Harira
A vegetarian and vegan Moroccan-style harira made with tomatoes, chickpeas, dried brown lentils, warm spices, and vegetable broth. An all-purpose flour slurry gives the soup its traditional silky thickness.
- brown lentils
- budget-friendly
- chickpea soup
- chickpeas
- cilantro
- cinnamon
- cold-weather
- comfort food
- crushed tomatoes
- cumin
- dairy-free
- dinner
- egg-free
- ginger
- harira
- high-protein
- lentil soup
- lentils
- lunch
- maghrebi
- main course
- meal prep
- moroccan
- north african
- nut-free
- pantry staples
- plant-based
- soup
- stovetop
- supper
- vegan
- vegetable broth
- vegetarian
- Cuisine
- Moroccan
Shopping options
Check ingredients to include themPackage used · most used first
celery stalks, diced · 2 Each
Sleeved Celery
100%
Details
canned chickpeas, drained and rinsed · 1 Can
Kroger® Garbanzo Beans
99%
Details
vegetable broth, divided · 6 Cup
Swanson Vegetable Broth
Sale
75%
Details
canned crushed tomatoes · 1 Can
Kroger Crushed Tomatoes in Puree
50%
Details
fresh cilantro, chopped · 0.5 Cup
Cilantro
50%
Details
dried brown lentils, rinsed · 0.75 Cup
Kroger® Lentil Beans
33%
Details
yellow onion, diced · 1 Each
Kroger® Yellow Onion 3 lb Bag
17%
Details
ground cumin · 2 Teaspoon
Kroger® Ground Cumin Shaker
9%
Details
ground ginger · 1 Teaspoon
Kroger® Ground Ginger Shaker
4%
Details
all-purpose flour · 0.25 Cup
Kroger® Bleached All Purpose Flour
1%
Details
ground cinnamon · 0.5 Teaspoon
Ground Cinnamon - Kroger - 4 Oz
1%
Details
kosher salt · 1.25 Teaspoon
Kroger® Coarse Kosher Salt
0%
Details
Cost Summary
· only what you use
per serving · 6 servings
All ingredients selected
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- celery stalks-2 each
- yellow onion-1 each
- vegetable broth-6 cups
- dried brown lentils-3/4 cup
- fresh cilantro-1/2 cup
- canned crushed tomatoes-1 can
- all-purpose flour-1/4 cup
- ground cumin-2 teaspoons
- canned chickpeas-1 can
- kosher salt-1 1/4 teaspoons
- ground ginger-1 teaspoon
- ground cinnamon-1/2 teaspoon
Dice the onion and celery, chop the cilantro, rinse the lentils, and drain and rinse the chickpeas. Reserve 1/2 cup vegetable broth and whisk it with the all-purpose flour until smooth to make the slurry.
Keep the chef’s knife blade angled away from your fingers while dicing and chopping.
In a large pot, combine the onion, celery, cumin, ginger, cinnamon, kosher salt, and 1/2 cup of the remaining vegetable broth. Cook over medium heat for 6 to 8 minutes, stirring often, until the vegetables are softened and fragrant.
Stir in the crushed tomatoes and cook for 3 minutes to deepen the tomato flavor. Add the brown lentils and the remaining 5 cups vegetable broth, then bring to a boil.
Reduce the heat to medium-low and simmer uncovered for 25 to 30 minutes, stirring occasionally, until the lentils are tender but not mushy.
Stir gently to prevent hot soup from splashing out of the pot.
Stir in the chickpeas and simmer for 5 minutes until heated through. Whisk the flour slurry again, then slowly pour it into the soup while stirring constantly.
Pour the slurry slowly and stir constantly to reduce splashing from the hot soup.
Simmer for 5 to 7 minutes until the harira is silky and lightly thickened. Stir in the cilantro, then let the soup stand for 5 minutes before serving.
Cook the flour slurry for the full thickening time so the soup loses any raw flour taste.
How did it turn out?
Rating and review tools are unavailable right now.