Harira (Moroccan Lentil and Chickpea Soup)

Hearty tomato soup with lentils, chickpeas, celery and warm spices, traditionally served to break the Ramadan fast.

60 min 6 servings Easy moroccan

Ingredients

• 1 pcs onion
• 2 pcs celery stalks
• 3 tbsp olive oil
• 1 tsp turmeric
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 400 g canned crushed tomatoes
• 100 g brown lentils
• 240 g canned chickpeas
• 1.2 l water
• 2 tbsp flour
• 100 ml cold water
• 0.5 bunch fresh cilantro
• 0.5 bunch fresh parsley
• 1 tsp salt
• 1 pcs lemon

Steps

1. Dice 1 onion and 2 celery stalks into small cubes.
2. Heat 3 tbsp of olive oil in a large pot over medium heat.
3. Cook the onion and celery for 6 minutes until soft.
4. Stir in 1 tsp of turmeric, 1 tsp of ginger and 1 tsp of cinnamon for 30 seconds.
5. Pour in 400 g of crushed tomatoes.
6. Add 100 g of brown lentils.
7. Pour in 1.2 liters of water and add 1 tsp of salt.
8. Bring the soup to a boil.
9. Lower the heat to medium-low.
10. Simmer for 25 minutes until the lentils are soft.
11. Drain and rinse 240 g of canned chickpeas.
12. Add the chickpeas to the soup.
13. Whisk 2 tbsp of flour with 100 ml of cold water until there are no lumps.
14. Pour the flour mixture into the soup while stirring.
15. Simmer for 10 minutes more, stirring often, until the soup thickens.
16. Chop 0.5 bunch of cilantro and 0.5 bunch of parsley and stir them in.
17. Cut 1 lemon into 6 wedges and serve one wedge with each bowl.