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
- 1.5 cups of chickpeas
- 4 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
- Wash and rinse the lentils then soak them for 20 mins or so
- Heat a large pan on medium-low heat and saute your onions then add the garlic, then all the spices
- Add the tomato and tomato paste
- Add the lentils and veggie broth. You want there to be about 2-4 inches 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, about 25 mintues
- Reduce the heat and add the chickpeas
- Garnish with cilantro or parsley