Harira Moroccan Lentil Soup Recipes

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HARIRA: MOROCCAN CHICKPEA STEW WITH CHICKEN AND LENTILS

Harira is traditionally served each night of Ramadan to break the fast.

Provided by Food Network

Categories     main-dish

Time 10h25m

Yield 10 to 12 servings

Number Of Ingredients 20



Harira: Moroccan Chickpea Stew with Chicken and Lentils image

Steps:

  • Pick over the chickpeas, cover with cold water, and soak overnight at room temperature. Drain chickpeas and rinse well with cold running water. Drain and set aside.
  • Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat. Season the chicken pieces with 1/4 teaspoon each of salt and pepper. Add the chicken in batches, and cook until well browned, about 4 minutes per batch. Remove the chicken from the pot and set aside. Add the onions and celery and cook until softened, about 4 minutes. Add the ginger, turmeric, pepper, cinnamon, and nutmeg and cook, stirring constantly, for 1 minute. Return the chicken to the pan and add the tomatoes and their juices, stirring well. Stir in the chicken stock, lentils, and chickpeas and bring to a boil. Reduce heat to medium-low, cover, and cook at a gentle simmer for 1 hour.
  • Add the rice and the remaining 1/2 teaspoon of salt and return the soup to a simmer. Cook covered for 30 minutes. Remove the lid, add the cilantro, parsley, and lemon juice and cook, uncovered for 5 minutes.
  • Ladle into warmed soup bowls and garnish with fresh cilantro sprigs.

1/4 pound dried chickpeas
3 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup diced onions
1/2 cup diced celery
2 teaspoons ground ginger
2 teaspoons turmeric
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 (28-ounce) can diced tomatoes and their juices
1 1/2 quarts rich chicken stock
1/4 pound dried green lentils
1/2 cup long-grain rice
1/2 cup chopped fresh cilantro leaves
2 tablespoons chopped fresh parsley leaves
2 teaspoons fresh lemon juice
Cilantro sprigs, for garnishing

HARIRA

This is the soup that Moroccans traditionally use to break the fast every night of Ramadan. Season with salt, pepper, mint leaves and cinnamon to taste.

Provided by Becky

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 2h45m

Yield 6

Number Of Ingredients 18



Harira image

Steps:

  • Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
  • Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours.
  • About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente). Stir in lemon and eggs, let eggs cook 1 minute.

Nutrition Facts : Calories 467.4 calories, Carbohydrate 50 g, Cholesterol 116.4 mg, Fat 16.7 g, Fiber 13.3 g, Protein 29.4 g, SaturatedFat 5.8 g, Sodium 593.8 mg, Sugar 6.5 g

1 pound cubed lamb meat
1 teaspoon ground turmeric
1 ½ teaspoons ground black pepper
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cayenne pepper
2 tablespoons margarine
¾ cup chopped celery
1 onion, chopped
1 red onion, chopped
½ cup chopped fresh cilantro
1 (29 ounce) can diced tomatoes
7 cups water
¾ cup green lentils
1 (15 ounce) can garbanzo beans, drained
4 ounces vermicelli pasta
2 eggs, beaten
1 lemon, juiced

MOROCCAN HARIRA (BEAN SOUP)

A (mostly) vegetarian, shoestring-budget meal that will leave you feeling both very satisfied and with tons of leftovers. Bonus: it's super-healthy and easy to prepare.

Provided by modestalmond

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 1h15m

Yield 10

Number Of Ingredients 16



Moroccan Harira (Bean Soup) image

Steps:

  • Stir beef stock and lentils together in a large pot; bring to a boil, reduce heat to low, and keep at a simmer while preparing onion.
  • Heat olive oil in a skillet over medium heat. Cook and stir onion, cinnamon stick, ginger, turmeric, cumin, and black pepper in the hot oil until the onion is translucent, about 5 minutes; add to stock mixture.
  • Pour garbanzo beans, kidney beans, tomatoes, and quinoa into the stock mixture; stir and bring mixture to a boil. Stir parsley and cilantro into the stock mixture; reduce heat to low and cook mixture at a simmer until the lentils are tender, about 45 minutes. Drizzle lemon juice over the soup before serving.

Nutrition Facts : Calories 260.8 calories, Carbohydrate 42 g, Fat 3.9 g, Fiber 12.5 g, Protein 14.4 g, SaturatedFat 0.6 g, Sodium 298.5 mg, Sugar 4.2 g

6 cups beef stock
1 cup dry lentils
1 tablespoon olive oil, or to taste
1 onion, chopped
1 cinnamon stick
1 teaspoon minced fresh ginger root
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can red kidney beans, rinsed and drained
1 (14 ounce) can diced tomatoes
1 cup cooked quinoa
1 bunch flat-leaf parsley leaves and thinner stems, chopped
1 bunch cilantro leaves and thinner stems, chopped
1 lemon, or to taste, juiced

HARIRA (SPICED MOROCCAN VEGETABLE SOUP WITH CHICKPEAS, CILANTRO, AND LEMON)

A Muslim staple to break the daily fast of Ramadan, this soup has crossed over to the Moroccan Jewish tradition of breaking the fast of Yom Kippur.

