Harira Soup Recipe

This soup (adapted from Allrecipes.com) is hearty without being heavy. As I enter my third trimester, I am desperately seeking foods rich in iron, folate and protein - ta da! And I get the added bonus of lots of fibre!

PREP TIME 15 Min COOK TIME 2 Hrs

INGREDIENTS
* 1 package ground lamb or turkey
* 1 tsp ground turmeric
* 1 1/2 tsps ground black pepper
* 1 tsp ground cinnamon
* 1/4 tsp ground ginger
* 1 pinch ground cayenne pepper
* 2 tablespoons butter
* 1 red onion, chopped
* 1/2 cup chopped fresh cilantro
* 1 (796ml) can diced tomatoes
* 7 cups water
* 1 (540ml) can lentils, drained
* 1 (540ml) can garbanzo beans, drained
* 4 handfuls dried whole grain pasta

DIRECTIONS
1. Place the meat, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 10 minutes.
2. Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 1.5 hours.
3. About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente).