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From: balinsky@cs.UMD.EDU (Andy Balinsky)
Newsgroups: rec.food.recipes
Subject: VEGAN: Moroccan Lentil and Chick Pea Soup
Summary: original subject was VEGAN: MOROCCAN LENTIL AND CHICK PEA SOUP
Keywords: recipe vegan
Message-ID: <1990Nov29.164213.1226@mthvax.cs.miami.edu>
Date: 27 Nov 90 16:27:26 GMT
Followup-To: rec.food.veg
Organization: Maryversity of Uniland, Compartment of Deputy Sci., Coll. Park, MD 20742
Lines: 40
Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)

Here's one I picked up off the net a while back:

MOROCCAN LENTIL AND CHICK PEA SOUP

   Harira 
   ------------------------------------------

   1/2 cup dried chick peas (garbanzos), soaked overnight in plenty of water
	   with a pinch of baking soda (substitute 2 cups drained canned
	   garbanzos)
   a pinch of saffron threads, pulverized (I usually use half of one of those
	   tiny vials you get at the grocery for a couple of dollars).
   1   tsp ground turmeric
   1/2 tsp ground ginger
   1/2 tsp ground cinnamon
   1   tsp black pepper
   1   stick (1/4 cup) sweet butter
   3/4 cup chopped celery
   2   medium yellow onions, chopped
   1   cup chopped leaves and stems of fresh coriander (a.k.a. cilantro or
            chinese parsley).  Leave a few sprigs unchopped for garnish.
   1   large can (22 oz?) Italian plum ('pear-shaped') tomatoes, seeded,
	    drained, and chopped (add some of the drained juice to bring
	    volume up to 2 cups.
   2   tsp salt (or to taste - use less if you used canned garbanzos)
   3/4 cup dried lentils, rinsed (discard any pebbles)
   2   quarts water
   1/2 lemon (squeezed)
   some thin slices of lemon


Melt the butter in a large pot, then cook the spices, celery, and
chopped onions over medium heat for 5 minutes.  Add the coriander and
tomatoes, then cook for another 15 minutes.  Add the water, lentils,
garbanzos, and salt.  Bring to a boil and simmer, partially covered,
for about 2 hours (until the garbanzos are cooked).  Just before
serving, stir in the lemon juice and garnish with reserved coriander
sprigs and lemon slices.

Andrew Balinsky 	balinsky@cs.umd.edu