I love this soup. It is filling, has great flavor and is perfect when you make a huge batch freeze and rethaw.
I made some cornbread with this for a little something to soak up the leftovers when the lentils and vegetables have been eaten.
HariraMoroccan Lentil Soup -
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 2 stalks celery, finely chopped
- 1 carrot, peeled and finely chopped
- ¼ cup chopped parsley (for garnish)
- 2½ tablespoons minced garlic
- 2 tablespoons minced ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 2 teaspoons paprika
- ½ teaspoon freshly ground black pepper)
- 1¼ cups dry lentils, rinsed and picked over
- 1 15-ounce can chickpeas, drained
- 1 28-ounce can whole plum tomatoes and their juice, pureed or squeezed by hand
- 7-8 cups chicken broth or vegetable broth
- Immersion Blender
- Soup Pot
- Lemon or Dates
- In a large heavy pot or Dutch oven, warm 2 tablespoons olive oil and sauté the onion, celery, carrots, garlic, and ginger over medium-low heat until they soften, 5-7 minutes. (Don’t let them brown)
- Add the spices: turmeric, cinnamon, paprika and pepper. Cook, stirring, for 5 minutes, to toast the spices.
- Add the tomatoes and chicken broth (start with 7 cups and add more later, if you want a thinner soup). Bring to a simmer.
- Add the lentils, chickpeas, and parsley. Simmer, uncovered, for about 35 minutes, until the lentils break down and the soup becomes thick and creamy, adding more broth if you want a thinner soup
- Season, to taste, with salt. Serve with lemon wedges and dates.
I made some slight alterations to the recipe (omitting cilantro and using whatever lentils I have laying around or can find at the store) but it was still amazing and true to the original. It’s really the turmeric and ginger that create the flavor base for the soup.
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