20-Min Harira — Moroccan Spiced Lentil Soup
Warm, aromatic Moroccan lentil and chickpea soup spiked with cinnamon, cumin, and tomato. Ready in 20 minutes with canned beans—no slow simmer required.
- Total time
- 20 min
- Servings
- 4
- Calories
- 268
- Protein
- 12g
comfortwholesomemoroccanvegetarianvegangluten-freelentilschickpeas
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1.5 tsp ground cumin
- ½ tsp ground cinnamon
- 1 can (14 oz) canned diced tomatoes
- 1 can (15 oz) canned chickpeas, drained
- ¾ cup red lentils
- 4 cups vegetable broth
- to taste salt and pepper
Instructions
- 1
Heat oil in a large pot over medium. Add diced onion and cook, stirring, until softened, ~4 minutes.
- 2
Stir in garlic, cumin, and cinnamon. Cook until fragrant, about 30 seconds.
- 3
Add tomatoes with their liquid, chickpeas, lentils, and broth. Bring to a boil, then reduce heat.
- 4
Simmer until lentils are tender and soup thickens slightly, 10–12 minutes. Stir occasionally.
- 5
Taste and adjust salt and pepper. Serve hot in bowls.
Tools you’ll need
- large pot with lid
- wooden spoon
- measuring spoons
- measuring cups
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