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Harira Soup

1 onion, chopped
2 ribs celery, chopped
1 small bunch cilantro, chopped
1 small bunch parsley, chopped
3 cloves garlic, minced
1/2 teaspoon chopped yellow root ("kharqoum")*
16 oz can garbanzo beans, drained
16 oz can large butter beans or lima beans, drained
28 oz can whole peeled tomatoes, chopped & drained
1 cup lentils
1/2 cup rice
2 tablespoons tomato paste
2 teaspoons salt or to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
10 1/4 cups water, divided
1/2 cup broken vermicelli
2 tablespoons flour
1 tablespoon lemon juice

In a Dutch oven, put onion, celery, cilantro, parsley, garlic,
yellow root, garbanzo beans, butter beans, tomatoes, lentils, rice,
tomato paste, salt, pepper, cumin, and 10 cups of water. Bring to
a boil and cook, uncovered, on medium heat for 30 minutes. Add
vermicelli and cook 5 minutes. In a small cup, mix flour with
remaining 1/4 cup water until smooth. Stir into soup and cook 1
minute. Add lemon juice and serve.

Yellow root can be found at most ethnic-type farmers markets.


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