With all the soup recipes on my blog and Instagram channel, you might know I am officially a soup aficionado. Love those warm and comforting bowls during winters and the best thing about them is that they are so easy to make and nourishing at the same time.
I am a big fan of one-pot meals as they are really fuss-free and delicious. This Vegetable Harira soup is one such easy recipe and is completely filling and easy to make. This is a Moroccan specialty especially made during Ramadan and is usually made with lamb. But since I am making it, there is definitely going to be a vegetarian version of it. I have added Harissa paste here, and you could use it too if you have it handy otherwise paprika powder would just do the trick. My version is with chickpeas and red legume (masoor ki daal) but you can always add quinoa, bulgar or rice to it.
If you love lentil-based soups, then don’t forget to try my other favorites:
Hope you try this easy Moroccan Vegetable Harira soup at home and it becomes a household favorite. this recipe is vegan and gluten-free as well.
PREPARATION TIME: 5 minutes
COOKING TIME: 40 minutes
SERVINGS: 2 big bowls
DIFFICULTY SCALE: Low
- Tomatoes – 4, large
- Carrots – 3
- Onion – 1, large
- Celery Sticks – 2
- Parsley – ¼ cup, chopped
- Coriander leaves – ¼ cup, chopped
- Chickpeas – 1 cup, boiled
- Red lentil – ¼ cup
- Lemon juice & zest – 1
- Corn starch – 1 teaspoon
- Harissa paste – ¼ teaspoon
- Moroccan spice mix – 1/2 teaspoon, optional
- Water – 4 cups
- Black pepper – ½ teaspoon
- Olive oil – 2 tablespoons
- Salt – to taste
- Soak the chickpeas overnight or for at least 5-6 hours and then boil them in a pressure cooker. You will need one whistle on high heat and then keeping them on low heat for another 20 minutes. Then wait for the steam to release.
- You could save the water you use from boiling the chickpeas and use it for the soup later.
- Also, presoak the red lentil for about 30 minutes.
- In a heavy bottom pan, add some olive oil and finely chopped onion.
- Let the onions saute for a minute or two.
- Finely chop the celery sticks and carrots and add them to the pan and cook them.
- After 2-3 minutes, add roughly chopped tomatoes, finely chopped parsley, boiled chickpeas and the red lentil.
- Add salt, harissa paste, and Moroccan spice mix. You could add red paprika powder instead of Harissa.
- Add 4-5 cups of water to the pan. You could also use vegetable stock or water used from boiling the chickpeas before.
- Cover the lid and let the pot simmer on low heat for 30-35 minutes. Stir once or twice.
- Now check the soup and see if the lentils are cooked properly.
- Make a slurry of corn starch and a few teaspoons of the soup and add it to the soup to thicken it slightly.
- Add the juice of half a lemon and some zest and add a little black pepper to adjust the flavors accordingly to your taste.
- Add some fresh coriander leaves and serve hot.