Harira

• 1 tbsp (15 ml) olive oil
• 4 stalks celery, diced
• 2 onions, coarsely chopped
• 2 cloves garlic, minced
• 1 tbsp (15 ml) ground turmeric
• 1 tbsp (15 ml) grated lemon zest
• 1/2 tsp ( 2 ml) cracked black peppercorns
• 1 can (28 oz/796 ml) diced tomatoes, with juice
• 4 cups (1 L) vegetable or chicken stock (store-bought or see recipes)
• 1 cup (250 ml) dried red lentils, rinsed
• 1 can (14 to 19 oz/398 to 540 ml) chickpeas, drained and rinsed (see Notes)
• 1/2 cup (125 ml) finely chopped fresh parsley
• Harissa

1. In a skillet, heat oil over medium heat for 30 seconds.
2. Add celery and onions; cook, stirring, until celery is softened, about 5 minutes.
3. Add garlic, turmeric, lemon zest and peppercorns; cook, stirring, for 1 minute.
4. Add tomatoes with juice and bring to a boil.
5. Transfer to slow cooker stoneware.
6. Stir in stock, lentils and chickpeas.
7. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until mixture is hot and bubbly and lentils are tender.
8. Stir in parsley.
9. Ladle into bowls and pass the harissa at the table.

olive oil, stalks celery, onions, garlic, ground turmeric, lemon zest, cracked black, tomatoes, vegetable, red lentils, fresh parsley

Taken from www.cookstr.com/recipes/harira (may not work)