Provided by Joan Nathan

Categories     Rosh Hashanah/Yom Kippur     Soup/Stew     Dinner     Kosher     Vegetarian     Chickpea     Lentil     Parsley     Cilantro     Carrot     Tomato

Yield 8-10 servings

Number Of Ingredients 18



Harira (Spiced Moroccan Vegetable Soup with Chickpeas, Cilantro, and Lemon) image

Steps:

  • Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
  • Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. And don't forget to have some extra harissa in a plate on the side.

4 tablespoons olive oil
1 large onion, diced (about 2 cups)
3 stalks celery, diced (about 1 1/2 cups)
3 large carrots, peeled and cut in rounds
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 to 1 teaspoon harissa or dried red chile flakes, plus more for serving
Salt to taste
1 bunch parsley, chopped (about 1 1/2 cups/75 grams), divided
1 bunch cilantro, chopped (about 1 1/2 cups/75 grams), divided
1 (15-ounce/425-gram) can tomatoes, crushed, or 2 cups (450 grams) tomato sauce
7 cups (1 2/3 liters) chicken or vegetable stock
1 cup (200 grams) dried chickpeas, soaked overnight and cooked or 1 (15-ounce/425-gram) can chickpeas, drained
1 cup (370 grams) green lentils
1 teaspoon freshly ground black pepper
2 tablespoons all-purpose unbleached flour
1 large egg
Juice of 2 lemons (about 1/4 cup)

HARIRA SOUP

Harira, a savory Moroccan soup made with dried legumes - lentil, chickpeas, fava beans - is traditionally cooked with lamb or lamb broth, but this version is vegetarian. Though it is typically eaten to break the fast during Ramadan, it is served throughout the rest of the year as well. The soup tastes best the following day, when flavors have melded, but may thicken when refrigerated. Thin with water or broth when reheating, and adjust the salt.

Provided by David Tanis

Categories     soups and stews, appetizer

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 19



Harira Soup image

Steps:

  • Put olive oil in a large heavy-bottomed soup pot over medium-high heat. Add onion and cook, stirring, until softened and lightly colored, 8 to 10 minutes. Stir in garlic, ginger, pepper, turmeric, cumin, cayenne, saffron and cinnamon. Cook for about 2 minutes more.
  • Add tomato, celery leaves and cilantro and bring to a brisk simmer. Cook, stirring, about 5 minutes, until mixture thickens somewhat, then add 1 teaspoon salt, the brown lentils, red lentils and dried favas. Add 8 cups water. Bring to a boil, then reduce to a gentle simmer, covered with the lid ajar.
  • Let soup simmer for 30 minutes, then taste broth and adjust salt. Cook for 1 hour more at a gentle simmer, until the legumes are soft and creamy. It may be necessary to add more liquid from time to time to keep soup from being too porridge-like. It should be on the thick side, but with a pourable consistency. (With every addition of water, taste and adjust for salt.)
  • Just before serving, add pasta and let cook for 2 to 3 minutes. Ladle soup into small bowls and pass lemon wedges for squeezing.

Nutrition Facts : @context http, Calories 302, UnsaturatedFat 4 grams, Carbohydrate 51 grams, Fat 5 grams, Fiber 8 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 353 milligrams, Sugar 6 grams, TransFat 0 grams

2 tablespoons extra-virgin olive oil or butter
1 large onion, finely diced, about 2 cups
4 garlic cloves, minced
1 tablespoon dried ginger
1 1/2 teaspoons black pepper
2 teaspoons turmeric
1 teaspoon toasted and ground cumin
1/4 teaspoon cayenne
1/2 teaspoon crumbled saffron
1 (3-inch) piece cinnamon stick or 1/4 teaspoon ground cinnamon
4 cups diced ripe tomato, fresh or canned
2 tablespoons chopped celery leaves
2 tablespoons chopped cilantro
Salt
1 cup brown lentils, rinsed
1 cup red lentils, rinsed
1 cup peeled dried fava beans (or substitute 1 cup dried chickpeas, soaked overnight)
1/4 pound angel hair pasta or vermicelli, broken into 1-inch pieces
Lemon wedges, for serving

HARIRA (MOROCCAN LENTIL SOUP)

Tomato soup with lentils,chickpeas, and vermicelli pasta. Perfect for those cold winter days. This soup is served everyday during the holy month of Ramadan. This is a modified recipe from my mother.

