Moroccan-style Harira Soup
Harira is traditionally served during Ramadan and features lentils, chickpeas, cumin and other spices in a thick almost stew-like broth. While some make it with lamb or other meat, this version is vegetarian and was lightly adapted from The Mediterranean Dish.
Servings: 6
Ingredients
- 3 Tbsp. olive oil
- 2 celery stalks chopped
- 1 large onion chopped
- 1 carrot peeled and chopped
- 4 cloves garlic minced
- 1-1/2 tsp. black pepper
- 1-1/2 tsp. turmeric
- 1 tsp. cumin
- 1/2 tsp. ground ginger
- 1/2 tsp. cinnamon
- 1/4 tsp. cayenne pepper (or more to taste)
- 2 14-ounce cans crushed tomatoes
- 3 Tbsp. tomato paste
- 1 cup fresh cilantro chopped
- 1 cup green or brown lentils rinsed
- 1 cup red lentils rinsed
- 1 14-ounce can chickpeas drained
- 7 cups vegetable broth (can also use chicken broth)
- 1 Tbsp. chopped parsley (optional garnish)
- 1 tsp. Kosher salt (or more to taste)
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add the onions, celery, carrots and kosher salt. Cook for five minutes, or until vegetables have softened.
- Add the garlic and dry spices. Cook for 1-2 minutes, stirring regularly.
- Add the crushed tomatoes, tomato paste, chopped cilantro, lentils and chickpeas. Cook for five minutes, stirring regularly. Add additional kosher salt to taste, if desired.
- Add the broth and increase the heat, bringing the soup to a boil. Boil for five minutes. Turn the heat to low, then cover and simmer until the lentils and chickpeas are tender. Check regularly and add more stock (or water) if it becomes too thick.
- Serve.