Moroccan Harira Lentil & Vegetable Soup
This hearty soup is packed full of seasonal vegetables that support the immune system. And the red lentils are a great plant-based source of protein and fibre. Don’t be put off by the long list of spices, they give this soup a unique and warming flavour.
- 2 Tbsp Chantal Organics Extra Virgin Olive Oil
- 2 red onions, diced
- 4 garlic cloves, minced
- 6 celery stalks
- 4 carrots
- 2 fennel bulbs
- 1 can Chantal Organics Tomatoes Chopped 400g
- 2 cups dried red lentils, rinsed
- 2 Tbsp ground coriander
- 2 Tbsp ground cumin
- 2 Tbsp fennel seeds
- 2 Tbsp Ras el Hanout
- 2 Tbsp smoked paprika
- 2 cubes vegetable stock (we love Kallo)
- 1 to 2 litres of water
- 1 lemon, juiced
- Salt and pepper to taste
- Fresh coriander (optional)
Begin with prepping all the vegetables. Wash and dice to roughly the same size. You can substitute with any seasonal vegetables you have on hand.
Heat the olive oil in a large soup pot.
Cook off the onions and add the garlic.
Add diced vegetables and stir to coat them. Cook for a few minutes.
Add the lentils (no need to soak or cook prior to using them), mix and cook 1-2 minutes.
Add the spices and stir well, letting them cook just enough to release their flavour and aroma.
Add enough vegetable stock to cover all ingredients by a good 8cm. Cook until the lentils are soft and simmer 5 more minutes.
Add juice of 1 lemon, salt and pepper to taste
Serve each bowl with a sprinkling of fresh coriander and fresh bread.
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