Harira Soup
Adapted from World Food Cafe
Serves 4-6

This soup is very easy to make but it does require a fair amount of chopping. Look at it as an opportunity to practice your knife skills! Like most soups, it tastes even better the next day, but will most likely be very thick. Add water as needed as you reheat it. You can also do some things ahead of time, like chop the celery and carrots (potatoes will discolor and onions will get too stinky), and measure out the spices.

Olive oil
1 large onion, diced
2 garlic cloves, minced
Handful of fresh flat-leaf parsley sprigs, chopped
1 1/2 tsp. ground ginger
1 tsp. coarsely ground black pepper
1/2 tsp. saffron or tumeric
1/2 tsp. cayenne pepper
1 tbsp. paprika
2 tsp. ground coriander
2 large red potatoes, diced
2 large carrots, peeled and diced
2 celery stalks, diced
1/2 cup dried green lentils
2 tbsp. tomato paste
1 14 oz. can crushed tomatoes in heavy puree
2 cups vegetable stock
Water as needed
1 14 oz. can chickpeas, drained and rinsed
4 oz. vermicelli (or angel hair pasta), broken up
Juice of 1 lemon
Salt to taste

Heat the oil in a large, heavy saucepan over medium heat and toss in the onions and a healthy pinch of salt. Saute the onions until soft. Add the garlic and stir for three minutes.

Add the parsley, ginger, black pepper, saffron or tumeric, cayenne, paprika, and coriander, stirring to prevent sticking. Add the potatoes, carrots, celery, lentils, and tomato paste. Stir well and add the tomatoes, stock, and enough water to cover the ingredients. Bring to a boil, reduce the heat, and simmer for 45 minutes, adding more water as necessary to make a thick soup.

Add the chickpeas and vermicelli and cover. Cook for 5 minutes, or until the pasta is al dente. Pour in the lemon juice and add salt to taste.