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RECIPE
25 INGREDIENTS10 STEPS30MIN

Moroccan Harira Soup

4.0
4 Ratings
Editor's Choice
Jenessa Gerber
Jenessa’s Dinners offers up healthy, modern twists on traditional recipes from around the world. Inspired by years of travel, Jenessa’s goal is to bring a world of spice and flavor to your kitchen.
Harira is a famous Moroccan soup that is traditionally served for Ramadan to break the fast.

30MIN

Total Cooking Time

25

Ingredients
Jenessa’s Dinners offers up healthy, modern twists on traditional recipes from around the world. Inspired by years of travel, Jenessa’s goal is to bring a world of spice and flavor to your kitchen.
Ingredients
US / METRIC
Servings:
8
Serves 8
Spices
1 tsp
Ground Cinnamon
1 tsp
Ground Cumin
1/2 tsp
Ground Allspice
1/2 tsp
Ground Coriander
to taste
Other Ingredients
2 Tbsp
1
Onion, minced
3 stalks
Celery, minced
2 cloves
Garlic, minced
1
Green Chili Pepper, minced
1/4 cup
Fresh Parsley, finely chopped
1/4 cup
Fresh Cilantro, finely chopped
3
Tomatoes, diced
1 can
(14 oz)
2 Tbsp
Tomato Paste
1/2 cup
Canned Chickpeas
1/3 cup
Brown Lentils
1/3 cup
Orzo Pasta
4 cups
Vegetable Stock
4 cups
Water
2
1/4 cup
diluted in water
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Directions

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Step 1
Heat Olive Oil (2 tablespoon) in a large soup pot and add the Onion (1) and Salt (to taste) and cook for a few minutes, until translucent.
Step 2
Then Celery (3 stalk) and cook for a few more minutes.
Step 3
Add the Green Chili Pepper (1), Garlic (2 clove), half the Fresh Cilantro (1/4 cup), and Fresh Parsley (1/4 cup). Cook for 2 minutes.
Step 4
Add in Ground Black Pepper (1 teaspoon), Ground Cinnamon (1 teaspoon), Ground Cumin (1 teaspoon), Ground Allspice (1/2 teaspoon), Ground Ginger (1 teaspoon), Ground Coriander (1/2 teaspoon) and Smoked Paprika (1 teaspoon).
Step 5
It should come together like a paste. If not, add water.
Step 6
Once it comes together, add the Tomato (3) and cook until softened.
Step 7
Now add Stewed Tomatoes (1 can), Vegetable Stock (4 cup), Water (4 cup), and Brown Lentils (1/3 cup). Bring to a boil, then cover and reduce heat to medium-low. Let it simmer for about 10-15 minutes, or until the lentils are cooked.
Step 8
Thicken the soup by adding Tomato Paste (2 tablespoon), Canned Chickpeas (1/2 cup), Orzo Pasta (1/3 cup), and All-Purpose Flour (1/4 cup). Pour it in slowly as you stir the pot.
Step 9
When the orzo is cooked through, temper the Egg (2) in separate bowl by ladling about 1/4 cup of the broth into the bowl of whisked egg, continuing to whisk to slowly bringing it to temperature, then add the egg to the pot.
Step 10
Just prior to serving, stir in a bit of the remaining cilantro and parsley mix.

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