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Vegetarian Harira Soup

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Recipe: Vegetarian Harira Soup

Vegetarian Harira Soup is a classic Moroccan Soup made withe lentils, chickpeas, fresh herbs and warming spices. This hearty, healthy soup is a meal on its own. Comforting during the cold season, it is easy to put this together.Serve it on its own or with some pita bread. We prefer to have it on its own as it is very filling. It originates from the North African Maghreb Cuisine.

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After all the festivities… Navratri followed by Diwali, it is time to avoid all the sweet stuff, the fried goodies and get back to a normal, healthy diet. After the festivities and over indulgence ( I must admit I had quite a bit of chips with yogurt dip and fried wedges along with all the delicious sweets) our  group decided on soups as the theme. I love soups, not so much the ready made ones but  the home made ones. If we are having it as a meal, I prefer them hearty.

Harira Soup | Moroccan Vegetable Soup

Moroccan soups are usually made with meat and veggies. They are served during the month of Ramadan to break the fast. The rest of the year they are served as a starter or as a light meal. But Harira Soup is a bit different. It is mostly made with vegetables, lentils, chickpeas and some add vermicelli or rice.  I opted for vermicelli. Some may add a small amount of meat. What makes it different from the other hearty vegetable soups is the mixture of the warming spices and the addition of a generous amount of fresh herbs. It is easy to make spice blend or mixture at home.

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Ingredients Required For Vegetarian Harira Soup

Lentils 

Commonly known as masoor dal in India. Can use the brown, green or the split orange one. I have used whole brown lentils. I prefer to soak the lentils for  20-30 minutes. This allows them to cook fast and well in the soup. If you like soups with lentils check out my Moong Dal Shorba where I use yellow split moong dal.

Chickpeas

The white variety known as kabuli chana. Use canned or boiled chickpeas. If you are going to boil the chickpeas at home then soak them in warm water overnight or for 6-8 hours. Drain out the water. Wash the chickpeas. Put them in the pressure cooker with enough water and salt. Boil for 3 whistles. If you use the Instant Pot then set the pressure setting at normal low.

Onion

Use either red, white or yellow. Peel and chop the onion finely.

Garlic

Peel and mince or chop finely.

Carrot

Peel and cut it into small cubes.

Celery

Add finely chopped celery, one stalk is enough.

Olive Oil

Can use olive oil or any oil of your choice.

Pureed Tomato

Can puree fresh tomatoes (about 4-6 depending on the size) with little water. Or can cook the tomatoes in little water and make the puree. Can use canned tomato puree. Use ready made passata if you want to.

Cilantro

I cut the cilantro with the stalks. The stalks are very flavourful. Best to cut them as finely as posssible.

Parsley

I have used flat parsley.

Stock| Water

I prefer to use water for this soup recipe as I want the flavours of the spices and herbs to come through. Usually I use the water I have rinsed the blender jug with after pureeing the tomatoes.

Salt

Add according to your taste.

Spice Mixture

For the spice mixture you need cumin, ginger, cinnamon, smoked paprika, turmeric, cayenne, pepper powders. Cayenne is the normal red chilli powder. If you have harissa powder or sauce then use that instead of cayenne powder.

Saffron

Optional ingredient. Add a bit for flavour. I love the flavour of saffron so am always looking out for an opportunity to use it.

Vermicelli |Rice

Use wheat or rice ones. If you get millet vermicelli, you can use that. I have used semolina vermicelli. Don’t use semolina vermicelli if you want the soup to be gluten free. Best to use the rice one. You can replace the vermicelli with rice.

Lemon| Lemon Juice

Serve the soup with a slice of lemon. Or you can add the lemon juice before serving.

Watch How To Make Vegetarian Harira Soup

 

 

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VEGETARIAN HARIRA SOUP |MOROCCAN VEGETABLE SOUP

Vegetarian Harira Soup is a classic Moroccan Soup made withe lentils, chickpeas, fresh herbs and warming spices. This hearty, healthy soup is a meal on its own. Comforting during the cold season, it is easy to put this together.Serve it on its own or with some pita bread
Course Main Meal, Starter
Cuisine Moroccan
Keyword harira soup recipe, Moroccan Vegetable Soup, Vegetarian Harira Soup, Vegetarian Moroccan Soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author mayurisjikoni

Ingredients

  • 1 tbsp olive oil
  • 1 medium onion diced
  • 2-3 cloves garlic minced or chopped
  • 1 medium carrot cut into cubes
  • 1 stalk celery sliced
  • ½ cup lentils
  • 1 cup white chickpeas cooked
  • ¼ cup vermicelli or rice
  • 1 cup fresh tomato puree thick
  • 1 tsp salt
  • 4 cups water or stock
  • ¼ cup coriander finely chopped
  • ¼ cup parsley finely chopped
  • 1-2 tbsp lemon juice
  • 1/4 tsp saffron

FOR THE SPICE MIXTURE

  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp smoked paprika powder
  • ½ tsp ginger powder
  • ½ tsp ground pepper
  • ½ tsp cinnamon powder
  • ¼ tsp turmeric powder
  • ¼ tsp cayenne powder

Instructions

PREPARE THE SPICE MIXTURE

  • First of all mix the spices and keep it on the side till required.

PREPARATION OF THE SOUP

  • Heat oil in a pan over medium heat.
  • Add onion and stir fry till it becomes a bit soft.
  • Add garlic and celery. Stir fry for a minute or two.
  • Add the diced carrot and allow it to cook for 1-2 minutes.
  • Add the soaked lentils, chickpeas, vermicelli and salt.
  • Mix well.
  • Add water or stock, saffron and the tomato puree. Mix well.
  • Cover the saucepan and allow the vegetables, lentils and vermicelli to cook over low to medium heat.
  • This will take about 15-20 minutes. The soup will become thick.
  • Add the chopped parsley and coriander. Also add the spice mixture. Mix well.
  • Allow the soup to simmer for 1-2 minutes.
  • Just before serving the soup, add lemon juice. Or serve with lemon slice on the side.
  • Enjoy this hearty soup on its own or with some pita bread.

Notes

  • To make fresh tomato puree, cut 4-6 tomatoes into chunks and put them in a saucepan. Add 2 tbsp water. Cover the pan and cook the tomatoes over low heat till soft. Puree the cooked tomatoes in a blender.
  • Adjust the spices according to your taste.
  • You can add other vegetables of your choice.
  • Replace vermicelli with rice.
  • Use harissa paste or powder instead of cayenne powder.

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