Harira Recipe
User Reviews
4.9
Harira Recipe
Description
Harira Recipe combines yellow onion, celery, carrots, garlic, and a combination of warming spices sautéed in olive oil before adding ripe crushed tomatoes, tomato paste, fresh cilantro, green and red lentils, and canned chickpeas. These ingredients simmer in vegetable or chicken stock until the legumes become tender and the flavors blend fully, creating a soup with thick, stew-like consistency. The addition of rice at the end cooks through, adding extra substance and slight firmness to the texture.
The flavor profile is complex and aromatic, balancing earthy spices like cumin and turmeric with sweet tomato base and herbal freshness from cilantro. A hint of cayenne adds gentle heat, while lemon served on the side lets you customize brightness with a squeeze before eating.
This soup works well as a comforting lunch or light dinner, especially suited for cooler weather or when you want a filling meal with plant-based protein and hearty texture.
For added flavor, homemade harissa paste can be stirred in during cooking. Leftovers keep well in the refrigerator for several days, during which the soup thickens; reheat with added water as needed to adjust consistency.
Ingredients
- extra virgin olive oil
- 1 yellow onion finely chopped, large
- 2 celery chopped, stalks
- 1 carrot peeled and chopped
- kosher salt
- 4 garlic minced, cloves
- 1 ½ teaspoons black pepper
- 1 1/2 teaspoon Turmeric
- 1 teaspoon cumin
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon cayenne pepper
- 2 14- ounce crushed tomato canned
- 3 tablespoons tomato paste
- 1 cup cilantro packed chopped fresh
- 1 cup green lentils rinsed
- 1 cup red lentils rinsed
- 1 14- ounce chickpeas canned
- 7 cups vegetable stock preferably low-sodium, or chicken stock
- ¼ cup long grain rice or ¼ cup broken vermicelli, rinsed
- lemon for serving, wedges
Instructions
- In a large Dutch Oven, heat 4 tbsp extra virgin olive oil over medium heat until shimmering. Add the onions, celery, and carrots. Season with kosher salt. Cook for 5 minutes, stirring regularly until softened.
- Add the garlic and spices and cook for a couple of 1 to 2 minutes, stirring regularly.
- Add the crushed tomatoes, tomato paste, cilantro, lentils (both green and red), and chickpeas. Add a dash more kosher salt and cook for 5 minutes, stirring.
- Add the broth and raise the heat. Bring to a boil for 5 minutes, then turn the heat to low. Cover and let simmer for 45 minutes or until the legumes are fully cooked and very tender (check occasionally and plan to add more stock or water. The soup will be thick, but it should not be too thick that you cannot pour it. Make sure to adjust the salt as you add more liquid.)
- Stir in the rice and cook for another 15 or until the rice is fully cooked.
- Serve with lemon wedges.
Notes
- Adding 1 to 2 teaspoons of homemade harissa paste during cooking enhances the soup's flavor with gentle heat.
- Store leftover harira in airtight containers in the refrigerator for 3 to 4 days; reheat over medium heat and add water if the soup has thickened.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people (up to)
Amount Per Serving
Calories 3043 kcal
% Daily Value*
| Calories | 304.3kcal | 15% |
| Carbohydrates | 37g | 12% |
| Protein | 22.3g | 45% |
| Fat | 2.6g | 4% |
| Saturated Fat | 0.3g | 2% |
| Potassium | 1107.9mg | 24% |
| Fiber | 24.9g | 100% |
| Vitamin A | 2851.1IU | 57% |
| Vitamin C | 14.7mg | 16% |
| Calcium | 108.6mg | 11% |
| Iron | 7.4mg | 41% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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