Moroccan Harira Lentil Soup Video

published Apr 03, 2023, updated May 31, 2023 The Muslim holiday of Ramadan is celebrated annually, during the 9th month on the Islamic calendar. In 2023, Ramadan runs from March 22 to April 21st. It’s a time of prayer, and fasting occurs daily from dawn to sunset every day of the month. There are strict rules about fasting during Ramadan, but a pre-dawn meal is allowed and encouraged, as are meals after the sun has set. Harira (pronounced huh-rear-rah) is a Moroccan lentil soup traditionally served during Ramadan, the holy month of fasting (or sawm). But during the rest of the year, it remains a Moroccan favorite! And I completely understand why – the chickpeas, lentils and ground meat (completely optional), make it hearty and sturdy, while the smooth, seasoned tomato soup gives it the feel of a soothing comfort meal. Moroccan lentil soup is filled with ingredients that can be made in bulk and in advance. It’s also a great dish to throw together in a crockpot or pressure cooker for convenient weeknight meals. Pair with pita or bread (something crusty to soak up the broth) or a plate of fresh lemon slices, dates, or figs. If you’re still filling out your Ramadan menu, I’d recommend sweet Qatayef or Baghrir pancakes for dessert… or both!

INGREDIENT NOTES AND SUBSTITUTIONS

Chickpeas – Bear in mind that dried chickpeas will need to soak overnight, so plan ahead. Canned chickpeas are quick and easy to use, but be sure to drain first. Green Lentils – A unique legume that is both peppery and full of protein. Though firm, they soften quickly in Moroccan lentil soup and need no early preparation. Ground Turkey – This dish is traditionally made with lamb but suits any protein. I use ground turkey. Beef and chicken could also be used or keep it meat-free for a vegetarian soup. Celery & White Onion – Chop the celery, but break the onion down finely with a grater or food processor. You could also add carrots or other root vegetables. Tomato Puree – Crushed, canned tomatoes work as well. Go with the texture that you prefer. Ginger Paste – Mince a 1 inch piece of ginger if preferred. Cinnamon – Usually associated with sweets in the United States, warm and earthy cinnamon is great in savory stews. Paprika & Red Pepper Flakes – Either one of these seasonings can be replaced with cayenne, chili powder, or chili flakes. Turmeric – I’ve seen some recipes use food coloring to get the classic hue, but peppery, lemony turmeric is all you need to achieve this. Saffron – Subtly, delicately sweet. If unavailable, replace with a bit more turmeric. Chicken Broth – Any other broth can be subbed in.

Using dry chickpeas

For easy prep and shorter cook time, feel free to use canned chickpeas. Otherwise, you are welcome to soak and cook dry chickpeas instead. You can read all about how to cook chickpeas and the different methods in a post I wrote recently here.For this recipe, cover 3/4 cup chickpeas with water by 2 inches and soak overnight. The next day, cook per package instructions, drain and set aside until you’re ready to add them to the lentil soup.