DinnerMain CourseSoup

Vegan Harira

Name: Vegan Harira
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: north_african, moroccan
Ingredients: 1 pcs yellow onion finely chopped; 2 pcs celery stalk finely chopped; 3 clove garlic minced; 1 tbsp ginger grated; 2 tbsp olive oil; 2 tbsp tomato paste; 1 can diced tomato; 0.5 cup red lentil rinsed; 1 can chickpea rinsed and drained; 6 cup vegetable broth; 0.5 cup vermicelli broken into small pieces; 0.5 cup fresh cilantro chopped; 0.5 cup fresh parsley chopped; 1 tsp turmeric; 1 tsp ground cumin; 0.5 tsp black pepper; 1 tsp salt; 2 tbsp all-purpose flour; 0.5 cup water; 0.5 pcs lemon cut into wedges; 2 tbsp fresh cilantro chopped

A hearty and aromatic North African soup, this vegan Harira is packed with lentils, chickpeas, and vermicelli in a rich tomato broth. It's a comforting and nutritious meal, perfect for a satisfying dinner.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 6
Difficulty: Medium
Per serving: 280 kcal

VeganVegetarian

Allergen information: may contain celery and gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1 pcsyellow onion, finely chopped
2 pcscelery stalk, finely chopped
3 clovegarlic, minced
1 tbspginger, grated
2 tbspolive oil
2 tbsptomato paste
1 candiced tomato
0.5 cupred lentil, rinsed
1 canchickpea, rinsed and drained
6 cupvegetable broth
0.5 cupvermicelli, broken into small pieces
1 tspturmeric
1 tspground cumin
0.5 tspblack pepper
1 tspsalt

soup

0.5 cupfresh cilantro, chopped
0.5 cupfresh parsley, chopped

thickener

2 tbspall-purpose flour
0.5 cupwater

garnish

0.5 pcslemon, cut into wedges
2 tbspfresh cilantro, chopped

Equipment

large pot · cutting board · knife · whisk

The method

Step by step

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 1 min
2
Add the yellow onion and celery stalk to the pot and sauté until softened, about 5-7 minutes.
About 7 min
3
Stir in the garlic and grated ginger, cooking for another minute until fragrant.
About 1 min
4
Add the tomato paste, diced tomato, red lentil, chickpea, vegetable broth, turmeric, ground cumin, black pepper, and salt to the pot.
About 2 min
5
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, or until the lentils are tender.
About 30 min
Cook’s note: Stir occasionally to prevent sticking.
6
While the soup simmers, prepare the thickener by whisking the all-purpose flour into the water until smooth.
About 2 min
Cook’s note: Ensure there are no lumps in the flour mixture.
7
After 30 minutes, stir in the vermicelli, chopped fresh cilantro for the soup, and chopped fresh parsley for the soup.
About 1 min
8
Pour the flour and water mixture into the soup while stirring constantly to prevent lumps.
About 1 min
Cook’s note: Pour slowly in a steady stream.
9
Continue to simmer for another 10-15 minutes, or until the vermicelli is cooked and the soup has thickened to your desired consistency.
About 15 min
10
Taste and adjust seasoning as needed.
About 1 min
11
Serve hot, garnished with fresh cilantro and a lemon wedge.

Per serving

Nutrition

74%Score

Calories: 280.3kcal
Protein: 12.6g
Carbs: 43.2g
Fat: 7.3g
Fibre: 8.7g
Sugar: 8.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Harira in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if it has thickened too much.