Ingredients for Sultan's Tent Harira
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How to Make Sultan's Tent Harira
- In a large pot or Dutch oven, sauté the chopped onion and celery in 1 tablespoon of olive oil over medium heat until softened (about 5 minutes).
- Add the cumin, coriander, turmeric, ginger, cayenne pepper, and saffron (if using). Cook for 1 minute more, stirring constantly, until fragrant.
- Pour in 8 cups of water and bring to a boil. Add the chopped parsley.
- Reduce heat to medium-low, add the crushed tomatoes, chickpeas, and lentils. Simmer, uncovered, for 30 minutes, or until the lentils are tender.
- In a separate bowl, whisk together the flour and 1/2 cup of cold water until smooth.
- Slowly whisk the flour mixture into the simmering soup. Continue stirring until the soup has thickened to your desired consistency (about 5 minutes).
- Stir in the broken vermicelli noodles and cook for another 5 minutes, or until the noodles are tender.
- If the soup is too thick, add more water, 1/2 cup at a time, until you reach your desired consistency.
- Taste and adjust seasonings as needed.
- Serve hot, garnished with fresh parsley and cilantro. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
23g
Fat
5g
Carbs
10g
