Moroccan cuisine · Soups & Stews

Harira

Rich tomato, lentil and chickpea soup with ras el hanout – Morocco's famous Ramadan soup.

Ingredients · for 6 servings

• 150 g brown lentils
• 1 can chickpeas (400 g)
• 1 can chopped tomatoes (400 g)
• 200 g beef (diced, optional)
• 2 onions
• 2 celery stalks
• 1 tsp ras el hanout
• 1 tsp turmeric
• 1/2 tsp ginger (ground)
• 3 tbsp flour
• 1/2 bunch cilantro
• 1/2 bunch parsley
• 1 lemon
• 3 tbsp olive oil
• Salt, pepper

Instructions

1. Finely chop the onions and celery and sauté with the meat in the olive oil for 5 min.
2. Stir in the ras el hanout, turmeric and ginger and toast briefly.
3. Add the tomatoes, lentils and 1.5 l water and simmer for 40 min.
4. Add the drained chickpeas and half of the chopped herbs.
5. Stir the flour smooth with 150 ml cold water and stir it in – it makes the harira velvety and thick.
6. Simmer for another 10 min, stirring often; season with salt and pepper.
7. Serve with the remaining herbs and lemon wedges – traditionally with dates on the side.