STAY WARM with this Harira Soup Recipe! With Lentils, Chickpeas and Moroccan Spices!

Chop carrots, onions, and celery very finely, or use a food processor to pulse them a few times.

Strip kale from its stems and roughly chop the leaves, setting them aside for later.

Mince garlic or use a garlic press, and chop up any stuck flesh from the press to avoid waste.

Chop fresh ginger without peeling it, or grate it if preferred.

In a heavy Dutch oven or saucepan, add a couple of tablespoons of olive oil and set over medium heat.

Once the oil is shimmering, add the mirepoix (carrots, onions, celery) with a pinch of salt and cook for about 10 minutes until softened and beginning to brown.

Add minced garlic and ginger to the pot, stir to combine, and cook until fragrant for about 30 seconds.

Add spices: cumin, coriander seed, smoked paprika, cinnamon, and all spice, and cook until fragrant for another 30 seconds to 1 minute.

Squeeze in tomato paste, stir to combine, and cook for a couple of minutes until it thickens and begins to stick to the bottom of the pan.

Add both red and green lentils, rinsed chickpeas, and grated lemon zest, stirring to combine.

Pour in a can of whole tomatoes, crushed by hand, and add vegetable stock (or chicken stock if not vegetarian).

Bring to a boil, then reduce to a simmer and cook until lentils are tender, about 15 to 20 minutes, tasting to ensure they're cooked.

Add orzo pasta and fresh kale, cooking until the orzo is al dente and the greens are tender, about 10 minutes.

Turn off the heat and stir in lemon juice and ras al hanout.

Stir in freshly chopped cilantro for flavor, taste, and adjust seasoning with more salt and pepper if needed.

Serve the soup topped with more cilantro.

Equipment Needed

Dietary

Allergens