Moroccan Vegan Harira Soup
This Moroccan soup is filled with goodness and warming ingredients. Is you're fasting for Ramadan or it's cold where you live, then this recipe is perfect for you.
I love having this soup for breaking my fast as it is warm and satisfying with all the lentils in there but minus the meat so it's not too heavy on your digestion after not eating for a while.
I personally also love having this soup for Suhour as it keeps me full for the whole day!
Let's get to the recipe. It's simple and easy to master.
Moroccan Harira Soup
- 1 cup brown lentils
- 1 can of chickpeas
- 2 cups veggie broth (or water will be fine)
- 1 handful of parsley large stems removed
- 1 handful of cilantro large stems removed
- 1 large red onion diced
- 3 garlic cloves diced
- 2 tomatoes roughly chopped
- 1.5 tsp paprika
- 1 tsp cumin and dried coriander
- 1/2 tsp turmeric and ginger
- sea salt and pepper to taste
- chili flakes to taste
- 2 tbsp of tomato paste
- 3 tbsp whole wheat flour
- In a food processor mix the two tomatoes, parsley, fresh coriander, onion, and garlic together with about a cup of water
- Pour the mixture into a large pot and bring to a boil then lower the heat to a simmer
- Add the tomato paste and the spices
- Add the lentils and veggie broth. You want there to be about an inch or two of liquid over the lentils (depends on how thick or thin you like your soup, I like mine thick)
- Mix the flour with one cup of water in the food processor then add it to the soup and bring to a boil
- Cook until the lentils are softened
- Reduce the heat and add the chickpeas
- Garnish with cilantro or parsley