Harira - Lentil and Chickpea Soup

Harira is a Moroccan soup that has many, many variations.  Almost every family has it's own recipe, often closely guarded.  This is a meatless version, but many versions abound containing meat.  It is also simpler than many others in that the herbs and spices are reduced for simplicity compared to many other, traditional recipes without sacrificing flavor.  Cooks Illustrated, as it often does, has found a way to simplify the recipe while maintaining the essential flavors and it succeeds wonderfully.  I've made only minor changes to accommodate my families tastes.

In a large Dutch oven heat the oil over medium-high heat until shimmering.  Add the onion and celery and sauté until translucent, 7-8 minutes.  Reduce heat to medium, add garlic and ginger, and cook until just fragrant, about 1 minute.  Stir n coriander, cumin, cinnamon and pepper flakes and cook for an additional minute.  Stir in half of the parsley (reserving remainder for later) and cook an additional minute.

Stir in broth, water, chickpeas and lentils and bring to a simmer.  Reduce heat to a gentle simmer, partially cover, and cook until lentils are just tender, about 20 minutes or so.

Stir in tomatoes and pasta and simmer, partially covered, until pasta is tender, about 5-6 minutes longer.  Off heat stir in lemon juice and remaining parsley.  Adjust for salt and pepper and serve with lemon wedges.

Notes:

1. If smoked paprika is unavailable then substitute regular paprika, but the smokey flavor is a signature feature of this dish.
2. If gluten is an issue (as it has been for my family) I have substituted Arborio rice with great success.