Vegetarian Harira

Vegetarian Harira
Photo by Lee Harrelson

Ingredients

  • 1 cup organic mushroom broth (such as Pacific Natural Foods)
  • ¼ teaspoon salt, divided
  • 1 tablespoon canola oil
  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • ¼ cup chopped celery
  • ¼ cup chopped celery
  • + 25 more ingredients
    • ¼ teaspoon salt, divided
    • ¼ cup dried small red lentils
    • 1/8 teaspoon ground red pepper
    • 1/8 teaspoon ground cinnamon
    • ½ cup chopped onion
    • ¼ cup dried small red lentils
    • 1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), drained
    • 1/8 teaspoon minced peeled fresh ginger
    • 1 cup organic mushroom broth (such as Pacific Natural Foods)
    • 1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), drained
    • 1/8 teaspoon ground red pepper
    • ¾ cup chopped seeded plum tomato
    • 1 ½ tablespoons chopped fresh parsley
    • 1 cup warm water
    • 1 garlic clove, minced
    • ¾ cup chopped seeded plum tomato
    • 1/8 teaspoon minced peeled fresh ginger
    • Pinch of saffron threads
    • Pinch of saffron threads
    • 1 ½ tablespoons chopped fresh cilantro
    • 1 ½ tablespoons chopped fresh parsley
    • 1 cup warm water
    • 1/8 teaspoon ground cinnamon
    • 1 ½ tablespoons chopped fresh cilantro
    • ½ cup chopped onion

Heat oil in a large saucepan over medium heat. Add onion and celery to pan; sauté 4 minutes or until tender. Combine 1 cup warm water and saffron; let stand 2 minutes. Add 1/8 teaspoon salt, ginger, red pepper, cinnamon, and garlic to pan; cook 1 minute. Add saffron mixture, broth, tomato, lentil...

View full recipe at My Recipes

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