Daniel Fast Harira
The spices in this recipe give this chickpea and lentil soup its rich flavor even though it has no lamb as in the traditional dish. Harira is a great recipe for the Daniel Fast as it has nearly 15 grams of protein per serving.
2 Tbs canola oil
1 cup chopped onion
1/2 cup chopped celery
2 cups warm water
Pinch of saffron threads
1/2 tsp salt, divided
1/4 tsp peeled fresh ginger, minced
1/4 tsp ground red pepper
1/4 tsp ground cinnamon
2 garlic clove, minced
2 cups organic mushroom broth
1 1/2 cups chopped and seeded plum tomatoes
1/2 cup dried small red lentils
2 15 oz. cans no-salt-added chickpeas, drained
3 Tbs chopped fresh cilantro
3 Tbs chopped fresh parsley
- Heat oil in a large saucepan on medium heat. Add onion and celery and saute 4 minutes or until tender
- Combine 2 cups warm water and saffron, let stand 2 minutes.
- Add 1/4 tsp salt, ginger, red pepper, cinnamon, and garlic. Cook 1 minute.
- Add saffron water mixture, broth, tomato, lentils, and chickpeas. Bring to boil then reduce heat. Simmer 20 minutes or until lentils are tender.
- Stir in cilantro, parsley, and remaining 1/4 tsp salt.
Yield: 4 servings
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Is there a recipe for the mushroom broth?
Recipe: Mushroom Broth
Ingredients
1. 1/4 cup vegetable oil
2. 1 1/2 pounds white mushrooms, finely chopped
3. Reserved Portobello mushroom stems, brushed clean
4. 1/2 onion, coarsely chopped
5. 2 teaspoons chopped garlic
6. 8 cups hot water
7. 1/2 cup soy sauce
8. 1/2 cup dried mushrooms, such as porcini or shiitake ( 1/2 ounce)
9. Pinch of salt
10. 1/2 teaspoon thyme
Directions:
1. In a large nonreactive saucepan, heat the vegetable oil over moderately high heat. Add the white mushrooms, Portobello stems, onion and garlic and cook, stirring, until the mushrooms release their liquid, about 5 minutes.
2. Add 2 cups water, soy sauce, dried mushrooms, salt, thyme and remaining 6 cups of water and bring to a boil. Cover, reduce the heat to moderate and simmer until the liquid is reduced to about 4 cups, about 1 hour.
3. Pour the broth through a fine strainer into a heatproof bowl. Strain again, leaving any particles at the bottom of the bowl. Make Ahead The broth can be refrigerated for up to 4 days.