Harira
A thick Moroccan-style soup of lentils, chickpeas and tomato, with plenty of coriander and parsley. This is a meatless version.
- Servings
- 6
- Prep
- 20 min
- Cook
- 1 h
- Total time
- 1 h 20 min
- Difficulty
- Easy
- Cuisine
- Moroccan
VeganVegetarianDinnerMake aheadOne pot
Ingredients
Allergen analysis incomplete — one or more ingredients could not be classified
- 250 g brown lentils — rinsed
- 400 g cooked chickpeas — drained
- 400 g chopped tomatoes
- 1.5 l vegetable stock — with no animal-derived ingredients — check the ingredient label
- 2 tbsp tomato paste
- 1 pc onion — chopped
- 2 pc celery sticks — finely chopped
- 3 pc garlic cloves — crushed
- 4 tbsp coriander — chopped
- 4 tbsp parsley — chopped
- 2 tsp ground cumin
- 0.5 tsp ground cinnamon
- 0.5 pc lemon — juiced
- 2 tbsp olive oil
- salt — to taste
Method
- Cook the onion and celery in the olive oil over medium heat for 8 minutes, until softened.
- Add the garlic, cumin and cinnamon and stir for 30 seconds.
- Add the tomatoes and tomato paste and cook for 5 minutes.
- Add the lentils, chickpeas and stock. Bring to the boil, then lower the heat.
- Simmer for 40–45 minutes, until the lentils are completely soft and the soup has thickened.
- Take it off the heat, stir in the coriander and parsley, squeeze in lemon and season to taste.