Name: Vegetarian harira
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 15 gram butter; 1 brown onion (200g), chopped finely; 2 clove garlic, crushed; 4 centimetre piece fresh ginger (20g), grated; 1 teaspoon ground cinnamon; pinch saffron threads; 1 stalk celery (150g), trimmed, chopped finely; 1 carrot (120g), chopped finely; 8 cup (2 litres) water; 410 gram canned tomato purée; 1/2 cup (100g) brown lentils; 1/2 cup (100g) brown basmati rice; 400 gram canned chickpeas (garbanzo beans), rinsed, drained; 2 zucchini (240g), chopped finely; 3 tomatoes (450g), seeded, chopped finely; 2 tablespoon lemon juice

Ingredients

15 gram butter

1 brown onion (200g), chopped finely

2 clove garlic, crushed

4 centimetre piece fresh ginger (20g), grated

1 teaspoon ground cinnamon

pinch saffron threads

1 stalk celery (150g), trimmed, chopped finely

1 carrot (120g), chopped finely

8 cup (2 litres) water

410 gram canned tomato purée

1/2 cup (100g) brown lentils

1/2 cup (100g) brown basmati rice

400 gram canned chickpeas (garbanzo beans), rinsed, drained

2 zucchini (240g), chopped finely

3 tomatoes (450g), seeded, chopped finely

2 tablespoon lemon juice

Method

1.Melt butter in large saucepan, add onion, garlic and ginger; cook, stirring, until onion softens. Add spices, celery, carrot, the water and purée; bring to the boil. Reduce heat; simmer, uncovered, about 10 minutes or until vegetables are tender.

2.Add lentils, rice and chickpeas; simmer, uncovered, about 20 minutes or until rice and lentils are almost tender. Add zucchini and tomato; simmer, uncovered, about 5 minutes or until zucchini is tender. Remove from heat; stir in juice. Season to taste.

Brown basmati rice is available from most major supermarkets. If it is not available, use white basmati rice instead.
Note

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Ingredients

Method

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