Moroccan Harira (Bean Soup)

Ingredients

• cup sbeef stock
• cup dry lentils
• tablespoon olive oil, or to taste
• onion, chopped
• cinnamon stick
• teaspoon minced fresh ginger root
• teaspoon ground turmeric
• teaspoon ground cumin
• teaspoon ground black pepper
• (15 ounce) can garbanzo beans, drained
• (15 ounce) can red kidney beans, rinsed and drained
• (14 ounce) can diced tomatoes
• cup cooked quinoa (Optional)
• bunch flat-leaf parsley leaves and thinner stems, chopped
• bunch cilantro leaves and thinner stems, chopped
• lemon, or to taste, juiced

Instructions

1. Stir together beef stock and lentils in a large pot. Bring to a boil, reduce heat to low, and keep at a simmer while preparing onion.
2. Heat olive oil in a large skillet over medium heat. Cook and stir onion, cinnamon stick, ginger, turmeric, cumin, and black pepper in hot oil until onion is translucent, about 5 minutes; add to stock mixture.
3. Pour garbanzo beans, kidney beans, tomatoes, and quinoa into stock mixture; stir and bring to a boil. Stir in parsley and cilantro; reduce heat to low and cook at a simmer until lentils are tender, about 45 minutes.
4. Drizzle lemon juice over soup to serve.