**Harira (حريرة) - Moroccan Lentil & Tomato Soup** *Cultural Origin: Morocco, North Africa | Traditional Ramadan staple* **Prep Time:** 15 min | **Cook Time:** 45 min | **Total Time:** 1 hr **Servings:** 6 **Ingredients:** - 1 cup dried lentils, rinsed - 1 can (14 oz) crushed tomatoes - 1 large onion, diced - 2 carrots, diced - 2 celery stalks, chopped - 1/2 cup chickpeas (canned or cooked) - 2 tbsp olive oil (halal-certified) - 1 tsp ground cumin, 1 tsp ground ginger, 1/2 tsp turmeric - 1/2 tsp black pepper, 1/2 tsp cinnamon - Small bunch fresh cilantro and parsley, chopped - 2 tbsp tomato paste - 1/4 cup all-purpose flour (for thickening) - 6 cups water or vegetable broth - Salt to taste **Instructions:** 1. Heat olive oil in a large pot. Add onions and cook until translucent. 2. Add carrots, celery, and all spices. Sauté 3-4 minutes. 3. Add lentils, tomatoes, tomato paste, and water. Bring to boil. 4. Reduce heat, cover, and simmer for 30 minutes until lentils are tender. 5. Whisk flour with 1/4 cup water. Slowly stir into soup to thicken. 6. Add chickpeas and cook 10 more minutes. 7. Stir in fresh herbs and season to taste. 8. Serve hot with dates and Moroccan bread. **Nutritional Info (per serving):** Calories: 280 | Protein: 14g | Carbs: 42g | Fat: 6g **Chef's Tips:** Use lamb broth for richer flavor. Add lemon juice before serving. Freezes well for busy Ramadan nights. **Perfect Pairings:** Moroccan msemen bread, dates, mint tea **Storage:** Refrigerate 5 days, freeze 3 months