Harira (moroccan Lentil Soup)
Harira is a traditional Moroccan lentil soup that is hearty, flavorful, and perfect for a comforting meal. This recipe is a staple during Ramadan and is often enjoyed with dates and sweet pastries to break the fast.
Ingredients
- 1 cup dried lentils
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 1/4 cup lemon juice
- 1 tsp ground cumin
- 1/2 tsp ground ginger
- 1/2 tsp ground turmeric
- 1/4 tsp ground cinnamon
- Salt and pepper to taste
- 2 tbsp olive oil
- 1/4 cup flour
- 1/4 cup water
- 1/4 cup chickpeas (optional, for garnish)
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.
- Stir in the cumin, ginger, turmeric, and cinnamon. Cook for another 2 minutes.
- Add the lentils, diced tomatoes, and vegetable broth. Bring the soup to a boil, then reduce the heat and let it simmer for 45 minutes, or until the lentils are tender.
- In a small bowl, mix the flour and water to make a smooth paste. Stir the paste into the soup to thicken it.
- Add the chopped cilantro, parsley, and lemon juice. Season with salt and pepper to taste.
- If using, garnish each serving with a spoonful of chickpeas.
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
- Carbohydrates
- 45g
- Protein
- 15g
- Fat
- 3g
Supplies
Large pot Cutting board Knife Measuring cups and spoons Wooden spoon Small bowl
Tools
Ladle Soup bowls Serving spoon
Serving suggestions
Serve the harira with warm pita bread or crusty baguette for a complete meal.
Tips & tricks
For a heartier version, you can add cooked lamb or beef to the soup.
Cost
$10