Moroccan Harira (Lentil and Tomato Soup) | HEARTWARMING One-Pot Recipe

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Canned beans are more affordable and still provide protein.

lentils

🥗Healthier: split peas

💰Cheaper: dried beans

Dried beans are often less expensive and nutritious.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasonings

Homemade broth enhances flavor without added cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while maintaining a neutral flavor.

Heat a stock pot over medium heat and add 3 tbsp of extra virgin olive oil.

Finely chop 1 medium-sized onion, roughly chop 4 large cloves of garlic, thinly slice 2 celery sticks, and cut 1 peeled carrot into small pieces.

Add the chopped ingredients to the stock pot and mix to coat in olive oil; sauté for about 5 minutes until lightly sautéed.

Add the spice mix: 1 tsp sweet smoked Spanish paprika, 3/4 tsp ground cumin, 1/2 tsp ground turmeric, 1/2 tsp ground ginger, 1/4 tsp ground cinnamon, and 1/4 tsp crushed red pepper flakes; mix quickly and sauté until fragrant.

Add 1 can (15 oz) diced tomatoes to the pot and turn the heat to high; simmer for a few minutes.

Rinse 1 cup of dried green lentils and drain 1 can of chickpeas.

After simmering the tomatoes for about 5 minutes, add the rinsed lentils and chickpeas to the pot along with 5 cups of vegetable broth; mix gently and bring to a boil.

Rinse 1/4 cup of rice and add it to the pot once the broth boils; mix gently and cover with a lid.

Lower the heat to low and simmer for about 20 minutes until the lentils and rice are cooked through; check for doneness and add more liquid if needed.

Season with sea salt and freshly cracked black pepper; squeeze in 1 tbsp of fresh lemon juice and mix well.

Remove from heat and garnish with chopped cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary