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Course Appetizer, Soup
Servings 8


  • ½ cup / 95 g dried chickpeas, sorted, soaked overnight, rinsed and drained
  • 1 cup / 215 g puy lentils
  • 3 tablespoons olive oil
  • 1 medium onion / 1 cup / 130g finely chopped
  • 3 garlic cloves, peeled and finely sliced
  • 2 medium carrots / 1 cup / 130 g cut into small cubes
  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons cumin seeds, coarsely pounded in a mortar
  • ½ teaspoon freshly ground black pepper
  • a pinch of red pepper flakes
  • 1 can / 2 cups / 450 ml canned tomatoes, liquidized in a food processor
  • 5 ½ cups water
  • 1 ½ teaspoons sea salt
  • 1 tablespoon cornstarch
  • 2 lemons, quartered


  • In a large pot over medium heat add the oil, onion, garlic, carrots, cinnamon, ginger, crushed cumin seeds, pepper and pepper flakes. Sauté for 5 minutes or until the onion has softened. If the mixture seems dry and the spices start to stick to the pot, add up to ¼ cup of water to loosen things up a bit.
  • Add the liquidized canned tomatoes, chickpeas and 5 cups of water to the pot. Turn the heat up to medium-high and let the liquid come to a boil. Once the liquid is boiling, lower the heat to low, cover the pot with a lid and cook for 30 minutes.
  • After that time, add the puy lentils and cook, covered, for another 30minutes.
  • In the meantime, in a small bowl, combine the cornstarch with ¼ cup of water. Stir well so that the cornstarch dissolves completely.
  • At the very last minute of cooking, add the salt as well as the cornstarch mixture to the soup. Give it a good stir with a wooden spoon (it will thicken up a bit thanks to the cornstarch), have a taste and adjust the seasoning. Serve in large bowls, adding a splash of lemon juice to each individual serving.
Keyword Harira Recipe