Harira Soup

Serves: 8 | Prep: 15 min | Cook: 40 min

Moroccan tomato soup with chickpeas and lentils — warming, spiced, and thick.

Ingredients

• 4 cans chickpeas, drained
• 200 g red lentils
• 2 onions, diced
• 4 celery stalks, diced
• 2 carrots, diced
• 2 cans crushed tomatoes
• 2 tbsp tomato paste
• 2 tbsp harissa paste
• 1 tsp turmeric
• 1 tsp cumin
• ½ tsp cinnamon
• 1 tsp smoked paprika
• 100 g vermicelli
• 2 L vegetable broth
• Olive oil, salt & pepper
• Fresh parsley & cilantro
• Lemon wedges for serving

Instructions

1. Sauté onion, celery, and carrots in olive oil for 5 minutes until softened.
2. Add garlic and spices; cook 1 minute.
3. Add crushed tomatoes, tomato paste, lentils, chickpeas, and broth. Bring to a boil then simmer uncovered for 25 minutes.
4. Add vermicelli and cook 8 minutes more. Stir in harissa.
5. Season and serve with lemon wedges, fresh parsley, and bread.