Moroccan Egg Drop Harira

seriouseats.com

LisaM145

1 ½ tablespoons (22ml) extra-virgin olive oil

1 tablespoon (14g) ghee or unsalted butter

1 medium yellow onion (8 ounces; 227g), finely chopped (1 ¼ cups)

1 cup finely chopped celery (5 ounces; 140g; from 3 large ribs)

1 ½ cups (355ml) tomato passata (strained tomatoes), from one 24-ounce jar

¼ packed cup (20g) finely chopped flat-leaf parsley leaves and tender stems

2 teaspoons ground ginger

1 ½ teaspoons Diamond Crystal kosher salt, plus more to taste; for table salt use half as much by volume

1 teaspoon ground turmeric

½ teaspoon freshly ground black pepper

¼ teaspoon ground cinnamon

⅛ teaspoon saffron threads (about 20 threads)

5 cups lightly salted homemade vegetable stock or store-bought low-sodium vegetable broth

⅓ cup dried green lentils (2.3 ounces; 66g)

¼ cup uncooked white long-grain rice (⅛ ounces; 50g), such as basmati

½ cup canned chickpeas (2.8 ounces; 79g), rinsed and drained

1 tablespoon (8g) cornstarch

1 large egg, lightly beaten

2 tablespoons (30ml) finely chopped fresh cilantro leaves and tender stems

Cilantro leaves, for serving

Lemon wedges, for serving

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