Moroccan Harira (Vegan Lentil & Chickpea Soup)

Heat the olive oil in a large heavy pot over medium heat. Add the diced onion and celery and cook, stirring, for 6-8 minutes until soft and translucent. Add the garlic and cook for another minute until fragrant.

medium heat, 8 min

Stir in the turmeric, ginger, cinnamon and black pepper and cook for 30 seconds until the spices smell toasty, coating the vegetables.

30 sec

Add the rinsed lentils, drained chickpeas, chopped tomatoes, tomato paste and vegetable stock. Stir well and bring to the boil.

bring to boil

Reduce the heat to low, cover partly and simmer for 35-40 minutes, stirring occasionally, until the lentils are tender. Top up with a little water if it gets too thick.

In a small bowl, whisk the plain flour with 250 ml of cold water until completely smooth with no lumps. This is the tadouira that gives harira its silky body.

whisk smooth

Stir the vermicelli into the simmering soup and cook for 5 minutes. Then slowly pour in the flour slurry while stirring constantly, and simmer for a further 5-8 minutes until the soup thickens slightly and turns velvety.

10-13 min

Stir through the chopped coriander and parsley and season with salt to taste. Ladle into bowls, serve with lemon wedges to squeeze over and warm flatbread on the side.

season & serve