Take 3 tomatoes and give 2 slits in one side the tomatoes and then blanched in boiling water for 3-4 minutes.
Clean and soak lentils in water for about an hour.
Remove the blanched tomatoes to a dish and then remove the skin of the tomatoes. Because of the slits it will be easy to peel the skin.
Chop the blanched and peeled tomatoes.
Heat 2 tablespoons of olive oil to a heavy bottomed saucepan and saute chopped onion for 2-3 minutes.
When the onion changes colour to pink, add in 1/2 teaspoon garlic paste and saute for one more minute. Then add in the soaked and drained lentils.
Stir for a couple of minutes in medium heat and then add in spices like black pepper powder, cumin-coriander powder, dry ginger powder and salt.
Stir and fry for a minute, then add in 3 cups of hot water. Cover and cook in medium heat until lentils cook completely.
Chop coriander stems and leaves thinly.
When lentils cook completely, add in the chopped tomatoes and chopped coriander stems.
Cover and cook again for 5 minutes and then add in boiled chick peas and boiled kidney beans.
Also add in tomato paste and a pinch of saffron colour for a nice colour.
Mix everything well, check the consistency and seasoning of the soup. Add hot water if you think the consistency should be thin.
Take 2 teaspoons of all-purpose flour with 2 tablespoons of hot water and mix well.
Add in this mixture to the soup and stir well. This will help to make the soup a nice consistency.
Squeeze 1/2 of a lemon.
Cook for 2 more minutes, sprinkle chopped coriander leaves and remove from heat. Delicious and healthy Harrira soup is ready to serve.
Transfer to individual serving bowls and serve hot.
Enjoy!
