Moroccan Harira Soup

Recipe

25 INGREDIENTS • 10 STEPS • 30MINS

Moroccan Harira Soup

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4 ratings

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Harira is a famous Moroccan soup that is traditionally served for Ramadan to break the fast.

Moroccan Harira Soup

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Jenessa's Dinners

Hi, I'm Jenessa. My goal is to offer up a healthy, modern twist on traditional recipes from around the world.

http://jenessasdinners.blogspot.com

Harira is a famous Moroccan soup that is traditionally served for Ramadan to break the fast.

30MINS

Total Time

$3.04

Cost Per Serving

Ingredients

Servings

8

US / Metric

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)

Stewed Tomatoes

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

All-Purpose Flour

diluted in water

Spices

1 tsp

Ground Black Pepper

1 tsp

Ground Cinnamon

1 tsp

1 tsp

Ground Cumin

1 tsp

1/2 tsp

Ground Allspice

1/2 tsp

Ground Coriander

to taste

Nutrition Per Serving

VIEW ALL

Calories

170

Fat

5.6 g

Protein

7.0 g

Carbs

23.9 g

Moroccan Harira Soup

Save

Jenessa's Dinners

Hi, I'm Jenessa. My goal is to offer up a healthy, modern twist on traditional recipes from around the world.

http://jenessasdinners.blogspot.com

Cooking InstructionsHide images

step 1

Heat Olive Oil (2 Tbsp) 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 stalks) and cook for a few more minutes.

step 2 Then Celery (3 stalks) and cook for a few more minutes.

step 3

Add the Green Chili Pepper (1), Garlic (2 cloves), half the Fresh Cilantro (1/4 cup), and Fresh Parsley (1/4 cup). Cook for 2 minutes.

step 3 Add the Green Chili Pepper (1), Garlic (2 cloves), 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 tsp), Ground Cinnamon (1 tsp), Ground Cumin (1 tsp), Ground Allspice (1/2 tsp), Ground Ginger (1 tsp), Ground Coriander (1/2 tsp) and Smoked Paprika (1 tsp).

step 4 Add in Ground Black Pepper (1 tsp), Ground Cinnamon (1 tsp), Ground Cumin (1 tsp), Ground Allspice (1/2 tsp), Ground Ginger (1 tsp), Ground Coriander (1/2 tsp) and Smoked Paprika (1 tsp).

step 5

It should come together like a paste. If not, add water.

step 5 It should come together like a paste. If not, add water.

step 6

Once it comes together, add the Tomatoes (3) and cook until softened.

step 6 Once it comes together, add the Tomatoes (3) and cook until softened.

step 7

Now add Stewed Tomatoes (1 can), Vegetable Stock (4 cups), Water (4 cups), 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 Tbsp), 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 8 Thicken the soup by adding Tomato Paste (2 Tbsp), 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 Eggs (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 9 When the orzo is cooked through, temper the Eggs (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.

step 10 Just prior to serving, stir in a bit of the remaining cilantro and parsley mix.

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