- From Leon

This Moroccan Harira soup is everything you want on a cold winters eve. I made a batch this morning and my house smells so good; of turmeric, cumin and saffron, all the yummy spices used in this delicious soup.

This soup is very nutritious, easy to make and even tastier the day after making it. Chickpeas are a great source of fiber, protein, and minerals. Lentils are also a very good source of protein, fiber, folic acid, and contain many trace minerals. Turmeric is a natural wonder, from helping detoxifying the liver to being high in antioxidants and antibacterial properties. Love turmeric!

1/2 cup brown lentils
1 15 oz can of chickpeas
1 large red onion-diced
1 14 oz can chopped tomatoes
1/2 tsp ground cumin
1/2 tsp ground turmeric
2 tbs harissa
a large pinch of saffron
1 1/2 tbs fresh lemon juice
1/2 cup basmati rice
2 tbs plain flour
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped fresh flat leaf parsley leaves
Salt and Pepper 

1. Soak lentils in a bowl of cold water for 1/2 hour, then drain, and set aside.
2. Drain the chickpeas, and put them into a large heavy bottomed pot. Add 2 cups of water, and the diced onion and bring uncovered pot to a boil.
3. Add the tomatoes, drained lentils, cumin, turmeric, and harissa. Continue to cook until the lentils are tender, 15 to 20 mins.
4. In a small bowl, soak the saffron in the lemon juice.
5. Add the rice to the pot.
6. Place the flour in a bowl, add 4 tbs of cold water, and whisk the flour into a paste. Add 4 tbs of hot stock from the soup and keep whisking, then pour the flour mixture into the soup, and stir in the saffron and lemon juice. Keep stirring over medium heat and add a little more water if needed. Stir in the cilantro and parsley.
7. Add salt and pepper as needed.
8. Let soup sit covered for an hour or two before serving.

This soup is even better the next day!