Moroccan Harira (Bean Soup) Recipe

Stir beef stock and lentils together in a large pot; bring to a boil reduce heat to low and keep at a simmer while preparing onion.

Heat olive oil in a skillet over medium heat. Cook and stir onion cinnamon stick ginger turmeric cumin and black pepper in the hot oil until the onion is translucent about 5 minutes; add to stock mixture.

Pour garbanzo beans kidney beans tomatoes and quinoa into the stock mixture; stir and bring mixture to a boil. Stir parsley and cilantro into the stock mixture; reduce heat to low and cook mixture at a simmer until the lentils are tender about 45 minutes. Drizzle lemon juice over the soup before serving.