Moroccan Harira (Recipe #2)

INGREDIENTS

• 1 Tbs cooking oil.
• 1 lb of meat, cut into small, bite-sized pieces (chicken, beef or lamb)
• 1 onion, finely diced
• 1 cup celery, finely chopped
• 1 large carrot
• 3 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground ginger or 2 tbs fresh ginger
• 1 Tbs turmeric
• 1 cinnamon stick
• 1 tsp cumin
• 1 1/2 tsp paprika
• 4 cups of broth of your choice
• 1/2 cup cilantro, chopped plus a little more for garnish
• 1/2 cup flat leaf parsley, chopped plus a little more for garnish.
• 3/4 cup of lentils, soaked in 2 cups of water for 1 hour
• 15 oz can of chickpeas, undrained
• 28 oz can of peeled tomatoes, chopped (may substitute diced tomatoes and 3 Tbs tomato paste)
• 2 large eggs, beaten
• lemon wedges

Garnish : Cilantro, parsley, juice from a fresh lemon

INSTRUCTIONS

1. In a large dutch oven or soup pot, heat oil over medium-high heat and sear meat  for 2-5 minutes until browned.  Set aside in a medium bowl.
2. Reduce heat to medium and add onion and celery until soft and translucent, about 5-10 minutes, stirring frequently.  Scrape any bits from the bottom of the pan.
3. Add garlic and spices (next 7 ingredients through paprika), stirring constantly for one minute.
4. Add broth and meat.
5. Add next 4 ingredients, cook to a low simmer, uncovered; adjust heat as necessary, for 1 hour.
6. Add the canned, peeled tomatoes with the juice, stir.
7. Simmer 30 minutes more.
8. While stirring the soup, add the beaten egg slowly to create silky, small ribbons.
9. Take out the cinnamon stick.
10. Garnish and serve.

From: http://www.fusioncraftiness.com/moroccan-harira-soup-recipe/