Provided by misscasablanca

Categories     Lentil

Time 2h50m

Yield 12 serving(s)

Number Of Ingredients 17



Harira (Moroccan Lentil Soup) image

Steps:

  • Chop celery, onion, cilantro.
  • Place the lamb (bones optional, for flavoring), spices, margarine, celery, onion, and cilantro into a large pot over a low heat.
  • Stir tomatoes(without juice) into the mixture and let simmer for 15 minutes.
  • Pour tomato juice, 7 cups water, and the lentils into the pot.
  • Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours. Stirring occasionally.
  • About 10 minutes before serving turn the heat to medium-high, place chickpeas and vermicelli into the soup, let cook about 10 minutes.
  • Serve soup with lemon wedges on the side.
  • This is optional: serve with warm slices of bread, dates and boiled eggs (cut in half and sprinkled with cumin and salt).

Nutrition Facts : Calories 189, Fat 6.5, SaturatedFat 2.1, Cholesterol 20, Sodium 157.8, Carbohydrate 23, Fiber 4.4, Sugar 3.3, Protein 10.4

1 lb chicken or 1 lb beef
1 teaspoon turmeric
1 1/2 teaspoons black pepper
1 teaspoon cinnamon (optional)
1/4 teaspoon ginger
1/4 teaspoon cayenne pepper
2 tablespoons margarine
3/4 cup celery
1 onion
1 red onion
1/2 cup fresh cilantro
1 (29 ounce) can diced tomatoes
7 cups water
3/4 cup lentils (soaked in water overnight)
1 (15 ounce) can chickpeas, drained (or dried ones soaked in water)
4 ounces vermicelli (cut in small pieces)
1 lemon

HARIRA

Categories     Soup/Stew     Chicken     Herb     Rice     Tomato     Ramadan     Saffron     Chickpea     Lentil     Gourmet

Yield Makes about 12 cups

Number Of Ingredients 12



Harira image

Steps:

  • In a heavy kettle (at least 5 quarts) simmer chicken in broth and water 17 to 20 minutes, or until chicken is just cooked through, and transfer chicken with a slotted spoon to a cutting board. Add to kettle tomatoes, saffron, onions, chick-peas, rice, and lentils and simmer, covered, 30 minutes, or until lentils are tender. Shred chicken, discarding skin and bones, and stir into soup with salt and pepper to taste. Soup may be prepared 4 days ahead (cool uncovered before chilling covered).
  • In a bowl soak chick-peas in water to cover by 2 inches overnight or quick-soak (procedure follows) and drain.
  • To Cook Dried Chickpeas:
  • In a saucepan combine drained chick-peas and water to cover by 2 inches and simmer, covered partially, 1 to 1 1/2 hours, or until tender. Drain chick-peas.
  • To make 2 cups cooked chick-peas begin with a scant cup dried.
  • Just before serving, stir in coriander and parsley.
  • To Quick-Soak Dried Beans
  • Can be prepared in 45 minutes or less but requires additional unattended time.
  • In a large saucepan combine dried beans, picked over and rinsed, with triple their volume of cold water. Bring the water to a boil and cook beans, uncovered, over moderate heat 2 minutes. Remove pan from heat and let beans soak 1 hour.

1 whole chicken breast, halved
4 cups chicken broth
4 cups water
a 28-to 32-ounce can whole tomatoes, drained and puréed coarse
1/4 teaspoon crumbled saffron threads
2 medium onions, chopped fine
2 cups cooked dried chick-peas (recipe follows), or a 19-ounce can, rinsed
1/2 cup raw long-grain rice
1/2 cup lentils
3/4 cup finely chopped fresh coriander
3/4 cup finely chopped fresh parsley leaves
dried chick-peas, picked over water

HARIRA - CHICKPEA AND LENTIL SOUP

I am posting it here for safe keeping and will be making before long. It looks absolutely delicious. It is a traditional Ramadan Soup. UPDATE - I have now made the soup and love it; I made it with red lentils which worked fine.

Provided by Deantini

Categories     Clear Soup

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 17



Harira - Chickpea and Lentil Soup image

Steps:

  • Chop 2 tbsp each of cilantro and parsley, set aside.
  • Tie together the remainder of the parsley and cilantro bunches and place in large sauce pan. Add chicken stock and bring to boil. Reduce heat to low, cover and simmer for 15 minute Discard herb bundle.
  • Add lentils, cover and simmer for 15 minute.
  • Add chickpeas, tomatoes, onions, cinnamon, cumin, ginger, tumeric, and pepper, cover and simmer for 30 minute.
  • Remove 3 cups of soup and blend with hand blender or food processor.
  • Return to pot and heat through. Stir in lemon juice, oil and reserved herbs.
  • Ladle soup into bowls and sprinkle with cinnamon and top of lemon slices and dates.

