Vegan Moroccan Lentil Soup (Harira)
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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