With busy days and chilly evenings, I love soups that are meals in themselves, like this Harira from Ruth over at v:gourmet. Read on for her take and the recipe.
I wonder about the exact origins of this soup. Most references trace it back to Morocco. It has a long and auspicious history including being the traditional soup Muslims eat to break the fasting day during the holy month of Ramadan. Each time I rinse my lentils and pick out the rocks, I think of those that might have had to do the same centuries ago. I’m sure there were those that did the picking, and those that definitely did NOT do the picking enjoying instead their sunny balconies in their djellaba and balgha overlooking the waves of one of the greatest seas on earth. This soup is like the sun. It makes me think of the desert, of the Mediterranean, of history, of ceremony, and of nourishment when one needs it most.
Get the recipe here.