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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

  1. Heat oil in a large saucepan on medium heat. Add onion and celery and saute 4 minutes or until tender
  2. Combine 2 cups warm water and saffron, let stand 2 minutes.
  3. Add 1/4 tsp salt, ginger, red pepper, cinnamon, and garlic. Cook 1 minute.
  4. Add saffron water mixture, broth, tomato, lentils, and chickpeas. Bring to boil then reduce heat. Simmer 20 minutes or until lentils are tender.
  5. Stir in cilantro, parsley, and remaining 1/4 tsp salt.

Yield: 4 servings

2 Comments Post a comment
  1. Debbie #

    Is there a recipe for the mushroom broth?

    March 1, 2012
  2. Daniel Fast Team #

    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.

    March 2, 2012

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