Harira soup with Vegan Meatballs, saffron and aromatic herbs

Name: Harira soup with Vegan Meatballs, saffron and aromatic herbs
Ingredients: 4 Onions; 100 ml Olive oil; 8 Celery stalks; 1 Cinnamon; 2 Garlic cloves; 1 ground ginger powder; 1 Turmeric; 0.5 Ground nutmeg; 400 g yellow lentils; 20 saffron threads; 60 ml CHEF® Liquid Concentrate Mushroom; 1 l Buitoni® Tomato Coulis; 600 g cooked chickpeas; 2 Lemons; 5 Moroccan flatbreads; 800 g Garden Gourmet® Vegan Balls; 150 g sweet dates; 50 g Coriander

Delicious vegetarian harira soup with vegan balls, saffron, and aromatic herbs.This Moroccan recipe is for 10 people.

Ingredients

4Onions

100mlOlive oil

8Celery stalks

1Cinnamon

2Garlic cloves

1ground ginger powder

1Turmeric

0.5Ground nutmeg

400gyellow lentils

20saffron threads

60mlCHEF® Liquid Concentrate Mushroom

1lBuitoni® Tomato Coulis

600gcooked chickpeas

2Lemons

5Moroccan flatbreads

800gGarden Gourmet® Vegan Balls

150gsweet dates

50gCoriander

Preparation

Peel and finely chop the onions, celery, and garlic.
Sauté the onions and celery over high heat in olive oil. Add herbs and saffron.
Add the tomato coulis, Liquid Concentrate Mushroom, and the lentils.
Keep stirring and cook the lentils for about 20 minutes.
Add chickpeas and the vegan balls and cook for another 10 minutes. Season with lemon zest and juice, salt, and pepper.
Serve with flatbread, sweet dates, and sprinkle with coarsely chopped coriander.