Harira with Crusty Bread and Dates

Name: Harira with Crusty Bread and Dates
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 5 servings
Cuisine: Moroccan
Ingredients: 2 tablespoon olive oil; 1 yellow onion (large, finely chopped); 3 celeries (stalks, finely chopped); 4 clove garlic (minced); 1 teaspoon ground ginger; 1 teaspoon ground turmeric; 0.5 teaspoon ground cinnamon; 0.25 teaspoon cayenne pepper; 0.25 cup fresh cilantro (chopped); 0.25 cup fresh parsley (chopped); 1 can diced tomatoes (15-ounce, undrained); 6 cup vegetable broth; 1 cup brown lentils (rinsed); 1 can chickpeas (15-ounce, rinsed and drained); 0.5 cup vermicelli pasta (broken into 1-inch pieces); 0.25 cup all-purpose flour; 0.5 cup cold water; 1.5 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 1 tablespoon fresh lemon juice; 1 whole crusty bread; 10 pitted dates

A robust and warming Moroccan Harira soup, brimming with lentils, chickpeas, tomatoes, and aromatic spices, thickened with a unique flour mixture, and served traditionally with crusty bread and sweet dates.

Prep: 25 min
Cook: 1 hr 30 min
Total: 1 hr 55 min
Servings: 5
Cuisine: Moroccan
Difficulty: Hard
Cost: $3.60/serving

Dietary

Vegan
Vegetarian
Dairy-Free
Nut-Free
Egg-Free
High-Fiber
Low-Fat
Pescatarian

Ingredients

2 tablespoon olive oil
1 yellow onion (large, finely chopped)
3 celeries (stalks, finely chopped)
4 clove garlic (minced)
1 teaspoon ground ginger
1 teaspoon ground turmeric
0.5 teaspoon ground cinnamon
0.25 teaspoon cayenne pepper
0.25 cup fresh cilantro (chopped)
0.25 cup fresh parsley (chopped)
1 can diced tomatoes (15-ounce, undrained)
6 cup vegetable broth
1 cup brown lentils (rinsed)
1 can chickpeas (15-ounce, rinsed and drained)
0.5 cup vermicelli pasta (broken into 1-inch pieces)
0.25 cup all-purpose flour
0.5 cup cold water
1.5 teaspoon salt
0.5 teaspoon black pepper (freshly ground)
1 tablespoon fresh lemon juice
1 whole crusty bread
10 pitted dates

Instructions

Heat 2 tablespoons of olive oil in a large Dutch oven or soup pot over medium heat. Add the 1 large yellow onion and 3 stalks of celery and cook until softened, about 7-8 minutes.
Stir in the 4 cloves of minced garlic, 1 teaspoon of ground ginger, 1 teaspoon of ground turmeric, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of optional cayenne pepper. Cook for 1 minute until fragrant.
Add the 1/4 cup of fresh cilantro, 1/4 cup of fresh parsley, and 1 (15-ounce) can of undrained diced tomatoes to the pot. Cook for 5 minutes, stirring occasionally.
Pour in 6 cups of vegetable broth and add 1 cup of rinsed brown lentils. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until the lentils are almost tender.
Stir in the 1 (15-ounce) can of rinsed and drained chickpeas. Continue to simmer, covered, for another 15 minutes.
In a small bowl, whisk together the 1/4 cup of all-purpose flour and 1/2 cup of cold water until smooth to create a 'tadwira' (thickening mixture).
Gradually whisk the tadwira into the simmering soup, stirring constantly to prevent lumps. The soup will begin to thicken. Add the 1/2 cup of broken vermicelli pasta. Simmer for another 10-15 minutes, or until the vermicelli is cooked through and the soup has reached your desired consistency.
Season the harira generously with salt and black pepper to taste. If desired, stir in 1 tablespoon of fresh lemon juice just before serving.
Ladle the hot Harira soup into bowls. Serve immediately with slices of crusty bread and 10 pitted dates on the side for a traditional Moroccan experience.

Notes

The tadwira (flour and water mixture) is key for authentic harira thickness. Whisk it well into the soup gradually to avoid lumps. Harira tastes even better the next day as the flavors meld.

Nutrition (per serving)

Calories: 659
Protein: 23.3 g
Carbohydrates: 121.8 g
Fat: 7.9 g
Fiber: 12.2 g
Sodium: 2642 mg
Saturated Fat: 0.8 g
Sugar: 21.4 g