-
0
minPrep Time -
0
minCook Time -
0
minReady in -
perYield -
210
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan
- Allergens:
- Seasons:all
- Cuisines:
- Courses:dinner
Recipe Description
A hearty, spiced tomato soup traditionally made to break the fast during Ramadan, loaded with lentils and vegetables.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 stalk celery, diced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 8 cups vegetable broth
- 1 can (28 oz) diced tomatoes
- 1 cup green lentils, rinsed
- 1 cup chopped carrots
- 1 cup chopped zucchini
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
Steps:
- In a large pot, heat the oil over medium heat. Add the onion, garlic, and celery, cooking until softened.
- Stir in the turmeric, cinnamon, ginger, and cayenne pepper, cooking for another minute.
- Add the vegetable broth, diced tomatoes, and lentils. Bring to a boil, then reduce heat to simmer, covered, for 30 minutes.
- Add the carrots and cook for 10 minutes, then add the zucchini and cook for another 10 minutes, or until all the vegetables and lentils are tender.
- Season with salt and pepper, stir in the cilantro and parsley, and serve hot.
Similar recipes that you might like:
PICKED
Sweet Potato and Black Bean Chilli
Embrace the delightful flavors of sweet potatoes and black beans in this hearty vegan chili. Seasoned with smoky cumin and a hint of lime, it’s perfect for any meal.
PICKED
Roasted Root Vegetables
This heartwarming dish brings together the earthy flavors of various root vegetables, roasted to perfection
PICKED
Vegan Sült
This vegan version of the traditional Hungarian Sült, or aspic, offers a delightful and savory plant-based alternative
Cuisines, Dinner | No Comments » on Vegan Libyan Harira