Description
Moroccan Harira Soup is a delightful and hearty dish that embodies the rich flavors of North African cuisine. This traditional soup, often enjoyed during Ramadan, combines aromatic spices, tender lentils, and fresh vegetables, making it a warm embrace in every bowl. With its robust flavor profile featuring cumin and coriander, Moroccan Harira Soup is perfect for cozy dinners or festive gatherings. Whether served as an appetizer or a main course, this versatile soup is both nutritious and satisfying. Its simple preparation allows you to bring the vibrant tastes of Morocco into your kitchen with ease.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 celery stalks, diced
- 2 medium carrots, sliced
- 1 (14 oz) can diced tomatoes
- 1 cup dried green or brown lentils
- 4 cups vegetable broth
- Fresh cilantro and parsley, chopped (for garnish)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, heat olive oil. Sauté onion until translucent (about 5 minutes), then add minced garlic and cook until fragrant.
- Add diced carrots and celery; cook until softened (about 5 minutes).
- Stir in canned tomatoes and rinsed lentils; mix well.
- Pour in vegetable broth along with cumin and coriander. Bring to a boil, then reduce heat to low and simmer uncovered for about 30 minutes or until lentils are tender.
- In the last few minutes of cooking, stir in chopped cilantro and parsley; season with salt and pepper as desired.
- Serve hot with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Cooking
- Cuisine: North African
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 245
- Sugar: 5g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 0mg
Keywords: For added protein, include cooked chickpeas or shredded chicken towards the end of cooking. Adjust spice levels by adding crushed red pepper flakes if you prefer more heat. This soup tastes even better the next day; make it ahead of time for enhanced flavors.