Name: Harira
Yield: 3 quarts
Ingredients: ¼ cup olive oil; 2 onions, small dice; 2 ribs of celery, small dice; 2 carrots, small dice; 1 Tsp granulated garlic of 4 cloves garlic, chopped; 3 Tbsp moruno blend; 1 can chickpeas, drained and rinsed; ½ cup green lentils; ½ basmati rice, rinsed; 1 can diced tomato; 2 qts chicken stock or vegetable stock.; 2 tsp fine sea salt; 1 lemon, cut into 8 wedges; ½ cup roughly chopped cilantro; ½ cup roughly chopped parsley

Harira is a traditional Moroccan soup for breaking the Ramadan fast with something light but satisfying. Full of flavors, hearty ingredients, and tons of fresh herbs, it’s a great year-round soup that makes a healthful meal in addition to honoring tradition. It’s the kind of soup that you have the way your family makes it. Some families add chicken and use chicken broth. Some families use broken noodles in addition to or instead of rice. The version below is vegan and gluten free but feel free to change it up.

Harira

Helen Park

Servings/Yield

3 quarts

Ingredients

¼ cup olive oil
2 onions, small dice
2 ribs of celery, small dice
2 carrots, small dice
1 Tsp granulated garlic of 4 cloves garlic, chopped
3 Tbsp moruno blend
1 can chickpeas, drained and rinsed
½ cup green lentils
½ basmati rice, rinsed
1 can diced tomato
2 qts chicken stock or vegetable stock.
2 tsp fine sea salt
1 lemon, cut into 8 wedges
½ cup roughly chopped cilantro
½ cup roughly chopped parsley

Directions

In a large heavy bottom stock pot or Dutch oven, heat the olive oil until shimmering and add the onion, celery, carrot, garlic, and Moruno and cook until tender over medium heat.
Add in the chickpeas, lentils, rice, diced tomato, stock, and salt and bring to boil.
Reduce the heat to simmer for 30 minutes or until the lentil are rice are tender.
Serve with fresh lemon wedges and plenty of herbs.