A rich and aromatic Moroccan soup packed with lentils, chickpeas, and warming spices in a tomato-based broth. This traditional comfort soup delivers complex flavors from cinnamon, ginger, and fresh herbs that will transport you to the markets of Marrakech.
Recipe Details
Ingredients
- 3 tbsp extra virgin olive oil
- 1 large yellow onion, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 200g red lentils, rinsed
- 400g canned chickpeas, drained and rinsed
- 400g canned crushed tomatoes
- 1.2L vegetable broth
- 2 tbsp tomato paste
- 1 bay leaf
- to taste salt
- to taste freshly ground black pepper
- 60g fresh cilantro, chopped
- 30g fresh parsley, chopped
- 2 tbsp fresh lemon juice
- 2 tbsp all-purpose flour
- 60ml cold water
Instructions
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Heat 3 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 large yellow onion and 2 stalks celery, cooking for 5-6 minutes until softened.
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Add 4 cloves garlic, 1 tbsp fresh ginger, 1 tsp ground cinnamon, 1 tsp ground turmeric, 1 tsp ground cumin, and 1 tsp sweet paprika. Cook for 1 minute until fragrant.
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Stir in 2 tbsp tomato paste and cook for 1 minute. Add 400g canned crushed tomatoes, 200g red lentils, 400g canned chickpeas, 1.2L vegetable broth, and 1 bay leaf.
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Bring to a boil, then reduce heat and simmer partially covered for 25-30 minutes until lentils are tender and breaking down.
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Mix 2 tbsp all-purpose flour with 60ml cold water to create a smooth slurry. Stir into soup to thicken slightly and simmer 5 more minutes.
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Remove 1 bay leaf. Season with to taste salt and to taste freshly ground black pepper to taste.
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Stir in 60g fresh cilantro, 30g fresh parsley, and 2 tbsp fresh lemon juice. Cook for 2 more minutes.
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Taste and adjust seasonings. Serve hot with crusty bread or warm pita.
Tips
Spice Blooming: Cooking the spices with the aromatics for a full minute releases their essential oils and deepens the flavor. Don't skip this step.
Lentil Choice: Red lentils break down as they cook, naturally thickening the soup. If you prefer more texture, substitute half with green or brown lentils.
Thickening Method: The flour slurry is traditional for harira. Whisk thoroughly to prevent lumps, or strain the mixture if needed.
Make-Ahead: This soup improves in flavor overnight. Store refrigerated for up to 4 days or freeze for 3 months. Add fresh herbs after reheating.
Protein Addition: For a heartier version, add diced lamb or chicken with the vegetables, browning first before adding liquids. Traditionally eaten during Ramadan for breaking fasts.