Harira from The New Book of Middle Eastern Food by Claudia Roden

  • saffron
  • celery
  • chickpeas
  • cilantro
  • ground ginger
  • lemons
  • brown lentils
  • parsley
  • tomato paste
  • tomatoes
  • chicken stock
  • store-cupboard ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chriscooks on March 23, 2019

    This is pretty much the same recipe as the one for "Chickpea and Lentil Soup" in Roden's Arabesque. It is tasty and filling, and allows a lot of variation, if you're willing to consider it as the inspiration for a flavorful lentil soup (e.g., use lamb stock cubes instead of bones, add greens, etc.; I skipped the flour-water thickener). The Arabesque version uses no onions, so the soup is not as sweet as some.

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