Moroccan Harira Soup

beef or lamb

🥗Healthier: chicken

💰Cheaper: vegetables

Chicken is leaner and more affordable, while vegetables offer a vegetarian option.

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Edamame provides protein while canned beans are budget-friendly.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried or frozen herbs can be more accessible and last longer.

Soak 0.5 to 1 cup of chickpeas in water.

Boil 4 to 5 tomatoes to peel them easily.

Chop the tomatoes and place them in a blender.

Chop an onion and add it to the blender.

Use only the leaves of the celery and chop them up, adding them to the blender.

Chop parsley and cilantro, adding them to the blender as well.

Add a little bit of water to the blender and blend until soupy.

Pour the blended mixture into a pressure cooker.

Add diced cubes of meat, 1 tablespoon of salt, 1 teaspoon of black pepper, 1 teaspoon of ginger, 1 teaspoon of turmeric, 4 cups of lentils, and the soaked chickpeas to the pressure cooker.

Mix the ingredients in the pressure cooker.

Add boiling water and olive oil to the pressure cooker.

Pressure cook for 20 minutes.

After cooking, add 2 tablespoons of tomato paste and more if desired.

Add vermicelli to the mixture.

Add 2 tablespoons of Moroccan ghee for richness.

Add chopped cilantro and parsley at the end to keep them fresh.

Dissolve flour in water and add to adjust the consistency of the soup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary