Vegan harira with lentils, chickpeas and tomato

Ingredients

For 1 serving

• Lentils45 g
• Cooked chickpeas100 g
• Chopped tomatoes200 g
• Onion60 g
• Celery50 g
• Cilantro8 g
• Parsley8 g
• Ground ginger1 pinch
• Turmeric1 teaspoon
• Cinnamon1 pinch
• All-purpose flour8 g
• Extra virgin olive oil10 g
• Medjool dates1
• Lemon0.5
• Saltto taste

Contains: gluten, celery,

In season: October – March

Method

1. Peel and finely chop the onion, wash the celery and cut it into small dice; rinse the lentils.
2. Heat the oil in a pan over medium heat and fry the onion and celery with the ginger, turmeric and cinnamon for 5 minutes, until the onion is translucent and the spices fragrant.
3. Add the lentils, the chopped tomatoes and about three generous glasses of water; bring to the boil, lower the heat and cook covered for 25 minutes, until the lentils are tender. Salt halfway through.
4. Meanwhile chop the coriander and parsley; drain and rinse the chickpeas. In a glass whisk the flour into a little cold water until smooth.
5. Add the chickpeas and herbs to the soup, then pour in the flour mixture while stirring and cook for 5 minutes over low heat, until the soup turns silky and thick.
6. Serve with lemon wedges to squeeze and the date alongside, as is traditional.