This warming, spiced soup builds its flavor from a deeply savory base of onion, celery, and garlic bloomed in olive oil, then layered with cumin, coriander, turmeric, cinnamon, smoked paprika, and a touch of cayenne for real depth. Tomato paste cooked down to a brick-red richness and a can of diced tomatoes give the broth its body, while red lentils simmer down until they break apart completely, turning the whole pot thick, hearty, and almost porridge-like. Chickpeas add texture and staying power, and a finish of fresh cilantro, parsley, and lemon juice brightens every spoonful right before serving. It's the kind of one-pot meal that tastes even better the next day, ladled hot into bowls with extra lemon wedges on the side. This version fits neatly into a plant-based kitchen, delivering all the comfort of a classic harira without any compromise on flavor.
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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.
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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