This Moroccan soup is filled with lentils and chickpeas and flavored harissa
Chop the onion and finely chop the garlic and ginger. Cut the celery into slices. First fry the onion and then add the garlic and ginger when the onion is translucent. After 2 minutes, add the celery and stir-fry for a few minutes. Then add ras el hanout and harissa and fry for 1 minute more. Then add the passata and the water. Do not add all the water at once, but do this in steps, so that you can determine the correct thickness of the soup. Then the lentils and chickpeas can also be added. Chop the parsley and add half to the soup.
Let the soup simmer for about 10 minutes on low heat. Season with salt and possibly chili powder for a slightly spicier soup. Serve the soup with the remaining parsley and a little yogurt.
Tip: taste the harissa first, it can vary in spiciness per brand and variant. Adjust the amount to your own taste.
Source: Leukerecepten by leukerecepten-nl.
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