Moroccan Harira with Rustic Bread

Name: Moroccan Harira with Rustic Bread
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 3 servings
Cuisine: Moroccan
Ingredients: 1 tablespoon olive oil; 0.5 yellow onion (large, finely chopped); 2 carrots (peeled, diced); 2 celery stalks (diced); 2 clove garlic (minced); 0.5 teaspoon ground ginger; 0.5 teaspoon ground cumin; 0.5 teaspoon ground turmeric; 0.25 teaspoon cinnamon; 14.5 ounce diced tomatoes (undrained); 0.5 cup brown lentils (rinsed); 15 ounce chickpeas (rinsed, drained); 4 cup vegetable broth; 0.25 cup fresh cilantro (chopped); 0.25 cup fresh parsley (chopped); 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 tablespoon lemon juice (freshly squeezed, for garnish); 1 rustic bread (sliced for serving)

A fragrant and hearty Moroccan-inspired soup, packed with lentils, chickpeas, tomatoes, and warming spices, served with crusty rustic bread.

Prep: 20 min
Cook: 50 min
Total: 1 hr 10 min
Servings: 3
Cuisine: Moroccan
Difficulty: Medium
Cost: $4.27/serving

Dietary

Dairy-Free
Egg-Free
Halal
High-Fiber
Kosher
Nut-Free
Pescatarian
Soy-Free
Vegan
Vegetarian

Ingredients

1 tablespoon olive oil
0.5 yellow onion (large, finely chopped)
2 carrots (peeled, diced)
2 celery stalks (diced)
2 clove garlic (minced)
0.5 teaspoon ground ginger
0.5 teaspoon ground cumin
0.5 teaspoon ground turmeric
0.25 teaspoon cinnamon
14.5 ounce diced tomatoes (undrained)
0.5 cup brown lentils (rinsed)
15 ounce chickpeas (rinsed, drained)
4 cup vegetable broth
0.25 cup fresh cilantro (chopped)
0.25 cup fresh parsley (chopped)
0.5 teaspoon salt
0.25 teaspoon black pepper
1 tablespoon lemon juice (freshly squeezed, for garnish)
1 rustic bread (sliced for serving)

Instructions

Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped yellow onion, diced carrots, and diced celery. Cook, stirring occasionally, until softened, about 8-10 minutes.
Stir in the minced garlic, ground ginger, ground cumin, ground turmeric, and cinnamon. Cook for 1 minute more until fragrant.
Add the undrained diced tomatoes, rinsed brown lentils, rinsed chickpeas, and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 40 minutes, or until the lentils are tender.
Stir in the chopped fresh cilantro and chopped fresh parsley. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste. Cook for another 5 minutes.
Serve hot, garnished with a squeeze of fresh lemon juice if desired, alongside slices of rustic bread.

Notes

For a thicker soup, you can mash a portion of the lentils and chickpeas against the side of the pot with a spoon.

Nutrition (per serving)

Calories: 420
Protein: 19.8 g
Carbohydrates: 70.2 g
Fat: 8.5 g
Fiber: 20.3 g
Sodium: 890 mg
Saturated Fat: 1.2 g
Sugar: 10.1 g