Harira with Roast Vegetables

Peel and halve the onion. Place on sheet pan and roast at 425 degrees F until golden brown; approximately 15 minutes. Chop onion finely.

Heat olive oil in a 4-quart pan and sauté the celery until softened. Add the roast onion, garlic, and spices. Cook for a few minutes until the spices are fragrant. Add the vegetable stock and bring to a boil.

Add the garbanzo beans, lentils, tomatoes, and cook approximately 45 minutes or until the garbanzo beans are nearly tender. Skim during the cooking process and stir occasionally.

At this point, soup is ready for final seasoning. Taste for salt and pepper and add 1/2 cup freshly chopped cilantro.