North African Harira Soup

Name: North African Harira Soup
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Cuisine: North African
Ingredients: 1 cup dried chickpeas, soaked overnight and drained (or 2 cups canned, drained and rinsed); 1/2 cup dried lentils, rinsed; 2 tbsp olive oil; 1 large onion, finely chopped; 2 celery stalks, diced; 2 medium carrots, diced; 3 garlic cloves, minced; 1 can (14 oz) chopped tomatoes; 1/4 cup chopped fresh cilantro; 1/4 cup chopped fresh parsley; 1 tsp ground cumin; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/2 tsp ground turmeric; 1/2 tsp paprika; 1/4 tsp cayenne pepper (optional); Salt and black pepper to taste; 6 cups vegetable broth; 2 tbsp tomato paste; 1/2 cup dried apricots, chopped; Juice of 1 lemon; Lemon wedges; Extra cilantro or parsley; Cooked vermicelli or rice

frompotfuljoy.com potfuljoy.com/recipes/north-african-harira-soup

Savory tomato and legume soup with warming spices, fresh herbs, and a hint of sweetness.

80 min

cook 60 min

North African

4.5 (150)

Ingredients

Instructions

Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots, then sauté for 6 to 8 minutes until softened.
Stir in garlic along with cumin, cinnamon, ginger, turmeric, paprika, and cayenne pepper. Cook for 1 minute until aromatic.
Add tomato paste and cook for 1 minute. Then add chopped tomatoes, chickpeas, lentils, and dried apricots. Stir to combine.
Pour in vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 45 to 50 minutes, stirring occasionally, until legumes are tender.
Stir in fresh cilantro, parsley, and lemon juice. Adjust seasoning with salt and black pepper to taste.
Add cooked vermicelli or rice for a more substantial dish, if desired.
Ladle soup into bowls and serve hot, garnished with extra herbs and lemon wedges.

Nutrition

Calories: 265 calories