Harira, a rich Moroccan soup
Because the soup is so rich in nutrients and vitamins, this soup is mainly eaten during Ramadan. The authentic recipe provides meat but since we are "non meat eaters" I made a vegetarian version.
- cooking pot
- mixer, hand blender
- 1 onion
- 2 stalks celery
- 4 tomatoes middle size
- 1 carrot
- 2 tbl spoon olive oil
- 1,5 L stock I used vegetable stock
- 80 gr lentils dried, I used the brown ones
- 150 gr chickpeas I used the cooked ones, canned
- 2 tbl spoon vermicelli
- 2 tbl spoon tomato paste
- 2 tbl spoon cilantro fresh, chopped
- 2 tbl spoon parsley fresh, chopped
- 1/2 t spoon tumeric
- 1/2 t spoon sweet paprika powder
- 1 t spoon Ras El Hanout
- 1 t spoon cinnamom powder
- 1 cm ginger fresh, grated
- pepper and salt
- First we will peel the tomatoes. I do this in the oven. Heat the oven to 170º. Cut the tomatoes in half. Place them with the cutting side on a baking tray covered with parchment paper. Put them in the oven for 25 – 30 minutes. Let them cool and then you can take off the skin very easy. Cut them into cubes, set aside.
- Cut the onion, carrot and celery into fine cubes. Grate the ginger.
- Put the olive oil in a deep pot and simmer the carrot, onion, ginger and celery until the onion becomes translucent.
- Sprinkle with the dry herbs: cinnamon, Ras El Hanout, turmeric and sweet paprika powder. Stir well and add the stock. Add the cubes of fresh tomato along with the tomato puree. Let this simmer for a while (about 10 minutes). With a hand mixer we are going to mix the soup a bit, but do this with "short pulses". The intention is that some structure and fiber remain. Season with salt and pepper. (if you like it spicy, you can add a teaspoon of harissa)
- Wash and rinse the lentils. Put these in the soup and let it boil for 25 minutes. Add the chickpeas, vermicelli, parsley and cilantro and simmer for another 15 minutes. Pay attention! Stir regularly.The soup is ready when the lentils and vermicelli are done. Just taste and if necessary, add additional seasoning …
- Note 1: Actually you should use dry chickpea to make it really authentic. But you have to soak them in slightly salted water the day before. And peel on the day itself. This can easily be done by crushing them between your thumb and index finger. The peel comes off when you soak them in salted water.Unfortunately, I don't always have the time, the patience or forget to prepare them in the evening. That's why I used pre-cooked, canned ones …
- Note 2: According to the recipe, it is also provided to thicken the soup with flour. I personally prefer to have natural, not thickened. Moreover, it is so rich in ingredients that I do not think it is necessary to make it even firmer.
A delicious lunch, with a piece of bread or flatbread … I make harira soup with larger quantities and put portions in the freezer. This is perfect for the day when you have limited time to cook.
Tried this recipe?Let us know how it was!
I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
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