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Per serving
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- 1
Soften the vegetables
In a large Dutch oven or stockpot, heat the olive oil over medium heat until shimmering. Add the finely chopped onion, chopped celery, and peeled and chopped carrot. Season with a pinch of kosher salt and cook, stirring regularly, for about 5 minutes until softened.
- 2
Bloom the spices
Add the minced garlic along with the black pepper, turmeric, cumin, ground ginger, cinnamon, and cayenne. Cook for 1 to 2 minutes, stirring constantly, until fragrant.
- 3
Add tomatoes and legumes
Stir in the crushed tomatoes, tomato paste, chopped cilantro, rinsed green and red lentils, and the drained and rinsed chickpeas. Add another dash of salt and cook, stirring, for about 5 minutes.
- 4
Simmer
Pour in the vegetable stock and raise the heat to bring the soup to a boil for 5 minutes. Reduce the heat to low, cover, and simmer for about 45 minutes, until the lentils are fully cooked and very tender. Check occasionally and add more stock or water as needed, since the soup thickens as it cooks. Adjust salt to taste.
- 5
Add the rice
Stir in the rinsed long grain rice and cook, uncovered, for another 15 minutes until the rice is fully cooked and the soup is silky.
- 6
Serve
Ladle into bowls and serve with a squeeze of fresh lemon from the wedges, which brightens all the earthy, warm-spiced flavors.
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Moroccan Harira (Lentil and Chickpea Soup)
Created by: SundayPrepCo
Ingredients
- 4 tbsp extra virgin olive oil
- 1 yellow onion
- 2 celery stalks
- 1 carrot
- kosher salt
- 4 garlic cloves
- 1 1/2 tsp black pepper
- 1 1/2 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp cayenne pepper
- 28 oz crushed tomatoes
- 3 tbsp tomato paste
- 1 cup fresh cilantro
- 1 cup green lentils
- 1 cup red lentils
- 14 oz chickpeas
- 7 cup vegetable stock
- 1/4 cup long grain rice
- lemon wedges
Instructions
- Soften the vegetablesIn a large Dutch oven or stockpot, heat the olive oil over medium heat until shimmering. Add the finely chopped onion, chopped celery, and peeled and chopped carrot. Season with a pinch of kosher salt and cook, stirring regularly, for about 5 minutes until softened.
- Bloom the spicesAdd the minced garlic along with the black pepper, turmeric, cumin, ground ginger, cinnamon, and cayenne. Cook for 1 to 2 minutes, stirring constantly, until fragrant.
- Add tomatoes and legumesStir in the crushed tomatoes, tomato paste, chopped cilantro, rinsed green and red lentils, and the drained and rinsed chickpeas. Add another dash of salt and cook, stirring, for about 5 minutes.
- SimmerPour in the vegetable stock and raise the heat to bring the soup to a boil for 5 minutes. Reduce the heat to low, cover, and simmer for about 45 minutes, until the lentils are fully cooked and very tender. Check occasionally and add more stock or water as needed, since the soup thickens as it cooks. Adjust salt to taste.
- Add the riceStir in the rinsed long grain rice and cook, uncovered, for another 15 minutes until the rice is fully cooked and the soup is silky.
- ServeLadle into bowls and serve with a squeeze of fresh lemon from the wedges, which brightens all the earthy, warm-spiced flavors.