moroccan soup

A soul-warming Moroccan sweet potato lentil soup recipe. This soup is made in the slow cooker and requires hardly any work at all. Plus, it makes the whole house smell warm and cozy!

Winter Detox Moroccan Sweet Potato Lentil Soup (Slow Cooker)

lb. sweet potatoes,

carrots, chopped

onions, chopped

celery, chopped

red bell pepper, diced

garlic,

½ teaspoon EACH coriander AND cumin powder

curry powder (or more to taste)

½ teaspoon EACH smoked paprika, ground cinnamon, AND turmeric

nutmeg

broth

baby spinach, roughly chopped

lemon juice

Place the sweet potatoes, carrots, onions, celery, red...

Place the sweet potatoes, carrots, onions, celery, red bell pepper, garlic, lentils, spices, and 6 cups of broth into a slow cooker. Cover and cook on the low setting for 6-8 hours or on high for 4-6 hours. Check the lentils for doneness. If you're lentils have been in the pantry for a while, note that they'll take a bit longer to cook through.

Place half the soup into a blender along...

Place half the soup into a blender along with a little additional broth (½ cup or so) and blend till smoothish. Alternately, you can use an immersion blender directly in the slow cooker but be sure to not blend all of the soup if you want it to have a chunkier texture. Add the puree back into the slow cooker. Stir in the baby spinach and lemon juice. Cover the slow cooker, unplug it, and allow the ingredients to just hang out for 30 minutes or so until the spinach wilts down.

Season with salt, pepper and curry powder to...

Season with salt, pepper and curry powder to taste as desired. Thin with additional broth to desired consistency. Serve warm with whipped greek yogurt, fried pita bread, and tons of fresh herbs (parsley or cilantro) on top!

Harira is a thick and wholesome Moroccan soup, that is enjoyed all year round. Easy to make, this flavorful one-pot soup can be made in plenty and is a crowd pleaser.

Moroccan Harira Recipe

olive oil

chicken leg quarters (or lamb shoulder

onion (finely diced, about 2 cups)

celery

garlic

ginger ((dried ginger powder))

black pepper

turmeric

cumin

cayenne pepper (or chili powder)

cinnamon (or 1/4 teaspoon ground cinnamon)

salt (more as needed)

tomatoes

water (or stock, more as needed)

green lentils (or brown lentils, rinsed)

⅓ cup chopped cilantro (parsley

chickpeas

vermicelli

flour (durum whole wheat

saffron (ground and dissolved in 2 tablespoons hot water)

ghee

Lemon wedges

Brown Chicken

Heat olive oil in a large cooking pot over medium-high. Pat dry chicken pieces, transfer to pot in a single layer and brown on both sides at high heat.

Cook

Add diced onion and cook until softened and translucent, stirring occasionally, about 10 minutes. Stir in celery, garlic, ginger, black pepper, turmeric, cumin, cayenne, cinnamon and cook for 2 minutes.

Simmer

Then add salt, crushed tomatoes, water, lentils, half the herbs and bring it to a boil. Lower the heat and simmer until lentils are cooked soft, about 30 minutes.

Adjust

De-bone the chicken and discard the bones. Shred the chicken and add it back to the soup. Add more liquid as needed to keep the soup consistency thick but pourable. Taste and adjust seasonings.

Chickpeas and Pasta

Next add canned chickpeas and pasta to the soup. And cook until pasta is al dente, about 5 to 10 minutes. (see notes)

Thicken

In a small bowl, take the flour and add water, little by little, to make a thin paste. Add this flour paste gradually to the simmering soup, while stirring continuously. The consistency of the soup should be thick and velvety.

Serve

Stir in lemon juice as per taste. Top the soup with saffron water, remaining herbs and ghee. Serve it hot with lemon wedges on the side.

This classic Moroccan Harira soup is zingy, earthy, and comforting, filled with nutritious ingredients like chickpeas, lentils and noodles, and flavoured with warm middle eastern spices.

Authentic Moroccan Harira Soup

350 g Veal or beef cubes (skip if vegetarian)

onions

tomato paste

ginger

salt (more per preference)

cinnamon

cayenne pepper (optional

brown lentils

chicken broth ((can be half water))

540 ml chickpeas (1 can)

vermicelli pasta, short noodles (substitute with rice if unavailable)

parsley or cilantro (packed, more for garnish)

lemon

Start by finely dicing the onions, and prepare the veal (or beef) by cutting it into small cubes (maximum 1/4 inch in size)

In a soup pot, heat the olive oil. Then, sear the veal on medium high heat until its nicely browned. If it starts to steam and release water (due to overcrowding), simply allow the water to cook off until the meat starts to brown

Next, add the finely diced onions to the pot and continue to cook the onions with the veal, until the onions are translucent and lightly golden. This will take 5-7 minutes

Next, add the spices and cook for 2 minutes. Then, add the tomato paste and allow it to cook and caramelize for 2 minutes.

Add the chicken stock to the pot, along with the washed and drained brown lentils. Cover the pot and allow it to cook for 15 minutes.

While the soup is cooking, prepare the salsa mixture by blending together the tomatoes, celery, and parsley or cilantro (whichever one you are using) in a blender. See notes if you dislike tomato peel.

After 15 minutes, pour the tomato salsa back into the soup pot, and add the washed and drained chickpeas. Cover and allow to cook for another 10 minutes.

lastly, taste the soup and adjust the seasoning if required. Then, add the vermicelli noodles and cook the soup a further 10 minutes until the noodles soften and plump up.

Serve the soup hot, with more parsley/cilantro for garnish and lemon slices for a final squeeze of lemon. Enjoy!

Hi there
What do we do with the "juice of 1 lemon" ? I can't see where to add it ?
Thanks so much 

I cannot say enough good things about this recipe. I tried making Harira during Ramadan and my family absolutely loved it. I actually was asked to make it again multiple times after that. It’s so incredibly flavorful, and so heartwarming and delicious. It was still cold where I live so it was a perfect soup. It is also so filling, you can have it as a weeknight dinner. We keep craving it regularly and always look forward to making it. This soup is what made me fall in love with Amina’s recipes! Must try!

I have made this countless times since I first tried it from Amina’s website and it’s a hit! It’s quite easy to make and such a good soup!

Another lovely recipe Amina!
The whole family loved it. It's very filling. Thank you.

BTW, I’ve made so many of your recipes, and all of them are amazing. You have some delicious food and an extremely beautiful culture.

Fantastic soup! I’m in love! The spices… everything is perfect! Thank you for sharing. Such a beautiful, and delicious soup.

This was so good-easy to follow, delicious and nutritious! I didn't add the meat because I didn't have it on hand but excited to try next time! I also added more broth/water than the recipe asked for because I wanted it a little less thick.

https://content.jwplatform.com/videos/TK0yfzn9.mp4

Easy and flavourful harira is a tomato based soup consisting of lentils, chicpeas, noodles, and beef or veal. Its seasoned with warm spices like cinnamon, ginger and turmeric.

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Top 3 moroccan soup recipes from across the web

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Winter Detox Moroccan Sweet Potato ...

Moroccan Harira Recipe

Authentic Moroccan Harira Soup

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