Harira - Red Lentil Soup
Harira - Red Lentil Soup

Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, harira - red lentil soup. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Here's How To Make Moroccan Lentil Soup Start by chopping and sautéing a mirepoix of carrots, celery and onions, along with a good amount of minced ginger and garlic. Next add the ground spices: turmeric, cinnamon, paprika and red pepper. Stir the spices around in the pan for a minute or two, until they're lightly toasted. Lustily spiced, cooled with fresh herbs, and sharpened with lemon, this type of lentil soup is what Moroccans eat to ward off the chill of the desert night.

Harira - Red Lentil Soup is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Harira - Red Lentil Soup is something that I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can cook harira - red lentil soup using 21 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Harira - Red Lentil Soup:
  1. Get 1 large onion (chopped)
  2. Make ready 1 large carrot (chopped)
  3. Prepare 1/3 cup parsley (finely chopped)
  4. Prepare 1/2 cup cilantro (finely chopped)
  5. Get 6 clove garlic (minced)
  6. Make ready 2 tbsp ginger (finely minced)
  7. Prepare 1 tsp turmeric
  8. Take 1 tsp cinnamon
  9. Get 1 tsp cumin
  10. Take 1 tsp cayenne
  11. Make ready 2 tsp pimentón dulce (or other smoked sweet paprika)
  12. Get 1/2 tsp pepper (or more to taste)
  13. Make ready 2 tsp salt (or more to taste)
  14. Get 28 oz diced tomatoes
  15. Make ready 1 1/4 cup red lentils (dry)
  16. Prepare 8 cup vegetable broth
  17. Take 2 tbsp extra virgin olive oil
  18. Make ready side (garnish)
  19. Get 4 limes (cut into small wedges)
  20. Make ready 1 bunch of cilantro (finely chopped)
  21. Take 6 pita breads (or toasted sliced baguette)

Although served year-round, it is particularly popular for breaking the fast during Ramadan. 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 It's a chickpea and lentil soup that's made with either beef or lamb. There are as many versions of harira as there are cooks, but traditionally it's a very simple and fairly light soup (ie, consisting of more broth than substance) because it's generally eaten as a starter to prepare the body for a larger meal to follow. Harira is a comforting Moroccan soup that features chickpeas, lentils, and plenty of deep flavors from harissa paste and toasted spices.

Steps to make Harira - Red Lentil Soup:
  1. Heat olive oil in large pot or dutch oven. Sauté onion, carrot, parsley and cilantro until caramelized.
  2. Reduce heat to medium-low. Stir in the garlic, ginger and all of the spices. Sauté until fragrant; less than a minute.
  3. Add lentils, tomatoes, and broth. Cover and bring to a boil. Reduce heat to low and simmer for 50 minutes, or until the lentils have cooked thoroughly and soup has thickened. Salt to taste.
  4. Serve with fresh lime wedges, chopped cilantro and toasted bread of your choice.

There are as many versions of harira as there are cooks, but traditionally it's a very simple and fairly light soup (ie, consisting of more broth than substance) because it's generally eaten as a starter to prepare the body for a larger meal to follow. Harira is a comforting Moroccan soup that features chickpeas, lentils, and plenty of deep flavors from harissa paste and toasted spices. Typically, Harira soup includes ground meat, but this easy version is vegetarian (and vegan) friendly! Preheat a large Dutch oven over medium high heat. Add the olive oil and add the onion and celery once the oil starts to shimmer.

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