Vegetarian Harira

• 1 tablespoon canola oil
• 1/2 cup chopped onion
• 1/4 cup chopped celery
• 1 cup warm water
• Pinch of saffron threads
• 1/4 teaspoon salt, divided
• 1/8 teaspoon minced peeled fresh ginger
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon ground cinnamon
• 1 garlic clove, minced
• 1 cup organic mushroom broth (such as Pacific Natural Foods)
• 3/4 cup chopped seeded plum tomato
• 1/4 cup dried small red lentils
• 1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), drained
• 1 1/2 tablespoons chopped fresh cilantro
• 1 1/2 tablespoons chopped fresh parsley

1. Heat oil in a large saucepan over medium heat. Add onion and celery to pan; saute 4 minutes or until tender. Combine 1 cup warm water and saffron; let stand 2 minutes. Add 1/8 teaspoon salt, ginger, red pepper, cinnamon, and garlic to pan; cook 1 minute. Add saffron mixture, broth, tomato, lentils, and chickpeas; bring to a boil. Reduce heat, and simmer 20 minutes or until lentils are tender. Stir in cilantro, parsley, and remaining 1/8 teaspoon salt.
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canola oil, onion, celery, water, threads, salt, fresh ginger, ground red pepper, ground cinnamon, garlic, mushroom broth, tomato, red lentils, salt, fresh cilantro, parsley

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