Ramadan Soup (Harira)

Traditionally, this satisfying soup includes meat and is offered to break the sunrise-to-dusk fasting period during the month of Ramadan, the Muslim holiday. Harira's hearty, rich flavors, abundant protein, and sultry seasonings translate well into a vegetarian interpretation with chickpeas and lima beans. Serve with Moroccan Country Bread, a salad, and fresh dates for dessert.

Yield: 8 servings (serving size: 3/4 cup soup and 1 lemon wedge)

Ingredients

• 2  cups  water
• 2  cups  organic vegetable broth (such as Emeril's)
• 1 3/4  cups  diced yellow onion
• 1/2  cup  dried lentils
• 1/2  cup  organic no-salt-added tomato puree (such as Muir Glen)
• 3/4  teaspoon  kosher salt
• 1/4  teaspoon  saffron threads, crushed
• 1/8  teaspoon  freshly ground black pepper
• 1/2  cup  frozen lima beans, thawed
• 1/3  cup  finely chopped celery
• 1/4  cup  coarsely chopped fresh cilantro
• 1/4  cup  coarsely chopped fresh parsley
• 1  teaspoon  tomato paste
• 1  (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 8  lemon wedges

Preparation

1. Place first 8 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in beans and next 5 ingredients (through chickpeas); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Serve with lemon wedges.

Nutritional Information

Calories:

211 (0.0% from fat)

Fat:

1.6g (sat 0.1g,mono 0.5g,poly 0.9g)

Protein:

12g

Carbohydrate:

39.5g

Fiber:

9.8g

Cholesterol:

0.0mg

Iron:

3.9mg

Sodium:

593mg

Calcium:

60mg