Nitrate & Nitrite Free Moroccan Lentil Soup (Harira)

Total time1 hr

Prep time15 min

Cook time45 min

Nitrate & Nitrite Free Moroccan Lentil Soup (Harira)

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Ingredients

6 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 large yellow onion, finely diced
4 garlic cloves, minced
2 celery stalks, finely diced
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
½ tsp ground cinnamon
½ tsp smoked paprika
¼ tsp cayenne pepper
2 tbsp tomato paste
1 can (14 oz) diced tomatoes
1 cup red lentils, rinsed
1 can (15 oz) chickpeas, drained and rinsed
6 cups low-sodium chicken broth
¼ cup fresh cilantro, roughly chopped
¼ cup fresh flat-leaf parsley, roughly chopped
2 tbsp fresh lemon juice
salt and pepper, to taste

For serving

lemon wedges, for serving (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
2
Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the cumin, coriander, turmeric, cinnamon, smoked paprika, and cayenne and stir to coat the vegetables, cooking until the spices are fragrant and slightly darkened, about 1 minute more. Watch closely so the spices don't scorch.

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