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15 • minutes
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2 • people
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Moroccan Harira Lentil & Vegetable Soup

5/5 (2)


  • tick2 tsp Chantal Organics Extra Virgin Olive Oil
  • tick2 red onions, diced
  • tick4 garlic cloves, minced
  • tick6 celery stalks
  • tick4 carrots
  • tick2 fennel bulbs
  • tick1 can Chantal Organics Tomatoes Chopped 400g
  • tick2 cups dried red lentils, rinsed
  • tick2 tsp ground coriander
  • tick2 tsp ground cumin
  • tick2 tsp fennel seeds
  • tick2 tsp Ras el Hanout
  • tick2 tsp smoked paprika
  • tick2 cubes vegetable stock (we love Kallo)
  • tick1 to 2 litres of water
  • tick1 lemon, juiced
  • tickSalt and pepper to taste
  • tickFresh coriander (optional)


  • Step 1.

    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.

  • Step 2.

    Heat the olive oil in a large soup pot.

  • Step 3.

    Cook off the onions and add the garlic.

  • Step 4.

    Add diced vegetables and stir to coat them. Cook for a few minutes.

  • Step 5.

    Add the lentils (no need to soak or cook prior to using them), mix and cook 1-2 minutes.

  • Step 6.

    Add the spices and stir well, letting them cook just enough to release their flavour and aroma.

  • Step 7.

    Add enough vegetable stock to cover all ingredients by a good 8cm. Cook until the lentils are soft and simmer 5 more minutes.

  • Step 8.

    Add juice of 1 lemon, salt and pepper to taste

  • Serving Suggestions

    Serve each bowl with a sprinkling of fresh coriander and fresh bread.

Chantal Organics Products used

Extra Virgin Olive Oil
Chopped Tomatoes

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