Harira Soup

1. Toasting the Vermicelli

Begin by preheating your oven to 375ºF. Spread the vermicelli evenly on a sheet pan and toast them in the oven for about 5 minutes. Keep a close eye on them so they reach a lovely golden brown without burning. This step enhances their flavor and adds a delicate nuttiness to the soup.

2. Sautéing the Vegetables

In a large pot, heat the olive oil over medium heat. Add the diced celery, onion, and carrot. Cook these vegetables for 12 to 15 minutes, stirring occasionally. You'll want to achieve a nice caramelization here, which means the vegetables should be softened and slightly browned. This process is crucial as it releases their natural sweetness and depth of flavor, setting a delicious base for your soup.

3. Incorporating the Tomato Paste

Once the vegetables are perfectly sautéed, stir in the tomato paste. Allow it to meld with the vegetables, letting the flavors intermingle.

4. Adding Chickpeas and Lentils

Next, add the chickpeas along with their liquid, the green lentils, and 4 cups of water to the pot. Season with salt. Let everything simmer for about 25 minutes. You're looking for the lentils to be nearly done, retaining just a slight firmness to the bite.

5. Final Touches with Vermicelli

Pour in the remaining 1 cup of water and add the toasted vermicelli to the pot. Allow the soup to simmer for another 5 to 6 minutes until the vermicelli is tender. Taste and adjust the salt if necessary.