Harira

Ingredients

Instructions

1. 1

   Prepare the vegetables and herbs: finely dice the onion and celery, grate the ginger, chop the coriander and parsley, and rinse the red lentils under cold water until the water runs mostly clear. This keeps the soup clean-tasting and helps the lentils cook evenly.

2. 2

   Heat the olive oil in a medium pot over medium heat. Add the onion and celery and cook for 5-6 minutes, stirring often, until softened but not browned. Add the ginger, turmeric, and cinnamon and cook for 30 seconds, just until fragrant.

3. 3

   Stir in the tomato paste and cook for 1 minute to deepen its flavor. Add the crushed tomatoes, chickpeas, red lentils, vegetable stock, water, salt, and black pepper. Stir well, scraping the bottom of the pot so nothing catches.

4. 4

   Bring the soup to a boil, then reduce to a gentle simmer. Cook uncovered for 25-30 minutes, stirring occasionally, until the lentils are very tender and beginning to break down. The soup should look slightly thickened; if it becomes too thick, add a splash of water.

5. 5

   Stir in the coriander, parsley, and lemon juice. Simmer for 2 minutes more, then taste and adjust seasoning if needed. The finished harira should be brothy but hearty, with bright herb and lemon notes balancing the tomato and spices.

6. 6

   Let the soup stand for 5 minutes before serving so the flavors settle. Ladle into bowls and serve hot.

Nutrition per serving

Notes

• •For a smoother, more traditional texture, blend 1-2 ladles of the soup and stir it back into the pot.
• •If you want a looser, more brothy harira, add 100-150 ml extra hot water near the end of cooking.
• •Serve with lemon wedges, dates, or warm bread if desired.
• •Using cooked chickpeas keeps the recipe within 60 minutes and makes it beginner-friendly.

Background