Harira Soup for Ramadan
Savor the comforting and aromatic flavors of Harira Soup, a cherished dish traditionally enjoyed during Ramadan. This hearty and nutrient-packed soup combines tender green lentils, protein-rich chickpeas, and delicate vermicelli noodles in a fragrant tomato-based broth seasoned with bold spices like cinnamon, turmeric, and paprika. Fresh cilantro and parsley add a burst of freshness, while a squeeze of lemon enhances the vibrant flavors. Perfect as a nourishing starter or a complete meal, this one-pot dish is both satisfying and easy to prepare, with just 15 minutes of prep time and a rich, slow-simmered depth that comes together in an hour. Whether you're observing Ramadan or exploring global cuisine, this Harira Soup is a delicious way to bring warmth and flavor to your table.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large, diced onion
- 2 diced celery stalks
- 3 minced garlic cloves
- 1 teaspoon ground ginger
- 0.5 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground black pepper
- 1 teaspoon paprika
- 400 grams canned crushed tomatoes
- 6 cups vegetable broth
- 1 cup green lentils
- 1 cup cooked chickpeas
- 0.5 cup vermicelli noodles
- 0.25 cup, chopped fresh cilantro
- 0.25 cup, chopped fresh parsley
- 1 cut into wedges lemon
- to taste salt
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion and celery. Sauté for 5-6 minutes until softened.
Stir in minced garlic, ground ginger, ground cinnamon, ground turmeric, ground black pepper, and paprika. Cook for 1-2 minutes until fragrant.
Add the crushed tomatoes and cook for 5 more minutes, stirring occasionally.
Pour in the vegetable broth and bring to a gentle boil.
Add the green lentils and allow them to simmer for 30 minutes, stirring occasionally.
Stir in the cooked chickpeas and continue cooking for another 15 minutes.
Add the vermicelli noodles and cook for 5-7 minutes, or until the noodles are tender.
Stir in the chopped fresh cilantro and parsley. Taste the soup and adjust the salt as needed.
Remove from heat and let the soup rest for a few minutes before serving.
Serve hot with lemon wedges on the side for squeezing over the soup.
Nutrition Facts
Calories |
1958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.5 g | 81% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4280 mg | 186% | |
| Total Carbohydrate | 294.4 g | 107% | |
| Dietary Fiber | 70.9 g | 253% | |
| Total Sugars | 70.7 g | ||
| Protein | 76.8 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 744 mg | 57% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 7086 mg | 151% | |
*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.
