Moroccan Harira (Lentil and Tomato Soup) | HEARTWARMING One-Pot Recipe

This Moroccan Harira, which is basically a lentil and tomato soup, is probably one of the best-tasting soups I have ever tasted. We’re talking layer upon layer of amazing flavors, simple everyday ingredients, and done in about 40 minutes. Serve it next to a crunchy baguette and a bottle of Spanish wine for a great meal.

To make this recipe, I used dried green lentils. You can also use brown lentils or even red lentils. Either way, when you’re working with dried lentils, you don’t have to soak them overnight. Just give them a quick rinse, and they are ready to go.

For the liquid, I used homemade vegetable broth. Which makes all the difference in this soup. But you can also use chicken broth, beef broth, or even water if you like. Just make sure to season accordingly if using water.

TIPS & TRICKS to Make this Recipe: It took me about 20 minutes to cook the lentils. Make sure to check the package instructions on the lentils you are using. That way you get your cooking times right on the money. This soup will hold for up to 3 to 4 days in the fridge and freeze for up to 3 months.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)
SPANISH PAPRIKA (10% OFF Your Order with Coupon Code ONAFORK)

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Watch the Video Below on How to Make Moroccan Harira

5 from 1 vote

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Moroccan Harira (Lentil and Tomato Soup)

Course Main Course

Cuisine Mediterranean, Moroccan

Prep Time 10 minutes

Cook Time 35 minutes

Servings 4

Calories 459 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 1 medium onion
• 4 cloves garlic
• 2 celery sticks
• 1 carrot
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 3/4 tsp ground cumin 2 grams
• 1/2 tsp ground turmeric 1.50 grams
• 1/2 tsp ground ginger 1 gram
• 1/4 tsp cinnamon powder .65 grams
• 1/4 tsp crushed red pepper flakes .50 grams
• 1 can diced tomatoes 15 oz / 425 grams
• 1 cup dried green lentils (rinsed) 180 grams
• 1 can chickpeas (drained and rinsed) 15.5 oz / 440 grams
• 5 cups vegetable broth 1200 ml
• 1/4 cup long grain rice (rinsed) 50 grams
• 1 tbsp lemon juice 15 ml
• sea salt & black pepper
• chopped cilantro for garnish

Instructions

1. Finely chop the onion, roughly chop the garlic, thinly slice the celery, and cut the carrot (peeled) into small bite-sized pieces

2. Heat a stock pot with a medium heat and add in the olive oil

3. After a couple of minutes add in the chopped vegetables, mix continuously, after 5 minutes and the veggies are lightly sauteed, add in the paprika, cumin, turmeric, ginger, cinnamon, and crushed red pepper flakes, mix together, then add in the canned diced tomatoes, raise to a high heat, give it a mix and then simmer

4. After 5 minutes and the juices from the canned tomatoes have slightly reduced, add in the lentils, chickpeas, and vegetable broth, mix together, once it comes to a boil, add in the rice, give it a mix, then place a lid on the pan and lower to a low heat

5. Once the lentils and rice are cooked through, it took me 20 minutes (check package instructions on the lentils you are using), season the soup with sea salt & black pepper, then add in the lemon juice, mix together until well mixed, remove from the heat

6. Transfer into shallow bowls and garnish with chopped cilantro, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts

Moroccan Harira (Lentil and Tomato Soup)

Amount Per Serving

Calories 459 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Sodium 843mg37%

Potassium 965mg28%

Carbohydrates 67g22%

Fiber 22g92%

Sugar 8g9%

Protein 20g40%

Vitamin A 3631IU73%

Vitamin C 18mg22%

Calcium 125mg13%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.

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