Harira | FoodieAtlas

Ingredients

For the Soup:
2 tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, minced
1 cup celery, chopped
1 cup carrots, chopped
1 cup tomatoes, peeled and chopped (or 1 can diced tomatoes)
1/2 cup chickpeas, soaked overnight and drained (or 1 can chickpeas, drained)
1/2 cup lentils
1/2 cup vermicelli or thin noodles
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1/4 teaspoon black pepper
1 teaspoon salt, or to taste
6 cups vegetable broth or water
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
1/4 cup tomato paste
1/4 cup flour (optional, for thickening)
Juice of 1 lemon
For Garnish (optional):
Lemon wedges
Fresh cilantro or parsley

Instructions

Prepare the Soup

Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the garlic, celery, and carrots. Cook for another 5 minutes, stirring occasionally.

Stir in the chopped tomatoes (or canned tomatoes) and cook for another 5 minutes until they start to break down.

Add the chickpeas, lentils, and spices (ginger, cinnamon, turmeric, cumin, coriander, paprika, black pepper, and salt). Stir well to combine.

Pour in the vegetable broth or water and bring to a boil. Reduce heat and let it simmer for about 30 minutes, or until the chickpeas and lentils are tender.

Add Noodles and Herbs

Add the vermicelli or thin noodles to the pot and cook for an additional 10 minutes, or until the noodles are cooked.

Stir in the tomato paste, cilantro, and parsley. If you prefer a thicker soup, you can mix the flour with a bit of water to form a slurry and add it to the pot. Stir well and cook for a few more minutes until thickened.

Adjust the seasoning if needed and add lemon juice to taste.

Serve

Ladle the Harira into bowls and garnish with lemon wedges and additional fresh cilantro or parsley if desired.