another 15 minutes.