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MOROCCAN LENTIL SOUP: HARIRA

This Moroccan Lentil Soup is hearty, healthy and flavored with beautiful fragrant spices that characterize Moroccan Cuisine

4.9 from 9 reviews

Beautifully-spiced soup of lentils, chickpeas, vegetables and herbs. Hearty enough for dinner.

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Ingredients

Instructions

  1. In a large heavy pot or Dutch oven, warm 2 tablespoons olive oil and sauté the onion, celery, carrots, garlic, and ginger over medium-low heat until they soften, 5-7 minutes. (Don’t let them brown) Add the spices: turmeric, cinnamon, paprika and pepper. Cook, stirring, for 5 minutes, to toast the spices. Add the tomatoes and chicken broth (start with 7 cups and add more later, if you want a thinner soup). Bring to a simmer. Add the lentils, chickpeas, cilantro and parsley. Simmer, uncovered, for about 35 minutes, until the lentils break down and the soup becomes thick and creamy, adding more broth if you want a thinner soup.
  2. Season, to taste, with salt. Serve with lemon wedges and dates.

Keywords: red lentil soup, Moroccan lentil soup with chickpeas

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