Harira – The Moroccan Comfort Soup
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Boost immunity with this nutritious Moroccan Harira soup. A tasty and warming lunch option made from hearty whole foods.
Servings:2 bowls of soup
- 4 cup vegetable broth (4 cups = 1 litre)
- 1 onion
- 2 clove garlic
- 1 carrot
- 3-4 ‘branches’ celery
- 1 bell pepper, red
- ¼ tsp red pepper (optional)
- 2 tsp ginger, fresh (or 2 tsp dried)
- 1 can chickpeas (1 can = 15oz or 425g, 240g drained)
- ⅓ cup red lentils, dried
- 1 tbsp tomato paste
- 1 handful cilantro/coriander, fresh
- 1 handful parsley, fresh
- 1 lemon (sliced in half)
- 2 tsp olive oil
- Salt and pepper to taste
- Slice the onion, the carrot and the celery and the red bell pepper (in little bite size pieces), the chopped ginger (if you’re using fresh), the garlic and the red pepper.
- Heat the oil in a big soup pan.
- Add the onion, red pepper and fresh ginger, and after a minute or two, add the celery, bell pepper and carrot. Stir for 3 more minutes.
- Add the garlic (and the ginger powder if you’re using powder) and stir for another 30 seconds.
- Drain the chickpeas and add them with the lentils to the mix, too.
- Also add the tomato paste and stir for a minute on low heat.
- In goes the vegetable broth. Bring to a boil and let it simmer for 20 minutes.
- If you’re using pre-cooked lentils, 10 minutes will do just fine.
In the meantime:
- Cut the cilantro and the parsley.
Make-ahead? Yes, prep the night before, it’ll be even more flavorful that way. Freezable? Yes, works well! Pro Tips
- Taste! Are the lentils cooked well enough? The package of dry lentils sometimes says they need 45 minutes where you only need 20. If they’re still a little chewy, continue to cook the soup for another 10 mins.
- Serve with cilantro and parsley. Don’t forget to squeeze some lemon juice over your soup, this really elevates all the other flavours. Start cautiously with just one tsp (too sour = no good) and add more to your liking.
- Add salt and pepper to taste.
- I like to add ground lemongrass, ground cilantro seeds, smoky paprika powder, kurkuma (1 tsp of each) and garam masala (1 tablespoon) together with the garlic, for extra flavour.
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