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Moroccan Lentil and Chickpea Harira Soup Recipe

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3.8 from 10 reviews

Harira is a traditional Moroccan lentil and chickpea soup rich with fresh herbs and a blend of warm spices. This hearty vegetarian dish is perfect as a comforting dinner and makes an excellent make-ahead meal, with flavors deepening the next day. Typically served with lemon wedges and warm pita bread, Harira offers a nutritious and flavorful experience perfect for feeding a crowd.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Moroccan
  • Diet: Vegetarian

Ingredients

Vegetables and Herbs

  • 1 large yellow onion, finely chopped
  • 2 celery stalks, chopped
  • 1 carrot, peeled and chopped
  • 4 garlic cloves, minced
  • 1 cup packed chopped fresh cilantro

Spices

  • Kosher salt, to taste
  • 1 ½ teaspoons black pepper
  • 1 ½ teaspoons turmeric
  • 1 teaspoon cumin
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ½ teaspoon cayenne

Legumes and Grains

  • 1 cup green lentils, rinsed
  • 1 cup red lentils, rinsed
  • 1 14-ounce can chickpeas, drained and rinsed
  • ¼ cup long grain rice, rinsed (or ¼ cup broken vermicelli)

Tomato & Liquid Ingredients

  • 2 14-ounce cans crushed tomatoes
  • 3 tablespoons tomato paste
  • 7 cups vegetable or chicken stock, preferably low-sodium

Others

  • 4 tablespoons extra virgin olive oil
  • Lemon wedges, for serving

Instructions

  1. Sauté the Vegetables: In a large Dutch oven, heat 4 tablespoons of extra virgin olive oil over medium heat until shimmering. Add the finely chopped onions, celery, and carrots. Season with kosher salt and cook for about 5 minutes, stirring regularly until the vegetables soften.
  2. Add Spices and Garlic: Stir in the minced garlic and all spices: black pepper, turmeric, cumin, ground ginger, cinnamon, and cayenne. Cook for 1 to 2 minutes, stirring frequently to release the aromas of the spices.
  3. Incorporate Tomatoes, Herbs, and Legumes: Add the crushed tomatoes, tomato paste, fresh cilantro, green and red lentils, and chickpeas. Add a dash more kosher salt and cook for 5 minutes, stirring occasionally to blend flavors.
  4. Add Broth and Simmer: Pour in the stock and increase heat to bring the soup to a boil. Boil for 5 minutes, then reduce heat to low, cover, and let simmer for 45 minutes or until the lentils and chickpeas are fully cooked and very tender. Check the consistency occasionally; if it becomes too thick to pour, add more stock or water. Adjust salt levels accordingly.
  5. Cook Rice: Stir in the rinsed rice (or broken vermicelli) and continue cooking for another 15 minutes or until the rice is tender and fully cooked.
  6. Serve: Ladle the hot soup into bowls and serve with fresh lemon wedges on the side for squeezing over. Enjoy warm with pita bread, if desired.

Notes

  • For extra depth and a spicy kick, add 1 to 2 teaspoons of homemade harissa paste during step 3.
  • Storage: After cooling completely, transfer the soup to airtight containers and refrigerate for up to 3 to 4 days.
  • The soup thickens when stored; add a little water when reheating and warm over medium heat while stirring regularly.

Find it online: https://cheftinaskitchen.com/moroccan-lentil-and-chickpea-harira-soup-recipe/