1/2 bunch cilantro, fresh
1/2 bunch parsley, fresh
4 cups chicken broth
1/2 cup green lentil (or brown)
0.5 (19 ounce) can chickpeas, drained and rinsed
1 (19 ounce) can tomatoes, drained and chopped
1 onion, chopped
1 teaspoon cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon black pepper
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon cinnamon
1 lemon, thinly sliced
6 pitted dates, halved (optional)

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From thekitchensinkblog.com


HARIRA (MOROCCAN CHICKPEA AND LENTIL SOUP) - HOST THE …
Mix in the crushed tomatoes, celery leaves, harissa, stock, and half of the cilantro, and bring to a gentle boil. Reduce to a simmer and continue to cook, uncovered, for 15 minutes. Add the lentils and chickpeas and season generously with salt. Cook for 30 more minutes, taste, and adjust harissa and seasonings as needed.
From hostthetoast.com


MOROCCAN LENTIL AND GARBANZO SOUP (HARIRA) - VEGKITCHEN
This flavor-packed interpretation of Harira, a Moroccan soup combining high-protein lentils and chickpeas, can be enjoyed any time of year when you want a way to warm up, fast! Adapted from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas.. Serves: 6 to 8. 2 tablespoons extra-virgin olive oil; 2 large onions, chopped; 3 large celery stalks, diced
From vegkitchen.com


RECIPE FOR MOROCCAN HARIRA (CHICKPEA AND LENTIL SOUP)
Simmer the chickpeas, uncovered, until mostly tender, about 1 hour. 2. Finely chop the onions, celery, and carrots, and mince the garlic. 3. In a Dutch oven or heavy stock pan, heat the olive oil and add the onions, celery, and carrots. Add a generous pinch of salt, then cook over medium for 5 minutes until softened. 4.
From theinternationalkitchen.com


HARIRA- TRADITIONAL MOROCCAN SOUP | REAL MOROCCAN CUISINE
A pinch of powdered saffron mixed with salt. 3 pints water. 2 oz butter. Boil for at least two hours, only adding the butter when the water is boiling. When this preparation has been boiling for an hour and a half, put the following into a large pot, adding the rice when the water has come to the boil. 8 pints water.
From realmoroccancuisine.com


HARIRA-STYLE RECIPE | MOROCCAN-INSPIRED LAMB SOUP
Mix well and simmer for a few minutes, then add 1.7 litres (3 pints) of water. Leave to simmer for 45 minutes. Remove the lamb bones and add the vermicelli and chickpeas. 3. Put the flour in a small bowl with a ladleful of the cooking liquid and stir to make a smooth paste the consistency of thick cream, adding more liquid if needed.
From thehappyfoodie.co.uk


VEGAN HARIRA (MOROCCAN CHICKPEA AND LENTIL SOUP) - SKINNY SPATULA
Next, stir in the harisa paste, then add the chickpeas, lentils, chopped tomatoes and stock. Bring to a boil, then lower the heat and simmer for 30 minutes or until the lentis are tender. Stir in the fresh parsley and coriander if using and simmer for another 2-3 minute. Season to taste and serve with lemon wedges.
From skinnyspatula.com


MOROCCAN HARIRA (SPICY LENTIL) SOUP — SMITA CHANDRA
Soak red lentils for 30 minutes. Drain and cook them with 3 cups of water and cloves until very tender, about 30 min. Reserve, along with all of the cooking liquid. Finely chop onions; mince garlic and ginger. Finely chop carrots, celery and potato. Warm oil in a soup pot set over medium high heat. Add onions, garlic and ginger.
From smitachandra.com


MOROCCAN HARIRA SOUP RECIPE (VEGETARIAN & GF)| THE …
Cook for 5 minutes, stirring regularly until softened. Add the garlic and spices and cook for a couple of 1 to 2 minutes, stirring regularly. Add the crushed tomatoes, tomato paste, cilantro, lentils (both green and red), and chickpeas. Add a dash more kosher salt and cook for 5 minutes, stirring.
From themediterraneandish.com


HARIRA A VERY FAMOUS MOROCCAN SOUP
Moreover, Moroccans consume harira soup during the days of the year in general and especially during the month of Ramadan and daily. It is composed of cotton seeds, pasta, herbs, tomatoes, flour and others, which make the « sour harira » or « red harira » the center of the breakfast table during the fasting month. Moroccan women are keen to ...
From exclusive-moroccan-flavours.com


187 - HARIRA - MOROCCAN SOUP RECIPE - COOKING WITH ALIA
Step 3: Preparing the Thickening Flour Mixture. 1- After 10 minutes of cooking the soup, add 1 cup of canned chickpeas. 2- Dilute 1/4 cup of all-purpose flour in some water. Mix very well until all the flour is dissolved. 3- Add the flour mixture to the soup, while stirring continuously, until the soup thickens.
From cookingwithalia.com


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