Moroccan Harira (Bean Soup)

• 6 cups beef stock
• 1 cup dry lentils
• 1 tablespoon olive oil, or to taste
• 1 onion, chopped
• 1 cinnamon stick
• 1 teaspoon minced fresh ginger root
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground black pepper
• 1 (15 ounce) can garbanzo beans, drained
• 1 (15 ounce) can red kidney beans, rinsed and drained
• 1 (14 ounce) can diced tomatoes
• 1 cup cooked quinoa (optional)
• 1 bunch flat-leaf parsley leaves and thinner stems, chopped
• 1 bunch cilantro leaves and thinner stems, chopped
• 1 lemon, or to taste, juiced

1. Stir beef stock and lentils together in a large pot; bring to a boil, reduce heat to low, and keep at a simmer while preparing onion.
2. Heat olive oil in a skillet over medium heat. Cook and stir onion, cinnamon stick, ginger, turmeric, cumin, and black pepper in the hot oil until the onion is translucent, about 5 minutes; add to stock mixture.
3. Pour garbanzo beans, kidney beans, tomatoes, and quinoa into the stock mixture; stir and bring mixture to a boil. Stir parsley and cilantro into the stock mixture; reduce heat to low and cook mixture at a simmer until the lentils are tender, about 45 minutes. Drizzle lemon juice over the soup before serving.

beef stock, lentils, olive oil, onion, cinnamon, fresh ginger root, ground turmeric, ground cumin, ground black pepper, garbanzo beans, red kidney beans, tomatoes, quinoa, flatleaf parsley, cilantro, lemon

Taken from www.allrecipes.com/recipe/238523/moroccan-harira-bean-soup/ (may not work)