Harira soup is a Moroccan classic usually enjoyed to break the Ramadan fast, and like most traditional recipes, made in several different ways depending on the home / chef that whips it up.
I moved away from the traditional meat and meat stock version so make a plant based delight that I know you are going to love.
Yes I have taken creative license and improvised – by replacing the rice / rice noodles with potatoes, for instance – and by skipping the egg.
But I’ve stayed true to the spice profile and the comfort factor. Let’s just call this Kanchan’s Harira inspired soup then shall we?
Regardless of the moniker, it packs some serious plant-based goodness into your bellies and for that I am thrilled. This soup is a reminder that we are inextricably connected with Mother Nature and all her bounty and by gratefully embracing it, we can truly experience a radical form of vitality.
Make it and tell me what you think. Here’s to more cozy, comforting, plant-loaded nourishment for all. BONUS: Your microbiome, particularly the friendly, anti-inflammatory critters, are going to be stoked 🙂
4 servings as a main
1.5 tablespoons olive oil
1 onion, finely chopped
Salt and pepper
3-4 garlic cloves, minced
1 teaspoon minced ginger
2 celery sticks, chopped
2 carrot sticks, chopped (leave the peel on if they’re organic after washing obviously :))
1 large potato peeled and chopped
1 teaspoon turmeric
1.5 teaspoons ground cumin
1.5 teaspoons smoked paprika
Large pinch of cayenne (optional)
1 tablesoon tomato paste
2 cups crushed tomatoes
3-4 cups vegetable stock
2 bay leaves
1 can chickpeas, drained and rinsed
1 cup cooked green or brown lentils (cook with water until softened or per package instructions)
Plant based or regular yogurt
Freshly chopped cilantro or parsley
Dusting of sumac, urfa chili (optional) and red chili flakes
In a heavy-bottomed pot like a dutch oven, heat the oil on medium until it shimmers. Add the onion with pinches of salt and pepper and cook for 3 minutes or until translucent. Add the garlic and ginger and cook for a minute until fragrant.
Add the celery, carrot and potato and cook for a couple minutes. Add the spices and tomato paste and cook for a minute. Add the crushed tomatoes and give everything a good stir. Add enough stock to cover, the bay leaves, chickpeas, lentil and mix well. Cover and cook on a low flame for 15-20 minutes adding more stock if it begins to dry out.
Adjust the salt and pepper to taste.
Ladle the soup into bowls. Top with the plant based yogurt, sumac, urfa and chili if using and cilantro. Serve with freshly squeezed lime juice and a slice of crusty bread or warm pita.