Categories: Recipes

Moroccan Harira Soup

Harira is a popular Moroccan soup, often served to break the fast during Ramadan. It is made with tomatoes, chickpeas, lentils, and a fragrant mix of spices. This recipe uses mild spices and avoids acidic ingredients like tomatoes, making it ideal for those looking for a soothing yet flavorful meal.

Moroccan Harira Soup

A nourishing Moroccan soup made with lentils, chickpeas, and tomatoes, traditionally served during Ramadan.

Course Soup

Cuisine Middle Eastern

Keyword vegan, vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings 4

Calories 280kcal

Ingredients

1 tbsp garlic-infused oil
1 small onion finely chopped (optional; use spring onions for low FODMAP)
2 celery stalks finely chopped
1 large carrot diced
½ cup green or brown lentils rinsed
1 can 400g chickpeas, drained and rinsed
1 tsp ground cumin
1 tsp ground turmeric
½ tsp ground cinnamon
½ tsp ground ginger
1 tbsp fresh parsley chopped (replaces coriander)
4 cups low-sodium vegetable broth
2 tbsp olive oil
Salt and pepper to taste
Lemon wedges optional for serving

Instructions

Heat garlic-infused oil in a large pot over medium heat. Add the onion (or spring onions), celery, and carrot. Sauté for 4-5 minutes until softened.
Stir in the cumin, turmeric, cinnamon, and ginger, cooking for another minute until fragrant.
Add the lentils and chickpeas to the pot, stirring to coat them in the spices.
Pour in the vegetable or chicken broth and bring to a boil.
Reduce the heat to low and let the soup simmer for 25-30 minutes, or until the lentils are tender.
Season with salt and pepper to taste.
Stir in the fresh parsley and olive oil before serving.
Optional: Serve with lemon wedges on the side for those who want a fresh citrus boost.