Moroccan Harira Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup dried green lentils, rinsed
• 6 cups vegetable broth
• 1/4 cup fresh lemon juice
• 2 tablespoons tomato paste
• Salt and pepper to taste
• Fresh cilantro, chopped for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onions and cook until softened.
2. 2 Add garlic and spices, stirring until fragrant.
3. 3 Stir in diced tomatoes, chickpeas, lentils, and vegetable broth. Bring to a boil.
4. 4 Reduce heat and simmer for 30 minutes, or until lentils are tender.
5. 5 Stir in lemon juice and tomato paste. Season with salt and pepper to taste.
6. 6 Serve hot, garnished with fresh cilantro.

Nutrition

Tips

• For a creamier texture, blend half of the soup before serving.
• Toast the spices in the oil before adding onions for an extra depth of flavor.
• This soup tastes even better the next day as flavors meld together.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Serving Suggestions

• Pair with warm pita bread or crusty baguette.
• A sprinkle of paprika or a drizzle of olive oil adds a finishing touch.

FAQ