Moroccan Harira Soup
by Earl Zapf
This delicious lentil and vegetable soup features a Moroccan spice mix called Ras el Hanout, which is a fragrant blend of spices that have a strong, warm flavour and a touch of sweetness. It really turns this soup into an exceptional one!
- 2 red onions, diced
- 4 garlic cloves, minced
- 6 celery stalks
- 4 carrots
- 2 fennel bulbs
- 1 cup chopped tomato or 1 400g can Chantal chopped tomatoes
- 2 cups Chantal red split lentils, rinsed
- 2 tsp ground coriander
- 2 tsp Chantal cumin powder
- 2 tsp Chantal fennel seeds
- 2 tsp Ras el Hanout
- 2 tsp smoked paprika
- Vegetable stock
- 2 tsp Chantal fine sea salt
- 1 tsp ground black pepper
- Juice of 1 lemon
- Fresh coriander (optional)
1. Begin with prepping all the vegetables. Wash and dice to roughly the same size. Feel free to substitute with seasonal veggies you have on hand.
2. Heat the olive oil in a large soup pot.
3. Cook off the onions and add the garlic.
4. Add diced veggies and stir to coat them. Cook for a few minutes.
5. Add the lentils (no need to soak or cook prior to using them), mix and cook 1-2 minutes.
6. Add the spices and stir well.
7. Add enough vegetable stock (or water) to cover all ingredients by a good 8cm. Cook until the lentils are soft and simmer 5 more minutes.
8. Add lemon juice, salt and pepper to taste.
Serve each bowl topped with chopped coriander and fresh bread.