Moroccan Harira

Serving of soup in a white bowl


Try this hearty and delicious Moroccan stew for a great way to use lentils and chickpeas.


1 tablespoon
olive oil
1 cup
finely chopped onions
celery, diced (stalks! )
potato, chopped (small! )
carrot, diced (small! )
3 cloves
garlic, minced
1 teaspoon
1⁄4 teaspoons
saffron (optional)
1 teaspoon
ground coriander seeds
1⁄2 teaspoons
1 pinch
cayenne pepper
1 can
plum tomatoes
4 cups
vegetable or chicken broth
1 cup
canned chick peas, drained and rinsed
1⁄2 cups
1⁄4 cups
fresh lemon juice
salt and pepper to taste


  1. Rinse the lentils in a bowl of cold water, and pick out any dried debris. Drain.
  2. In a soup pot, saute onions and celery until translucent. Add garlic, spices, potato, carrot and cook 5 minutes.
  3. Mix in the tomatoes, lentils, chickpeas and vegetable stock.
  4. Bring to a boil and then simmer for 20 minutes, until the lentils are tender.
  5. Use a potato masher to break up the plum tomatoes into a pulp.
  6. Garnish with chopped fresh herbs and season to taste with lemon juice, salt and pepper.

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