Creamy Moroccan Harira with Seven Spices

Name: Creamy Moroccan Harira with Seven Spices
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Soup
Ingredients: 1 cup green lentils; 1 cup canned chickpeas; 2 tablespoons olive oil; 1 large onion; 3 cloves garlic; 1 teaspoon grated ginger; 1 pound ripe tomatoes; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon ground cinnamon; 1 teaspoon turmeric; 1/2 teaspoon smoked paprika; 1/2 teaspoon cayenne pepper; 1/2 teaspoon ground black pepper; 1/4 cup plain Greek yogurt; 2 teaspoons lemon juice; Salt; 4 cups vegetable broth; Fresh cilantro; Lemon wedges

Heartwarming Moroccan Lentil and Tomato Soup

A flavorful, fragrant soup that showcases the magic of traditional Moroccan spices blended with lentils and tomatoes.

1 h 45 min
6
Intermediate

Ingredients

For the Soup Base

1 cup green lentils

rinsed

1 cup canned chickpeas

drained

2 tablespoons olive oil

1 large onion

finely chopped

3 cloves garlic

minced

1 teaspoon grated ginger

1 pound ripe tomatoes

peeled and chopped

For the Spice Blend

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground cinnamon

1 teaspoon turmeric

1/2 teaspoon smoked paprika

1/2 teaspoon cayenne pepper

1/2 teaspoon ground black pepper

For Richness and Texture

1/4 cup plain Greek yogurt

2 teaspoons lemon juice

Salt

to taste

4 cups vegetable broth

For Garnishing

Fresh cilantro

chopped

Lemon wedges

Preparation

Preparing the Spice Blend

Combine spices

In a small bowl, combine the cumin, coriander, cinnamon, turmeric, paprika, cayenne pepper, and black pepper.

Mix thoroughly

Mix well to ensure even distribution of all spices.

Set aside

Set aside the spice blend for later use.

Preparing the Soup Base

Sauté aromatics

Heat olive oil in a large pot over medium heat. Add the chopped onions, garlic, and ginger; sauté until onions are translucent.

Bloom spices

Stir in the prepared spice blend and cook for 1–2 minutes as the spices bloom in the oil.

Add tomatoes

Add the peeled and chopped tomatoes to the pot and cook briefly.

For added depth, roast the tomatoes slightly before adding them to the pot.

Cooking Process

Simmer the soup

Add the tomatoes, chickpeas, lentils, and vegetable broth to the pot, bring to a boil, then reduce to a simmer for 30–35 minutes.

Incorporate yogurt

Remove from heat, allow to cool slightly, and stir in Greek yogurt and lemon juice.

Do not add yogurt to the boiling soup directly to prevent curdling.

Season to taste

Taste the soup and adjust salt as needed before serving.

Plating & Serving