Vegetarian Harira
 
 
recipe by : the los angeles times 
serving size :8 
categories :vegetarian grains 
 
2 Tbsp  olive oil
2   onions --sliced
1 can  whole tomatoes - (28 oz)
2 tsp  ground turmeric
1/4 tsp  ground ginger
1/4 tsp  ground cinnamon
20   cilantro sprigs
20   italian parsley sprigs
8   spanish saffron threads --lightly toasted
1/2 cup  whole wheat berries
6 cup  chicken or vegetable broth
1 cup  lentils --rinsed, picked over
1 can  garbanzo beans - (15 oz)
1 tsp  salt
  freshlyground black pepper --to taste
1   lightly beaten egg --(optional)
  juice of 2 lemons --(optional)
  cilantro leaves
  lemon wedges
  crusty bread
 
heat oil in large soup pot over medium-high heat. fry onions, 
stirring occasionally, until golden, 4 to 5 minutes. 
meanwhile, blend tomatoes, turmeric, ginger, cinnamon, cilantro, 
parsley and saffron in blender. add to onions, cover and bring to 
rolling boil over high heat. lower heat to medium, add wheat berries 
and broth and cover tightly. cook until wheat berries are fairly 
tender, 1 to 1 1/2 hours. 
add lentils and garbanzo beans with liquid. cover and cook until 
lentils are tender, 20 to 25 minutes. 
ten minutes before serving, lower heat to simmer and season with salt 
and pepper to taste. just before serving, beat egg with lemon juice 
in small bowl and add to soup, stirring with long wooden spoon until 
mixture forms strands. 
ladle harira into individual soup bowls. top with cilantro and serve 
immediately with lemon wedges and crusty bread. 
 
this recipe yields 8 servings. 
 
each serving: 268 calories; 1,203 mg sodium; 1 mg cholesterol; 6 
grams fat; 39 grams carbohydrates; 16 grams protein; 2.94 grams fiber. 
 
formatted by joe comiskey - jcomis...@krypto.net 
 
recipe usa group 
 
 
-- 
(ID: 5009) Mirror: rec.food.recipes: Thu, Nov 11, 2004


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