Harira is our favorite Moroccan soup, but we rarely have the hours it takes to simmer the lamb that's traditionally a part of it. With some trepidation, we developed this vegetarian version—and it knocked our socks off. Top each serving with a squeeze of lemon juice and a sprinkling of chopped dates for a real Moroccan feel.

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 2 ribs celery, chopped
• 1/2 teaspoon ground ginger
• 1/4 teaspoon turmeric
• 1/8 teaspoon ground cinnamon
• 1 3/4 teaspoons salt
• 1/4 teaspoon fresh-ground black pepper
• 1 cup lentils
• 6 1/2 cups water
• 1 3/4 cups canned crushed tomatoes in thick puree (one 15-ounce can)
• 1 2/3 cups drained and rinsed canned chickpeas (one 15-ounce can)
• 1/3 cup chopped cilantro or parsley

Directions

1. In a large pot, melt the butter over moderately low heat. Add the onion and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the ginger, turmeric, cinnamon, salt, pepper, and lentils.
2. Add the water and tomatoes to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the lentils are tender, 25 to 30 minutes. Add the chickpeas and simmer 5 minutes longer. Stir in the cilantro or parsley.