📝 About This Recipe
This traditional Maghrebi soup is a cornerstone of Sephardic hospitality, offering a velvety blend of protein-rich pulses and aromatic spices. Traditionally used to break the fast, this Kosher version balances the earthy depth of brown lentils and chickpeas with the vibrant brightness of fresh cilantro and a squeeze of lemon. It is a hearty, fragrant masterpiece that bridges the gap between a light soup and a nourishing stew, perfect for any festive table.
🥗 Ingredients
The Aromatics
- 3 tablespoons Olive Oil (extra virgin)
- 1 large Yellow Onion (finely diced)
- 3 pieces Celery Stalks (including leaves, finely chopped)
- 1 tablespoon Fresh Ginger (peeled and grated)
Spices and Seasoning
- 1 teaspoon Turmeric (ground)
- 1/2 teaspoon Cinnamon (ground)
- 1 pinch Saffron Threads (crushed)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 teaspoons Kosher Salt (adjust to taste)
The Heart of the Soup
- 1 cup Brown or Green Lentils (rinsed and picked over)
- 15 ounces Chickpeas (1 can, drained and rinsed)
- 2 cups Crushed Tomatoes (canned or very ripe fresh)
- 7-8 cups Vegetable Stock (low sodium)
- 1/2 cup Cilantro (freshly chopped)
- 1/2 cup Flat-Leaf Parsley (freshly chopped)
The Thickener (Tadouira) and Finish
- 3 tablespoons All-purpose Flour (omit for a thinner broth)
- 1/2 cup Water (to mix with flour)
- 1/4 cup Vermicelli Noodles (broken into small pieces)
- 1 whole Lemon (juiced)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat until shimmering.
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2
Add the diced onion and celery. Sauté for 6-8 minutes until the onions are translucent and the celery has softened.
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3
Stir in the grated ginger, turmeric, cinnamon, and black pepper. Toast the spices for 1 minute until highly fragrant, taking care not to burn them.
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4
Add the crushed tomatoes and half of the chopped cilantro and parsley. Cook for 3-4 minutes, allowing the tomatoes to slightly caramelize.
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5
Pour in the vegetable stock and add the rinsed lentils. Increase the heat to bring the mixture to a boil.
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6
Once boiling, reduce the heat to low, cover the pot, and simmer for 30-35 minutes, or until the lentils are tender but still hold their shape.
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7
Stir in the chickpeas and the broken vermicelli noodles. Simmer for another 5-8 minutes until the noodles are al dente.
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8
While the noodles cook, prepare the 'Tadouira' thickener by whisking the flour and 1/2 cup of water in a small bowl until completely smooth with no lumps.
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9
Slowly pour the flour mixture into the simmering soup while stirring constantly. This will give the Harira its signature velvety, silky texture.
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10
Let the soup simmer for another 5 minutes to cook out the raw flour taste. The soup should thicken slightly.
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11
Stir in the remaining fresh cilantro, parsley, and the lemon juice. Taste and adjust salt as needed.
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12
Ladle the hot soup into bowls and serve immediately with extra lemon wedges on the side.
💡 Chef's Tips
For the best flavor, bloom your saffron in a tablespoon of warm water before adding it to the pot. If the soup becomes too thick the next day, simply thin it with a splash of water or stock when reheating. Don't skip the fresh lemon at the end; the acidity is essential to balance the earthy lentils and warm spices. To make this gluten-free, substitute the flour thickener with a cornstarch slurry and use gluten-free vermicelli or rice. If you prefer a meat version, you can brown 1/2 lb of cubed lamb or beef with the onions at the start.
🍽️ Serving Suggestions
Serve with warm, crusty Moroccan bread or Challah for dipping. Pair with a side of sweet dates or dried figs to balance the savory spices. A dollop of Greek yogurt or a drizzle of tahini on top adds a lovely creaminess. Serve alongside a fresh Israeli salad (cucumber and tomato) for a refreshing contrast. Enjoy with a glass of chilled mint tea for a truly authentic Maghrebi experience.