HARIRA SOUP

Serves 8-10

2 tbs extra-virgin olive oil or butter

1 large onion, finely diced, about 2 cups 4 garlic cloves, minced

1 tbs dried ginger

1½ tsp black pepper

2 teaspoons turmeric

1 teaspoon toasted and ground cumin

¼ teaspoon cayenne

½ teaspoon crumbled saffron

1 piece cinnamon stick or 1/4 teaspoon ground cinnamon

4 cups diced ripe tomato, fresh or canned

2 tbs chopped celery leaves

2 tbs chopped coriander

Salt

1 cup brown lentils, rinsed

1 cup red lentils, rinsed

1 cup peeled dried fava beans (or substitute 1 cup of dried chickpeas, soaked overnight)

113g angel hair pasta or vermicelli, broken into 2,5cm pieces

Lemon wedges, for serving

PUT olive oil in a large heavybottomed soup pot over medium-high heat.

Add onion and cook, stirring, until softened and lightly coloured, 8 to 10 minutes.

Stir in garlic, ginger, pepper, turmeric, cumin, cayenne, saffron and cinnamon. Cook for about 2 minutes more.

Add tomato, celery leaves and coriander and bring to a brisk simmer. Cook, stirring, about 5 minutes, until mixture thickens somewhat, then add 1 teaspoon salt, the brown lentils, red lentils and dried favas. Add 8 cups water. Bring to a boil, then reduce to a gentle simmer, covered with the lid ajar.

Let soup simmer for 30 minutes, then taste broth and adjust salt. Cook for 1 hour more at a gentle simmer, until the legumes are soft and creamy. It may be necessary to add more liquid from time to time to keep soup from being too porridge like.

It should be on the thick side, but with a pourable consistency. (With every addition of water, taste and adjust for salt.)

Just before serving, add pasta and let cook for 2 to 3 minutes. Ladle soup into small bowls and pass lemon wedges for squeezing.