Essential Soup for Ramadan Harira

• 1 can Whole canned tomatoes
• 1 large Onion (finely chopped)
• 2 stick Celery with leaves (finely chopped)
• 1200 ml Soup stock
• 133 ml Coriander
• 3 tbsp Unsalted butter
• 1 tsp Turmeric powder
• 1 tsp Cinnamon powder
• 1 tsp Black pepper
• 200 ml Lentils
• 400 ml Chickpeas
• 60 grams Capellini
• 1 dash Salt

1. Blend the tomatoes into a rough puree in a food processor.
2. Add the butter, onion, and celery to a saucepan and stir-fry over low heat until the vegetables wilt.
3. Then add the turmeric, pepper, and cinnamon and stir-fry for a further 3 minutes.
4. Next add in the tomato puree, half of the coriander, the chickpeas, and lentils.
5. Then pour in the stock.
6. Bring the mixture to a boil then turn the heat back to low and leave it to simmer without a lid.
7. Simmer until the lentils become soft (this should take around 35 minutes).
8. Break the capellini into 3 cm pieces and add it into the pan just before serving.
9. Leave the capellini to simmer for 3 minutes.
10. You can adjust the thickness of the soup here.
11. Just before pouring the soup into a dish, sprinkle the remaining coriander over the top and adjust the flavour with salt to finish.

tomatoes, onion, celery, stock, coriander, butter, turmeric, cinnamon powder, black pepper, chickpeas, capellini, salt

Taken from cookpad.com/us/recipes/146152-essential-soup-for-ramadan-harira (may not work)