Harira Chickpea and Lentil Soup
Warm, aromatic, and deeply satisfying, this Harira Chickpea and Lentil Soup is a Moroccan-inspired classic that brings bold spices and wholesome ingredients together in every spoonful. Featuring a fragrant blend of turmeric, cumin, cinnamon, and ginger, this hearty soup is packed with tender chickpeas, protein-rich lentils, fresh herbs, and a hint of tomato for tangy depth. Delicate vermicelli pasta adds a comforting texture, while a squeeze of lemon brightens each bowl with a burst of freshness. Perfect as a comforting weeknight dinner or a make-ahead meal, this one-pot recipe is not only flavorful but also quick to prepare, ready in under an hour! Serve it steaming hot and finish with a sprinkle of parsley and cilantro for an irresistible presentation.
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 1 large Onion, finely chopped
- 2 stalks Celery stalks, finely chopped
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground ginger
- 1 teaspoon Paprika
- 1 14-ounce can Canned diced tomatoes
- 6 cups Vegetable broth
- 1.5 cups Cooked chickpeas (or canned, drained and rinsed)
- 1.5 cups Cooked green or brown lentils
- 0.5 cup Vermicelli pasta, broken into small pieces
- 0.5 cup Fresh parsley, chopped
- 0.5 cup Fresh cilantro, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 whole Lemon wedges (for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and celery and sauté until softened, about 5 minutes.
Stir in the minced garlic, turmeric, cinnamon, cumin, ginger, and paprika. Cook for 1 minute until fragrant.
Add the canned diced tomatoes and cook for 3 minutes, stirring occasionally.
Pour in the vegetable broth and bring to a simmer.
Add the chickpeas, lentils, salt, and black pepper. Stir well and simmer for 20 minutes to allow the flavors to meld.
Add the broken vermicelli pasta and cook for an additional 7-8 minutes, or until the pasta is tender.
Stir in the chopped parsley and cilantro right before serving.
Ladle the soup into bowls and serve hot with fresh lemon wedges on the side.
Nutrition Facts
Calories |
2711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.2 g | 105% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6912 mg | 301% | |
| Total Carbohydrate | 407.7 g | 148% | |
| Dietary Fiber | 105.1 g | 375% | |
| Total Sugars | 81.0 g | ||
| Protein | 116.2 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1141 mg | 88% | |
| Iron | 47.2 mg | 262% | |
| Potassium | 8454 mg | 180% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
