Moroccan Harira (Bean Soup)
This Moroccan bean soup is a (mostly) vegetarian, shoestring-budget meal that will leave you feeling both very satisfied and with tons of leftovers. Bonus: It's super-healthy and easy to prepare.
beef stock
6
cups
dry lentils
1
cup
olive oil, or to taste
1
tablespoon
onion, chopped
1
cinnamon stick
1
minced fresh ginger root
1
teaspoon
ground turmeric
1
teaspoon
ground cumin
1
teaspoon
ground black pepper
1
teaspoon
garbanzo beans, drained
1
(15 ounce) can
red kidney beans, rinsed and drained
1
(15 ounce) can
diced tomatoes
1
(14 ounce) can
cooked quinoa (Optional)
1
cup
flat-leaf parsley leaves and thinner stems, chopped
1
bunch
cilantro leaves and thinner stems, chopped
1
bunch
lemon, or to taste, juiced
1
 Stir together beef stock and lentils in a large pot. Bring to a boil, reduce heat to low, and keep at a simmer while preparing onion.
  Heat olive oil in a large skillet over medium heat. Cook and stir onion, cinnamon stick, ginger, turmeric, cumin, and black pepper in hot oil until onion is translucent, about 5 minutes; add to stock mixture.
  Pour garbanzo beans, kidney beans, tomatoes, and quinoa into stock mixture; stir and bring to a boil. Stir in parsley and cilantro; reduce heat to low and cook at a simmer until lentils are tender, about 45 minutes.
  Drizzle lemon juice over soup to serve.
