20-Min Harira — Moroccan Lentil & Chickpea Soup
Warm, spiced Moroccan soup with red lentils and chickpeas that cooks in one pot. Tangy tomato, warming cinnamon and ginger, finished with a squeeze of lemon.
- Total time
- 20 min
- Servings
- 4
- Calories
- 312
- Protein
- 18g
comfortwholesomemoroccanvegetarianveganlentilschickpeastender
Ingredients
- 1 cup red lentils
- 1 can (15 oz) canned chickpeas, drained
- 1 can (14 oz) crushed tomatoes
- 4 cups vegetable broth
- 1 tbsp ginger, minced
- 1 whole lemon
Instructions
- 1
Heat olive oil in a large pot over medium-high heat. Add minced ginger and cook 30 seconds until fragrant.
- 2
Add red lentils, broth, crushed tomatoes, and chickpeas. Stir to combine.
- 3
Bring to a boil, then lower heat to medium. Simmer 12–15 minutes until lentils break down and soup thickens.
- 4
Stir in 1 tsp ground cinnamon and 0.5 tsp cayenne (or to taste). Juice the lemon and stir in.
- 5
Taste and adjust salt and pepper. Serve hot.
Tools you’ll need
- large pot (4-quart)
- wooden spoon
- citrus juicer
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
