Harira is a comforting, rich Moroccan lentil soup
One of the first things that comes to mind about Moroccan cuisine is the variety of delicious flavors – and this comforting, rich Harira does not disappoint! Harira is a Moroccan soup that is bursting with flavor and is the perfect comfort food. The soup is a hearty and filling dish that is traditionally enjoyed during Ramadan to break the fast. But even outside of that period, or if you’re not fasting, you have to give this recipe a try!
This quick and simple version of the original Harira still brings the rich flavors
The combination of lentils, chickpeas on a tomato base together with typical spices such as turmeric, cinnamon and ground pepper give Harira its signature taste.
To keep this dish simple yet retain it’s indulgent flavors, we made this recipe vegetarian. But you can simply add 50-100g little pieces of lamb or beef in your pot before continuing with the rest of this recipe. Either way, the rich and savory flavor leave everyone satisfied.
Flour is the secret to a thick and velvet-like texture
One of the secret ingredients in Harira is flour. When dissolved in some veggie broth and added to the cooking soup, it will create a thick, indulgent texture.
As the soup simmers on the stove, the fragrant aroma of the spices will fill the air, making your mouth water in anticipation. In classical Moroccan fashion, the soup is typically served with dates or dried fruits and a warm, crusty bread to soak up all the delicious broth.
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Each spoonful of Harira is a burst of flavor, and the warmth of the soup can soothe your soul and satisfy your tastebuds. It’s a dish that is perfect for a cozy night in, and it’s easy to see why it’s a favorite in Moroccan cuisine. Whether enjoyed during Ramadan or any time of the year, Harira is a truly delicious and comforting soup that will leave you feeling satisfied and content.
Simplified Moroccan Harira
Ingredients
- 1.25 liter veggie broth (dissolve 2 veggie cubes in 1.25L water)
- 1 yellow onion (medium size)
- 1 tsp cinnamon
- 2 tsp turmeric
- ½ tsp ground black pepper
- 100 g chickpeas (drained)
- 100 g green lentils
- 1 can diced tomatoes (or puree)
- 25 g flour
- 40 g Vermicelle (any angel hair like noodle crunched into 1-2 cm pieces will do)
Garnish
- Fresh parsley
- Fresh coriander
- Lime/Lemon
Instructions
- Finely chop one onion, then fry with some oil in a large pot until translucent
- Rinse lentils and add them to the pot, cook fora couple of minutesThen add about ¾ of the veggie broth (you need to set aside a little bit to mix with flour later to thicken the soup), canned diced tomato, chickpeas, cinnamon, turmeric, and pepper. Let it simmer for about 20 mins, stir occasionally. Test if lentils are done.
- Add add 25g of flour to the remaining veggie broth and mix well so that there are no flour pockets left. Add this mixture and the vermicelles to your pot. Cook for another 5 minutes.
- Top with fresh herbs, and a squeeze of lemon to give it a little tangy note. Enjoy!
- Note: If you want to re-heat it the next day, the soup will have thickened a lot. Just add some water and it's like new.
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