Zesty harira soup

INGREDIENTS

• 2 tbsp canola oil
• 2 onions
• 4 cloves of garlic
• 2 tsp turmeric
• 2 tsp cumin
• ½ tsp cinnamon
• 2 red chili peppers
• 18 oz tomato purée
• 7 cups vegetable broth
• 6 oz green lentils
• 2 carrots
• 1 sweet potato
• 5 celery sticks
• 1¼ oz coriander
• 1 lemon

TOOLS

• 1 knife
• 1 soup spoon
• 1 lid
• 4 bowls
• 1 sauté pan
• 1 peeler

Slice the red chili peppers. Peel and finely chop the onions and garlic.

Peel the sweet potato using a peeler. Then cut it into cubes.

Chop the celery sticks, carrots, and coriander. Cut the lemon into wedges.

Drizzle canola oil over a sauté pan and turn on the heat. Add the chopped onions and chopped garlic and stir with a soup spoon. Cook for 5 minutes, then add the red chili pepper slices, turmeric, cumin, and cinnamon. Stir again with a soup spoon and add the chopped carrots, diced sweet potatoes, chopped celery sticks, tomato puree, vegetable broth, and green lentils. Boil for 3 minutes, then cover with a lid and simmer for 30 minutes. Remove the lid and cook for another 5 minutes. Remove from the heat and ladle into bowls. Garnish with chopped coriander and lemon wedges.

It’s ready to be served !