Description
Harira Soup is a traditional Moroccan dish, known for its rich and aromatic flavor profile. This hearty soup combines lentils, dried fava beans, vibrant spices like turmeric, saffron, and cinnamon, along with fresh herbs and tomatoes. It’s slowly simmered to develop a creamy, thick texture and finished with tender angel hair pasta and a squeeze of lemon for brightness. Perfect for warming up on a chilly day or breaking fast during Ramadan.
Ingredients
Scale
Base Ingredients
- 2 tablespoons extra-virgin olive oil or butter
- 1 large onion, finely diced (about 2 cups)
- 4 garlic cloves, minced
Spices and Herbs
- 1 tablespoon dried ginger
- 1 1/2 teaspoons black pepper
- 2 teaspoons turmeric
- 1 teaspoon toasted and ground cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon crumbled saffron
- 1 (3-inch) piece cinnamon stick or 1/4 teaspoon ground cinnamon
- 2 tablespoons chopped celery leaves
- 2 tablespoons chopped cilantro
- Salt, to taste
Main Components
- 4 cups diced ripe tomato, fresh or canned
- 1 cup brown lentils, rinsed
- 1 cup red lentils, rinsed
- 1 cup peeled dried fava beans (or substitute 1 cup dried chickpeas, soaked overnight)
- 1/4 pound angel hair pasta or vermicelli, broken into 1-inch pieces
For Serving
- Lemon wedges
Instructions
- Sauté Aromatics: Heat the olive oil in a large heavy-bottomed soup pot over medium-high heat. Add the diced onion and cook, stirring frequently, until softened and lightly colored, about 8 to 10 minutes. Mix in the minced garlic, dried ginger, black pepper, turmeric, toasted cumin, cayenne, saffron, and cinnamon. Continue cooking while stirring for about 2 minutes until the spices are fragrant.
- Add Tomatoes and Herbs: Stir in the diced tomatoes, chopped celery leaves, and cilantro. Bring the mixture to a brisk simmer and cook for around 5 minutes, stirring occasionally, until the mixture thickens slightly. Then season with 1 teaspoon of salt.
- Add Legumes and Simmer: Add the rinsed brown lentils, red lentils, and dried fava beans to the pot. Pour in 8 cups of water and bring everything to a boil. Reduce the heat to a gentle simmer and cover the pot with the lid slightly ajar.
- Cook Until Soft: Allow the soup to simmer for 30 minutes, then check the broth’s seasoning and adjust salt as needed. Continue to simmer gently for 1 hour more until the legumes are soft and creamy. Add additional water as needed to maintain a thick but pourable consistency, seasoning with salt whenever water is added.
- Finish with Pasta: Just before serving, add the broken angel hair pasta or vermicelli pieces to the soup. Cook for an additional 2 to 3 minutes until the pasta is tender.
- Serve: Ladle the hot soup into small bowls and serve with lemon wedges for squeezing over, enhancing the bright flavors of the dish.
Notes
- The dried fava beans can be substituted with soaked chickpeas if preferred.
- Adjust the cayenne pepper quantity to control the soup’s spiciness.
- Adding water gradually helps maintain the ideal soup thickness without becoming too runny or overly thick.
- For a richer flavor, use butter instead of olive oil if desired.
- The soup can be prepared in advance; flavors deepen when reheated.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan
Keywords: Harira, Moroccan soup, lentil soup, traditional soup, Ramadan soup, Middle Eastern cuisine, spicy soup, legume soup
