Spiced Lentil Harira
A warm, aromatic Moroccan lentil soup built on warm spices, tomato, and chickpeas — ready in one pot. Finish with fresh cilantro and a squeeze of lemon for brightness.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 16g
comfortwholesomemoroccanvegetarianvegangluten-freedairy-freelentils
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1.5 tsp ground cumin, cinnamon, paprika, and ginger (Moroccan spice blend)
- 1 cup red lentils
- 1 can canned tomatoes (14.5 oz)
- 1 can canned chickpeas (15 oz), drained
- 3 cups vegetable broth
- ¼ cup fresh cilantro or parsley, chopped
- ½ whole lemon
Instructions
- 1
Heat oil in a large pot over medium. Add onion and cook until soft, ~4 minutes.
- 2
Stir in garlic and spice blend; cook until fragrant, about 30 seconds.
- 3
Add lentils, tomatoes, chickpeas, and broth. Bring to a boil, then simmer 12–15 minutes until lentils are tender.
- 4
Taste and season with salt and pepper. The soup should be thick and warming.
- 5
Ladle into bowls. Top with fresh cilantro and a squeeze of lemon juice. Serve hot.
Tools you’ll need
- large pot (4-quart+)
- wooden spoon
- ladle
- cutting board
- knife
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