More Soup

With cold weather encroaching and busy schedules changing our food preparation times, our family will be eating lots more soup! Tonight I made a delicious variation on the traditional Moroccan Harnina soup.

In Columbus, we are supporting local farmers and raising awareness of the importance of eating healthy, locally produced foods this week. Try to use as many local ingredients as possible when creating this dish.

Typically, this soup is prepared with lamb stew meat, but Giant Eagle was out of lamb during our weekly shop, so we substituted beef stew meat and it was still quite yummy. For a vegetarian version, you could omit the meat altogether or substitute chunks of tofu.

Ingredients:
EVOO
1 onion, diced
1 1/2 pounds beef or lamb stew meat
3 tomatoes, chopped in large pieces
1/2 bunch of cilantro, chopped
1/2 bunch of Italian parsley, chopped
1 turnip, chopped (this was not in the original recipe, but I had it, so I threw it in!)
1/2 tsp. turmeric (heaping)
1/2 tsp. cinnamon (heaping)
1/2 tsp. cumin (heaping)
2 1/2 cups vegetable stock
1 can chick peas, drained
1/2 cup lentils
4 shallots, sliced

Directions: Coat the bottom of a heavy stock pot with EVOO and heat. Saute the onions and meat for 5 minutes at medium-high heat. Add the tomatoes and turnip and salt and pepper to taste. Stir occasionally for another 2-3 minutes. Add the stock, herbs and spices. Bring to a boil. Add the chick peas and lentils, turn the heat down to very low and simmer for 1 1/2 hours. Add the shallots about 30 minutes before serving. Stir occasionally while simmering. Add more stock as desired to thin out soup as needed.

We served this soup with a green salad and naan bread. Delicious and nutritious!

Today's workout:
75 min. Fartlek run (7.54 mi)
45 min. yoga