Moroccan
⭐ Highly Rated
25 minmedium
MoroccanDinner
Recipe Story
origins & traditionsThis authentic Harira is a beloved soup that brings together tender lentils, chickpeas, and aromatic vegetables in a tomato-based broth enriched with traditional spices. The combination of cumin, coriander, turmeric, and ginger creates layers of warmth and depth, while fresh cilantro and parsley add brightness. Each spoonful offers comfort and nourishment, making it an ideal dish for family gatherings or quiet evenings. The soup develops even more flavor as it sits, and the addition of lemon juice just before serving brightens all the elements beautifully. This recipe showcases the essence of North African cooking with its balance of protein, vegetables, and spices in one satisfying bowl.
Instructions
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Heat olive oil in a large stockpot over medium heat. Add diced onions and cook for 5 minutes until softened, stirring occasionally. Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add diced celery and carrots to the pot. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
Stir in tomato paste, cumin, coriander, turmeric, black pepper, and cayenne. Cook for 2 minutes to bloom the spices, stirring constantly to prevent burning.
Add diced tomatoes, rinsed lentils, and drained chickpeas to the pot. Pour in 8 cups of water and add bay leaves. Bring to a boil over high heat.
Once boiling, reduce heat to low and cover. Simmer for 40 minutes, stirring occasionally, until lentils are tender and soup has thickened.
Remove bay leaves. Stir in chopped cilantro and parsley. Taste and adjust seasoning with salt and black pepper as needed.
Ladle soup into bowls. Squeeze fresh lemon juice over each serving. Serve hot with crusty bread on the side.
Harira Soup with Lentils and Chickpeas
4.6 (73)
A hearty traditional soup with lentils, chickpeas, fresh herbs, and warm spices. This nourishing one-pot meal combines rich flavors with wholesome ingredients for a satisfying dish perfect for any occasion.
medium
1h 10m
6 servings
Ingredients
0 of 20 checked
Base
- 3 tablespoons olive-oil
- 1 pieces onions, diced
- 4 cloves garlic, minced
- 2 teaspoons ginger, grated
Vegetables
- 2 stalks celery, diced
- 2 pieces carrots, diced
- 3 pieces tomatoes, diced
- 2 tablespoons tomato-paste
Legumes
- 1 cups lentils, rinsed
- 1 1/2 cups chickpeas, cooked and drained
Spices
- 2 teaspoons cumin
- 1 1/2 teaspoons coriander
- 1 teaspoons turmeric
- 1/2 teaspoons cayenne
- 1/2 teaspoons black-pepper
- 1 1/2 teaspoons salt
Aromatics
- 2 pieces bay-leaves
Fresh Herbs
- 4 tablespoons cilantro, chopped
- 4 tablespoons parsley, chopped
Finishing
- 1 pieces lemon, juiced
Chef Tips
expert advice•For a richer flavor, add a cinnamon stick during simmering and remove before serving.
•If the soup becomes too thick, add more water to reach desired consistency.
•Some cooks like to blend a portion of the soup for a creamier texture while leaving some whole for texture contrast.
•This soup freezes exceptionally well for up to 3 months.
•For a heartier version, add cooked rice during the last 10 minutes of cooking.
•Fresh herbs are essential for authentic flavor, so avoid dried substitutes if possible.
•The soup tastes even better the next day as flavors meld together.
