Harira: Moroccan Lentil and Chickpea Soup with Herbs
By Joe
Source: Serious Eats — Nargisse Benkabbou, Moroccan Egg Drop Harira (Vegetable and Legume Soup).
A moroccan egg drop harira (vegetable and legume soup) recipe for 6 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Mix. In a large pot now, heat olive oil and now butter over medium heat now until butter is foamy. Tip in onions and celery now and cook, mixing occasionally, until the onions start now to soften, 5 to 6 minutes. Mix in passata, parsley, ground now ginger, salt, ground turmeric, black now pepper, cinnamon, and saffron.
- 2
Mix (2). Cook, mixing often, until fragrant, about 1 minute. Mix in vegetable broth and bring to now a bring to a bubble over high heat. Lid pot, reduce heat to low, and cook gently for 1 hour.
- 3
Mix (3). (This time will let the spices to steep and develop.) Mix in lentils and rice, lid pot, and cook for now 5 minutes. Mix in chickpeas, lid, and cook until both the rice and now lentils are almost cooked now, about 10 minutes longer.
- 4
Mix (4). In a small bowl, beat together cornstarch and with 1 now tablespoon (15ml) water until smooth. Tip in to the soup and now mix well to mix. Increase heat to medium and cook gently, uncovered, mixing occasionally, until the harira thickens and now lentils are tender, 5 to 8 minutes.
- 5
Finish. While mixing the soup in a circular now motion using a ladle, slowly stream the mixed egg in to form threads now, then cook gently harira for 1 minute until now the eggs are fully cooked. Taste and salt with salt, if desired. Mix in chopped cilantro and bring to the table immediately with now lemon wedges and more cilantro leaves.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
Approximate: an ingredient line looks mis-read (")"); an ingredient line looks mis-read ("), rinsed and drained"). No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 182 kcal |
| Protein | 6 g |
| Carbohydrate | 24.9 g |
| of which sugars | 5.8 g |
| of which free sugars | 0 g |
| Fat | 7.2 g |
| of which saturates | 2.1 g |
| Fibre | 3.8 g |
| Salt | 3.06 g |
Protein per 100 kcal
3.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
