Moroccan Harira Soup

Heat Olive Oil (2 Tbsp) in a large soup pot and add the Onion (1) and Salt (to taste) and cook for a few minutes, until translucent.

Then Celery (3 stalks) and cook for a few more minutes.

Add the Green Chili Pepper (1) , Garlic (2 cloves) , half the Fresh Cilantro (4 Tbsp) , and Fresh Parsley (4 Tbsp) . Cook for 2 minutes.

Add in Ground Black Pepper (1 tsp) , Simply Organic Cinnamon, Ground (1 tsp) , Ground Cumin (1 tsp) , Ground Allspice (1/2 tsp) , Ground Ginger (1 tsp) , Ground Coriander (1/2 tsp) and Smoked Paprika (1 tsp) .

Once it comes together, add the Tomatoes (3) and cook until softened.

Now add Stewed Tomatoes (1 can) , Vegetable Stock (4 cups) , Water (4 cups) , and Brown Lentils (1/3 cup) . Bring to a boil, then cover and reduce heat to medium-low. Let it simmer for about 10-15 minutes, or until the lentils are cooked.

Thicken the soup by adding Tomato Paste (2 Tbsp) , GOYA® Chick Peas (1/2 cup) , Orzo Pasta (1/3 cup) , and All-Purpose Flour (4 Tbsp) . Pour it in slowly as you stir the pot.

When the orzo is cooked through, temper the Eggland's Best Classic Eggs (2) in separate bowl by ladling about 1/4 cup of the broth into the bowl of whisked egg, continuing to whisk to slowly bringing it to temperature, then add the egg to the pot.