Harira (berber Lentil Soup)
Harira is a traditional Berber lentil soup that is popular in North African cuisine, particularly in Morocco. It is a hearty and flavorful soup that is often enjoyed during Ramadan to break the fast. This recipe provides a delicious and nutritious way to enjoy the flavors of Berber cuisine.
Ingredients
- 1 cup dried lentils
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- Salt to taste
- 2 tablespoons olive oil
- 1/4 cup lemon juice
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
- Add the minced garlic, turmeric, cinnamon, ginger, and black pepper. Cook for an additional 2 minutes, stirring frequently.
- Rinse the dried lentils and add them to the pot. Stir to combine with the vegetables and spices.
- Pour in the vegetable broth and diced tomatoes. Bring the soup to a boil, then reduce the heat and let it simmer for 45 minutes, or until the lentils are tender.
- Stir in the chopped cilantro, parsley, and lemon juice. Season with salt to taste.
- Serve the harira hot, garnished with additional fresh herbs if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 15g
- Carbohydrates
- 40g
- Fat
- 3g
Supplies
Large pot Chopping board Knife Measuring cups and spoons Stirring spoon
Tools
Stovetop
Serving suggestions
Serve the harira with warm crusty bread or alongside a fresh salad for a complete meal.
Tips & tricks
For a heartier version, you can add cooked chickpeas or diced potatoes to the soup.
Cost
$10