Harira

1. 1

   Rinse and pick over fava beans, then soak overnight in water to cover. To quick-soak: Place beans in large soup pot and add 10 cups hot water and 1 bay leaf. Bring water to a rolling boil for 3 minutes. Turn off heat and soak beans for 1 1/2 to 2 hours. The older the beans, the longer they will take to cook. Squeeze each fava bean between your thumb and forefinger to remove skin. Set beans aside.

2. 2

   Soak lentils for 1 hour in cold water and drain.

3. 3

   In large soup pot over medium-high heat, heat oil and fry onions and meat, stirring occasionally, until onions are soft, 4 to 5 minutes. Add saffron, turmeric, ginger and 8 cups water. Cover and bring to rolling boil. Reduce heat to medium-low, add fava beans and cook, covered, until beans are tender, 1 to 1 1/2 hours depending on age of beans.

4. 4

   Coarsely chop together tomatoes, parsley and cilantro sprigs. Add tomato mixture, lentils, pepper, cinnamon and salt to taste. Cover and cook until lentils are tender, 20 to 25 minutes.

5. 5

   Meanwhile, bring a pot of water to boil for pasta. Add pasta and cook until soft, 5 to 6 minutes. Drain and stir into soup. Taste and add salt to taste and adjust pepper.

6. 6

   When soup is heated through, ladle harira into individual soup bowls. Top with chopped cilantro and serve immediately with lemon wedges.

No additional tips available.