Harira Soup

Harira Soup

from theplantbasedschool.com
Main Course
55 min
431 kcal / serving

Harira soup is a one-pot high-protein Moroccan recipe of lentils, chickpeas, and a rich and flavorful broth with warm spices and herbs.Don't worry about the long ingredient list! Louise and I will walk you through which ingredients are optional and offer easy substitutions in the notes below, making the recipe simple and flexible.

Ingredients

  • 2 tablespoonsolive oil (extra virgin)
  • 1 largeonion
  • 1stalk celery
  • 2 clovesgarlic
  • 2 tablespoonstomato paste
  • 2 teaspoonsground ginger (optional)
  • 2 teaspoonsturmeric
  • 1 teaspooncumin
  • ¼ teaspoonred pepper flakes
  • 1 pinchsaffron (optional)
  • ¼ teaspooncinnamon (optional)
  • 6 cupsvegetable broth (+ 1 more cup if you add pasta)
  • 1 cancrushed tomatoes
  • ½ cupdried green lentils
  • 1 canchickpeas
  • 1 teaspoonsalt
  • ⅛ teaspoonblack pepper
  • ¼ cupparsley
  • ¼ cupcilantro (optional)
  • ¼ cupcelery leaves (optional)
  • ¼ cupflour (optional)
  • 5 ouncesangel hair pasta (optional)

Directions

  1. 1

    Heat 2 tablespoons olive oil in a large pot. Add 1 large onion, 1 stalk celery (both chopped) and sauté for 4 minutes until soft.Add 2 cloves garlic (grated), 2 tablespoons tomato paste, 2 teaspoons ground ginger, 2 teaspoons turmeric, 1 teaspoon cumin, ¼ teaspoon red pepper flakes, 1 pinch saffron (optional), and ¼ teaspoon cinnamon (optional).Cook for 1 more minute or until fragrant. Add a splash of water if the pot dries.

  2. 2

    Stir in 6 cups vegetable broth, 1 can (15 oz) crushed tomatoes, ½ cup dried green lentils (rinsed), 1 can (15 oz) chickpeas (drained).Season with 1 teaspoon salt and ⅛ teaspoon black pepper.Simmer 40 minutes or until the lentils are cooked. Stir occasionally.

  3. 3

    Stir in ¼ cup parsley, ¼ cup cilantro, ¼ cup celery leaves, all chopped.Optional step: whisk ¼ cup flour in 1 cup of water and add it to the soup to make velvety and creamy.Optional step: break 5 ounces angel hair pasta with your hands and add it in with 1 more cup of vegetable broth.

  4. 4

    Finish cooking, stirring often, until the pasta is al dente.Serve harira as a main course with a dollop of Greek yogurt, fresh herbs or a drizzle of skhug, squeezed lemon, quick pickled red onions or preserved lemons.