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Tuesday 08 September 2026 13:40:18 GMT

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jhaggukhatri883 :

घर ढले गुम्बा ढले चर्च ढले तर मन्दिर ढलेन हर हर महादेव

2026-09-10 14:48:57

22

Laxmi Ghimire :

bau vetinnu vo?

2026-09-10 15:02:33

1

Mr.Shrestha[Rabin🇳🇵🇪🇺] :

O my god😥

2026-09-09 17:06:56

1

Jagdish Bist :

खै सरकार

2026-09-09 17:50:00

2

Nirmala Tamang :

😁😁😁😂😂😂😂

2026-09-10 15:42:50

1

Saayaa S Thakuri 🖤 :

helicopter bolako vay huni ni teti bela sammam

2026-09-10 16:19:47

0

SO_NJIL• :

Raju mistrile banako ghr 😁

2026-09-10 16:28:34

0

Ariyana781🌿🌸 :

o my god 😢 🥹 😳 😳

2026-09-10 17:03:11

0

siru :

😭😭😭😭😭😭

2026-09-10 15:43:28

0

janisha :

😭😭😭

2026-09-10 15:46:38

0

rUpA_kHeTi pRa_DeEp :

2026-09-09 14:42:23

0

Mt_EVEREST :

🙏🙏

2026-09-10 15:14:24

0

alxe :

kahko yasto

2026-09-10 14:57:42

0

Tul Bahadur Bache :

yasta ni judo rahechha.

2026-09-10 16:23:11

0

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Moroccan Lentil Soup (Harira Soup) Harira is a classic Moroccan lentil and chickpea soup with fresh herbs and loads of warm spices. This vegetarian soup is even better the next day, so it is the perfect make-ahead soup recipe to feed a crowd. Serve this lentil soup with lemon slices and warm pita bread! ▢Extra virgin olive oil ▢1 large yellow onion finely chopped ▢2 celery stalks chopped ▢1 carrot peeled and chopped ▢Kosher salt ▢4 garlic cloves minced ▢1 ½ teaspoons black pepper ▢1 1/2 teaspoon turmeric ▢1 teaspoon cumin ▢½ teaspoon ground ginger ▢½ teaspoon ground cinnamon ▢½ teaspoon cayenne ▢2 14- ounce cans crushed tomatoes ▢3 tablespoons tomato paste ▢1 cup packed chopped fresh cilantro ▢1 cup green lentils, rinsed ▢1 cup red lentils, rinsed ▢1 14- ounce can chickpeas ▢7 cups vegetable or chicken stock, preferably low-sodium ▢¼ cup long grain rice, rinsed or ¼ cup broken vermicelli ▢Lemon wedges, for serving 1. In a large Dutch Oven, heat 4 tbsp extra virgin olive oil over medium heat until shimmering. Add the onions, celery, and carrots. Season with kosher salt. Cook for 5 minutes, stirring regularly until softened. 2. Add the garlic and spices and cook for a couple of 1 to 2 minutes, stirring regularly. 3. Add the crushed tomatoes, tomato paste, cilantro, lentils (both green and red), and chickpeas. Add a dash more kosher salt and cook for 5 minutes, stirring. 4. Add the broth and raise the heat. Bring to a boil for 5 minutes, then turn the heat to low. Cover and let simmer for 45 minutes or until the legumes are fully cooked and very tender (check occasionally and plan to add more stock or water. The soup will be thick, but it should not be too thick that you cannot pour it. Make sure to adjust the salt as you add more liquid.) 5. Stir in the rice and cook for another 15 or until the rice is fully cooked. 6. Serve with lemon wedges Allow the soup to cool off before storing. Pour leftovers in tight-lid containers and store in the fridge for 3 to 4 days. Remember, this lentil and chickpea soup will thicken as it sits in the fridge; it is the nature of legumes. You can add a little bit of water to loosen the soup as you warm it through. Warm over medium heat, stirring regularly. #lentilsoup #lentils #souprecipe #moroccanfood #harira

Moroccan Lentil Soup (Harira Soup) Harira is a classic Moroccan lentil and chickpea soup with fresh herbs and loads of warm spices. This vegetarian soup is even better the next day, so it is the perfect make-ahead soup recipe to feed a crowd. Serve this lentil soup with lemon slices and warm pita bread! ▢Extra virgin olive oil ▢1 large yellow onion finely chopped ▢2 celery stalks chopped ▢1 carrot peeled and chopped ▢Kosher salt ▢4 garlic cloves minced ▢1 ½ teaspoons black pepper ▢1 1/2 teaspoon turmeric ▢1 teaspoon cumin ▢½ teaspoon ground ginger ▢½ teaspoon ground cinnamon ▢½ teaspoon cayenne ▢2 14- ounce cans crushed tomatoes ▢3 tablespoons tomato paste ▢1 cup packed chopped fresh cilantro ▢1 cup green lentils, rinsed ▢1 cup red lentils, rinsed ▢1 14- ounce can chickpeas ▢7 cups vegetable or chicken stock, preferably low-sodium ▢¼ cup long grain rice, rinsed or ¼ cup broken vermicelli ▢Lemon wedges, for serving 1. In a large Dutch Oven, heat 4 tbsp extra virgin olive oil over medium heat until shimmering. Add the onions, celery, and carrots. Season with kosher salt. Cook for 5 minutes, stirring regularly until softened. 2. Add the garlic and spices and cook for a couple of 1 to 2 minutes, stirring regularly. 3. Add the crushed tomatoes, tomato paste, cilantro, lentils (both green and red), and chickpeas. Add a dash more kosher salt and cook for 5 minutes, stirring. 4. Add the broth and raise the heat. Bring to a boil for 5 minutes, then turn the heat to low. Cover and let simmer for 45 minutes or until the legumes are fully cooked and very tender (check occasionally and plan to add more stock or water. The soup will be thick, but it should not be too thick that you cannot pour it. Make sure to adjust the salt as you add more liquid.) 5. Stir in the rice and cook for another 15 or until the rice is fully cooked. 6. Serve with lemon wedges Allow the soup to cool off before storing. Pour leftovers in tight-lid containers and store in the fridge for 3 to 4 days. Remember, this lentil and chickpea soup will thicken as it sits in the fridge; it is the nature of legumes. You can add a little bit of water to loosen the soup as you warm it through. Warm over medium heat, stirring regularly. #lentilsoup #lentils #souprecipe #moroccanfood #harira

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#الخوبه

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