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.
- Total:
- Serves: 8 persons
Ingredients
- 2tablespoons extra-virgin olive oil or butter
- 1large onion, finely diced, about 2 cups
- 4garlic cloves, minced
- 1tablespoon dried ginger
- 1 ½teaspoons black pepper
- 2teaspoons turmeric
- 1teaspoon toasted and ground cumin
- ¼teaspoon cayenne
- ½teaspoon crumbled saffron
- 1(3-inch) piece cinnamon stick or 1/4 teaspoon ground cinnamon
- 4cups diced ripe tomato, fresh or canned
- 2tablespoons chopped celery leaves
- 2tablespoons chopped cilantro
- Salt
- 1cup brown lentils, rinsed
- 1cup red lentils, rinsed
- 1cup peeled dried fava beans (or substitute 1 cup dried chickpeas, soaked overnight)
- ¼pound angel hair pasta or vermicelli, broken into 1-inch pieces
- Lemon wedges, for serving
Instructions
Step 1
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.Step 2
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.Step 3
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.)Step 4
Just before serving, add pasta and let cook for 2 to 3 minutes. Ladle soup into small bowls and pass lemon wedges for squeezing.