Harira Soup

Harira is Morocco’s beloved comfort soup, its name often linked to the silky feel of a well-simmered broth. This version blooms warm spices like cinnamon, cumin, and ginger in a tomato-rich base with aromatic vegetables.

Serves 6

Estimate for one serving

• 285 cal
• 11.5g protein
• 46g carbs
• 7g fat
• 12g fiber

Every recipe here is free to read.

Ingredients

• 3 tbsp olive oil
• 1 large, finely chopped yellow onion
• 2, finely chopped celery stalks
• 2 medium, finely chopped carrots
• 4, minced garlic cloves
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 2 tsp ground cumin
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• 28 oz can crushed tomatoes
• 15 oz can, drained and rinsed cooked chickpeas
• 3/4 cup, rinsed green lentils
• 1/4 cup, rinsed long-grain white rice
• 1/2 cup, chopped fresh cilantro
• 1/2 cup, chopped fresh parsley
• 2 tbsp lemon juice
• 6 cups vegetable broth
• 1 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1Heat olive oil in a large Dutch oven or soup pot over medium heat.
2. 2Add chopped onion, celery, and carrots; sauté for 6-7 minutes until softened.
3. 3Stir in minced garlic, ginger, turmeric, cinnamon, cumin, paprika, and cayenne; cook for 1 minute until fragrant.
4. 4Pour in the crushed tomatoes with their juice and stir well to combine with the spices.
5. 5Add the vegetable broth, drained chickpeas, rinsed lentils, and rinsed rice.
6. 6Season with salt and black pepper; bring the mixture to a boil over high heat.
7. 7Reduce heat to low, cover partially, and simmer for 35-40 minutes, stirring occasionally, until lentils and rice are tender.
8. 8Stir in the chopped cilantro, parsley, and lemon juice.
9. 9Simmer uncovered for an additional 5 minutes to meld flavors.
10. 10Taste and adjust seasoning if needed.
11. 11Serve hot, optionally with extra lemon wedges or a side of flatbread.