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Moroccan harira

Makes 4 servings
Makes 4 servings


  • 1/2 cup green lentils
  • 1 tablespoon olive oil
  • 1 tablespoon large onion, chopped (2 cups)
  • 2 clove garlic, minced
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped cilantro
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon cinnamon stick
  • 1/2 teaspoon preserved lemon, peel only, finely diced
  • 1 teaspoon harissa
  • 1 teaspoon 15-ounce can chopped tomatoes, drained, liquid reserved
  • 2 cup low-sodium vegetable broth
  • 1 cup 15-ounce can chickpeas, rinsed and drained
  • 1/2 cup vermicelli
  • 1/2 cup Lemon wedges for garnish


Baking Directions:

Heat olive oil.

Sauté onion on low for a couple of minutes.

Add garlic, ginger and harissa and sauté on low for 2 more minutes.

Add chickpeas, lentils, preserved lemon, tomatoes, cinnamon stick and broth and bring to a boil.

Lower heat and simmer for 45 minutes.

Remove cinnamon stick.

Add parsley and cilantro.

With a hand held blender, pulse soup a little so it is partly chunky and partly smooth.

Add vermicelli and continue to cook 8 to 10 more minutes.

Salt and pepper to taste.