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Nutrition Facts
Serving Size 1 large pot of soup 1461g Recipe makes 1 large pot of soup) The following items or measurements are not included below: 1 can chickpeas
Calories 980
Calories from Fat 243		(24%)
Amount Per Serving		%DV
	Total Fat 27.1g	41%
	Saturated Fat 15.4g	76%
	Monounsaturated Fat 6.8g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 61mg		20%
Sodium 2557mg		106%
Potassium 3730mg		106%
Total Carbohydrate 155.9g		51%
	Dietary Fiber 48.1g	192%
	Sugars 39.6g
Protein 39.8g		79%
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Meatless Harira (A Moroccan soup)

Recipe #44257 | 2¼ hours | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Nicole Isabella
Oct 27, 2002

This recipe is adapted from the one found in Paula Wolfert's "Couscous and Other Good Foods From Morocco". It should be stated that traditionally, the soup is made with meat, usually lamb. However, my husband (who is Moroccan) doesn't like it with meat, and so I came up with a meatless version; the broth cube adds some "meaty" flavor. Also, garam masala is Indian, not Moroccan; however, it is close to the Moroccan spice "ras el hanout" and adds a good flavor to the soup. This soup is traditionally prepared during Ramadan, the Muslim month of fasting; however, it is good at any time, especially when cold weather arrives.

1 large pot of soup (change servings and units)

Ingredients

1 large onion, chopped
1 cup chopped parsley
1 stalk celery & leaves, chopped
1 can chickpeas
1 teaspoon black pepper
2 teaspoons garam masala
1 teaspoon ginger
1 teaspoon turmeric
2 tablespoons butter
1/2 teaspoon cinnamon
1/2 cup dried brown lentils
2 tablespoons coriander leaves
1 (28 ounce) can crushed tomatoes
3 tablespoons semolina or flour, mixed with
1/2 cup water
1 bouillon cube, preferably beef
salt
lemon wedge (to serve)

Directions

1
In a large soup pot, saute the onion, parsley, celery, pepper and turmeric in the butter for a few minutes, then add the cinnamon and other spices.
2
Saute on very low heat for about 15 minutes or less, until the onions are soft and the spices are well-distributed.
3
Wash the lentils.
4
Puree the coriander leaves in a blender with a little water, or pound with a mortar and pestle.
5
Add both to the pot, along with the crushed tomatoes (I also like to puree the tomatoes in the blender before I add them, to eliminate any large chunks that might remain).
6
Cook for 15 minutes over low heat, and then add 1 1/2 quarts of water (about 7 cups).
7
Add the soup cube.
8
Cook on low/medium heat until the lentils are soft (I usually let the soup cook for about 2 hours to allow the flavors to blend).
9
A few minutes before serving, add salt to the soup (you could also add some vermicelli or other small soup noodle at this point, but I personally don't; if you do, make sure to allow an extra few minutes for the noodles to cook).
10
Add the flour and water mixture; mix well to prevent lumps from forming.
11
Serve with lemon wedges on the side, to be squeezed over the soup.

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Featured Reviews for This Recipe

From: justcallmetoni

On Jan 15, 2006

Loved, loved, loved this one. I was a bit impatient with all the steps as I usually think of soup as a dump and simmer affair. But the wonderful layering of flavors was just superb and well worth the trouble. I halved the recipe but used a full can of chickpeas. (Speaking of the chickpeas, the instructions didn't say when to add them so I included them with the lentils.) Also added a teaspoon of harissa at the point where I mixed in the lentils. I did have to add additional water (about 3 cups) as so much of it was absorbed by the lentils and from evaporation. Instead of vermicelli, I added about 1/4 cup of Israeli couscous (the big bead-sized kind). Even the half recipe yielded about 8 cups of soup. The Morrocan chef at work makes this every week a treat for me, but I have to mine (yours) was even better. Do I dare bring some in? Did I say how much I loved this? Thanks!!!

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From: Chef #166348

On Oct 7, 2004

This soup is fantastic! Exactly what I've been searching for on my quest for a moroccan stew recipe. I added thin egg noodles at the end and omited the flour and water combo. Thanks!

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From: Bryon Zammit

On Mar 5, 2003

Very nice soup. I liked the spicy flavour very much. I used canola oil instead of the butter to lower the fat and cholesterol. The directions could have been a bit more clear such as there are no mention of some of the ingredients listed, but its fairly straight forward recipe and didn't cause any problems.

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From: Missy Wombat

On Jan 5, 2003

In my next life, can I come back as a North African? Wow! This is a very spicy soup but it is fantastic. I sauted the onions and spices first and then I threw the rest into the crockpot. This recipe is definitely a winner in that respect. I left out the celery as I was out of it but the soup is STILL a 5-star. I recommend making your own garam masala from scratch and getting the old mortar and pestle out. It makes all the difference. Nicole, keep posting more vegetarian recipes PLEASE!

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