Ramadan Soup (Harira)

• 2 cups water
• 2 cups organic vegetable broth (such as Emeril's)
• 1 3/4 cups diced yellow onion
• 1/2 cup dried lentils
• 1/2 cup organic no-salt-added tomato puree (such as Muir Glen)
• 3/4 teaspoon kosher salt
• 1/4 teaspoon saffron threads, crushed
• 1/8 teaspoon freshly ground black pepper
• 1/2 cup frozen lima beans, thawed
• 1/3 cup finely chopped celery
• 1/4 cup coarsely chopped fresh cilantro
• 1/4 cup coarsely chopped fresh parsley
• 1 teaspoon tomato paste
• 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 8 lemon wedges

1. Place first 8 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in beans and next 5 ingredients (through chickpeas); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Serve with lemon wedges.

water, vegetable broth, yellow onion, dried lentils, salt, kosher salt, saffron threads, freshly ground black pepper, frozen lima beans, celery, fresh cilantro, fresh parsley, tomato paste, chickpeas, lemon wedges

Taken from www.myrecipes.com/recipe/ramadan-soup-harira (may not work)