Harira Soup Recipe
This Harira soup is Moroccan-inspired and is loaded with chickpeas, lentils, and vermicelli in a spiced tomato broth. It's so filling and is vegetarian!
Servings: 8 servings
Equipment
Ingredients
- 2 tablespoons olive oil plus more for serving
- 1 large yellow onion diced
- 2 celery stalks chopped
- 4 cloves garlic minced
- 2 teaspoons paprika
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 ½ teaspoon salt divided
- ½ teaspoon black pepper
- 6 cups vegetable broth
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can chickpeas drained
- 1 cup green lentils rinsed
- ½ cup dried rice vermicelli noodles
- ½ cup chopped parsley plus more for serving
- 1 lemon juiced
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, celery, garlic, paprika, coriander, cumin, turmeric, ½ teaspoon salt, and pepper. Cook for 10 minutes, stirring occasionally, until the vegetables are softened.
- Stir in the vegetable broth, crushed tomatoes, chickpeas, and lentils. Bring to a boil, then reduce the heat to a simmer and continue cooking for 30 minutes, stirring occasionally.
- Stir in vermicelli and remaining 1 teaspoon salt, and cook until tender, 10 to 15 minutes.
- Stir in the chopped parsley and lemon juice and serve.
Notes
Storage: Kept in an airtight container in the fridge, the soup will keep for 3-4 days. You can reheat it on low heat on the stovetop or in the microwave! You might need to add a little extra water or broth to loosen the soup. It honestly tastes better the next day.
Nutrition
Serving: 1.5cups | Calories: 276kcal | Carbohydrates: 48g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1453mg | Potassium: 703mg | Fiber: 13g | Sugar: 8g | Vitamin A: 1180IU | Vitamin C: 24mg | Calcium: 91mg | Iron: 5mg
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