MOROCCAN HARIRA BEAN SOUP FOR THE SOUP KITCHEN ENJOY DAN:

MOROCCAN HARIRA BEAN SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

INGREDIENTS:

20 cups vegetarian stock

3 cups dry lentils

2 tablespoon oil vie oil

3 onions, chopped

3 cinnamon sticks

1 thumb-size fresh ginger, grated

1 tablespoon EACH ground tarmac, ground cumin, smoked paprika, and grand black pepper

3 915 Oz) cans garbanzo beans, drained

3 (15 Oz) cans kidney beans, rinse and drained

1 (50 Oz) can diced tomatoes

3 cups orzo

3 bunches of cilantro

1/4-cup lemon juice

DIRECTIONS:

1.   Stir vegetarian stock and lentils together in a stock-pot; bring to a boil.

2.   Reduce heat to low and simmer while preparing onions.

3.   Heat oil in a skillet over medium-heat when sizzling.

4.   Add the onions, cinnamon stick, ginger, turmeric, cumin, paprika and black pepper.

5.   Sauté for 5 minutes, and add to stock.

6.   Pour garbanzo, beans, kidney beans, diced tomatoes and orzo into the stock.

7.   Stir cilantro into the stock; reduce heat to low and simmer until lentils are tender, about 1 hour.

8.   Drizzle with lemon juice and enjoy.

ENJOY DAN:                                                                    BON-APPET