512- Harira Soup with Vegetables / الحريرة بالخضروات
1 medium carrot
1 medium potato
1 small onion
1/4 white cabbage
70 grams (2,5 oz) of chickpeas, soaked in water overnight
50 grams (1,8 oz) of beef, cubed
2 teaspoons of pepper
2 teaspoons of salt (to be adjusted according to taste)
2 teaspoons of ground ginger
1/2 teaspoon of ground turmeric
2 tablespoons of butter
1 bunch of coriander
3 celery sticks
1.5 liters of water
50 grams (1,8 oz) of lentils
2 medium tomatoes
2 tablespoons of chopped parsley
50 grams (1,8 oz) of vermicelli
2 tablespoons of tomato concentrate
1- Peel the carrot, the potato, and the onion. Cut the carrot and the potato into small cubes, the onion in 4, and the white cabbage into strips.
2- In a soup pot over medium heat, place the chickpeas, the meat, 1/2 teaspoon of pepper, 1/2 teaspoon of salt, 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground turmeric and 1 tablespoon of butter. Mix.
3- Place the cut vegetables, the coriander bunch, and the celery in a steaming basket. Put it in the soup pot on the chickpeas and the meat.
4- Cover with 1 liter of water, close the soup pot and cook for 20 minutes, until the vegetables are tender and well cooked.
5- Open the soup pot, remove the steaming basket, then add the lentils to the pot. Close it again and let it cook for 15 minutes.
6- Place the vegetables and herbs in a bowl and mix them with a hand blender until you get a smooth puree.
7- Cut the tomatoes in half widthwise, remove the seeds and grate them.
8- In a large pot, place the grated tomatoes, 1 teaspoon of pepper, 1 teaspoon of salt, 1 teaspoon of ground ginger, 1/4 teaspoon of ground turmeric, 1 teaspoon of butter and the chopped parsley. Cover with 0.5 liter of water. Place the pot over medium heat.
9- Bring to a boil, then add the vermicelli. Mix and cook for 10 minutes until the vermicelli is cooked.
10- Add the vegetables puree and the chickpeas, meat, and lentils mixture. Mix and cook together for 5 minutes.