Moroccan · easy
Moroccan Harira Soup
Hearty Moroccan soup with lentils, chickpeas, tomatoes, and warm spices. Traditionally served to break the fast during Ramadan.
- 1 hr
- Total
- 6
- Serves
- $11.00
- Est. cost
- 260
- Cal/serving
Dietary, as tagged
- Gluten-free
- Dairy-free
Parent noteA mild, nourishing soup. Blend smooth for younger children who do not like chunky textures.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Brown Lentils1 cup
- Canned Chickpeas15 oz
- Crushed Tomatoes14 oz
- Yellow Onion1 large
- Celery Stalks2 stalks
- Garlic Cloves3 cloves
- Vegetable Broth6 cups
- Fresh Cilantro1/2 cup
- Lemon1 medium
Method
- 01
Sauté diced onion and celery in olive oil until soft. Add garlic, ginger, turmeric, cinnamon, and cumin; cook 1 minute.
- 02
Add crushed tomatoes, lentils, drained chickpeas, and vegetable broth. Bring to a boil.
- 03
Reduce heat, cover, and simmer for 35-40 minutes until lentils are tender.
- 04
Stir in fresh cilantro, lemon juice, and adjust seasoning. For a thicker soup, mash some of the chickpeas against the pot.
- 05
Serve with crusty bread and lemon wedges.
- 260
- Calories
- 14g
- Protein
- 42g
- Carbs
- 5g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
