Harira (Moroccan Lentil & Chickpea Soup)

This complex-tasting, spice-filled soup can easily be made vegetarian by swapping out the chicken broth and water with vegetable broth. Serves 7.

Recipe

1/3 c. olive oil
1 large onion, chopped fine
2 celery stalks, chopped fine
5 garlic cloves, minced
1 T. grated fresh ginger
2 tsp. ground coriander
2 tsp. smoked paprika
1 tsp. ground cumin
½ tsp. ground cinnamon
1/8 tsp. red pepper flakes
¾ c. minced fresh cilantro
½ c. minced fresh parsley
4 c. chicken broth
4 c. water
(1) 15-oz. can chickpeas, rinsed
1 c. brown lentils, picked over and rinsed
(1) 28-oz. can crushed tomatoes
½ c. orzo
4 oz. Swiss chard, stemmed and cut into 1/2-inch pieces
2 T. lemon juice, plus lemon wedges for serving
Kosher salt and pepper

Heat oil in a large Dutch oven over medium-high heat until shimmering. Add onion and celery and cook, stirring frequently, until translucent and starting to brown, 7-8 minutes. Reduce heat to medium, add the garlic and ginger and cook until fragrant, 1 minute. Stir in the coriander, paprika, cumin, cinnamon and pepper flakes and cook for 1 minute. Stir in ½ c. cilantro and ¼ c. parsley and cook for 1 minute.

Stir in the broth, water, chickpeas and lentils. Increase heat to high and bring to a simmer. Reduce heat to medium-low, partially cover, and simmer gently until lentils are just tender, about 20 minutes.

Stir in the tomatoes and orzo and simmer, partially covered, for 7 minutes, stirring occasionally. Stir in the chard and continue to cook, partially covered, until orzo is tender, about 5 minutes longer.

Off heat, stir in the lemon juice, remaining ¼ c. cilantro and ¼ c. parsley. Season with salt and pepper to taste. Serve, passing lemon wedges separately.