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Moroccan Harira (Bean Soup)
Moroccan Harira (Bean Soup)
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Satisfying Moroccan bean soup with lentils, garbanzo beans, and flavorful herb-seasoned beef stock - perfect for Ramadan.
Ingredients:
  • 6 cups beef stock
  • 1 cup dry lentils
  • 1 tablespoon olive oil, or to taste
  • 1 onion, chopped
  • 1 cinnamon stick
  • 1 teaspoon minced fresh ginger root
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground black pepper
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 (15 ounce) can red kidney beans, rinsed and drained
  • 1 (14 ounce) can diced tomatoes
  • 1 cup cooked quinoa
  • 1 bunch flat-leaf parsley leaves and thinner stems, chopped
  • 1 bunch cilantro leaves and thinner stems, chopped
  • 1 lemon, or to taste, juiced
Instructions:
  • Combine the beef stock and lentils in a large pot and bring to a gentle boil. Once boiling, lower the heat and let it simmer while you prepare the onions.
  • In a large skillet, warm olive oil over medium heat. Sauté onion, cinnamon stick, ginger, turmeric, cumin, and black pepper until the onion is translucent, about 5 minutes. Add this mixture to the stock.
  • Combine garbanzo beans, kidney beans, tomatoes, and quinoa in the stock mixture and bring to a boil. Stir in parsley and cilantro, then simmer over low heat until lentils are tender, about 45 minutes.
  • Liberally squeeze fresh lemon juice over the piping hot soup just before enjoying.

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