Harira

Ingredients:

2 tablespoons olive oil 2 onions, peeled and sliced 1 28-ounce can whole tomatoes 1/4 teaspoon ground ginger 1/4 teaspoon ground cinnamon 1/4 teaspoon ground turmeric 8 saffron threads, crushed (see note) 20 cilantro sprigs 10 Italian parsley sprigs Salt and freshly ground white pepper to taste 1 cup lentils, rinsed and picked over 8 cups water 1 15-ounce can garbanzo beans, undrained 1 15-ounce can fava beans, undrained 1/2 cup broken angel hair pasta Lemon wedges for garnish

Instructions:

Heat oil in soup pot over medium-high heat. Add onions and cook, stirring occasionally, until tender (six to eight minutes). In blender or food processor, combine tomatoes, ginger, cinnamon, turmeric, saffron, cilantro, parsley, salt and pepper. Puree until fairly smooth. Add to onions, and bring to a boil. Add lentils and water. Cover tightly, and reduce heat to low. Simmer until lentils are tender (about 30 minutes). Add garbanzo and fava beans, and bring soup back to low boil. Add pasta, and cook until tender (six to eight minutes). Ladle into bowls, and serve with lemon wedges.

Serves 8

Note: Saffron is a very expensive spice, sold in small amounts. But you need so little, it’s not cost-prohibitive. It can be omitted: Substitute an extra pinch of turmeric.

Nutrition information: 542 calories; 8 fat g; 33 g protein; 88 g carbohydrates

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