Harira Soup

cooking.nytimes.com

Sir Backs

2 tablespoons extra-virgin olive oil or butter

1 large onion, finely diced, about 2 cups

4 garlic cloves, minced

1 tablespoon dried ginger

1½ teaspoons black pepper

2 teaspoons turmeric

1 teaspoon toasted and ground cumin

¼ teaspoon cayenne

½ teaspoon crumbled saffron

1 (3-inch) piece cinnamon stick or ¼ teaspoon ground cinnamon

4 cups diced ripe tomato, fresh or canned

2 tablespoons chopped celery leaves

2 tablespoons chopped cilantro

Salt

1 cup brown lentils, rinsed

1 cup red lentils, rinsed

1 cup peeled dried fava beans (or substitute 1 cup dried chickpeas, soaked overnight)

¼ pound angel hair pasta or vermicelli, broken into 1-inch pieces

Lemon wedges, for serving

Directions at cooking.nytimes.com

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