Harira is a hearty and warming Moroccan soup made with dried legumes, vegetables, and beef or lamb, making it filling and satisfying meal. This tomato-based soup often eaten with dates to break the fast during Ramadan. You can adapt it to make it vegan, simply omit the beef and use vegetable broth instead of beef broth.
- 3 tablespoons olive oil
- 1 large onion, finely diced
- 100g beef or lamb, cut into small cubes
- 3 cloves garlic, chopped
- 1 teaspoon turmeric
- 1 tablespoon dried ginger
- 1/2 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 4 medium tomatoes, peeled and pureed
- 100g dried chickpeas or canned chickpeas
- 100g dried lentils
- 2 large carrots, peeled and diced
- 1 large potato, peeled and diced
- 1 tablespoon chopped celery
- 1 tablespoon chopped cilantro
- 1/4 cup basmati rice or broken vermicelli
- lemon wedges, for serving
- Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Fry the onion until softened and lightly colored, 5 to 7 minutes. Add beef, cook for about 3 minutes until the beef lightly brown.
- Stir in garlic, turmeric, cayenne, ginger, and black pepper. Cook for another 2 minutes.
- Add tomatoes and 7 cups stock or water, bring to boil. If using dried chickpeas, add soaked and peeled chickpeas to the pot at this time. Reduce the heat and simmer uncovered for 15 to 20 minutes, then add lentils, carrot, and potato, and season with salt.
- Cover the pot then continue simmering until chickpeas, lentils, and vegetables are cooked, about 15 to 20 minutes more. Add more liquid if the soup to thick.
- Add basmati rice or vermicelli and let simmer 5 to 7 minutes. Stir in chopped parsley and cilantro. Serve in bowls with lemon wedges for squeezing over.