Moroccan Tomato Harira Soup
½ bag of Mission Rice and Corn Tortilla Chips (extra for garnishing)2 cups Red lentils, boiled until soft for ½ hour1 Onion, chopped6 cloves Garlic, minced1 tbsp Sweet paprika1 tbsp Coriander powder1 tbsp Cumin powder1 Beef cube stock2 cans Crushed tomato (275 Grams)A handful Coriander and Parsley, chopped (some extra for garnishing)3 cups Water¼ cup Olive oilSalt, sugar and white pepper, to taste
Heat olive oil in a pan and sauté onions with garlic until fragrant.
Add lentils together with sweet paprika, coriander powder and cumin powder to pan and sauté for another minute.
Add beef stock, crushed tomato, chopped coriander and parsley with 3 cups of water. Then add in Rice and Corn Tortilla Chips and simmer for 15 mins.
Transfer the soup into the blender to puree it.
Season well with salt, sugar and white pepper.
Drizzle some olive oil and garnish with some coriander, parsley and a few chips just before serving.
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