20-Min Moroccan Harira Soup
Warm, spiced lentil soup loaded with chickpeas and tomato — the Moroccan classic, weeknight-fast. One pot, fragrant with cinnamon and ginger, ready in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 248
- Protein
- 12g
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp each ground cumin, cinnamon, and ginger
- 1 can (14.5 oz) canned tomatoes (diced)
- 1 can (15 oz) canned chickpeas, drained
- ¾ cup red lentils
Instructions
- 1
Heat oil in a large pot over medium. Add onion and cook, stirring, until soft, about 4 minutes.
- 2
Add garlic, cumin, cinnamon, and ginger. Stir until fragrant, about 60 seconds.
- 3
Pour in tomatoes with their juice, chickpeas, lentils, and 4 cups water. Bring to a boil.
- 4
Reduce heat to medium-low and simmer until lentils are tender, about 12 minutes.
- 5
Season generously with salt and pepper. Taste and adjust spices if needed.
- 6
Serve hot. A squeeze of fresh lemon lifts the warm spices beautifully.
Tools you’ll need
- large pot (5-quart minimum)
- wooden spoon
- measuring cups and spoons
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