Moroccan Harira Soup

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Ingredients
 4 tbsp Sultan brand Extra Virgin Olive Oil
 2 cups diced onion
 1 tbsp Ziyad brand Ginger Ground
 2 tsp Ziyad brand Black Pepper Ground
 2 tsp Ziyad brand Turmeric Powder
 1 tsp Ziyad brand Cumin Powder
 1 tsp Ziyad brand Coriander Ground
 ¼ tsp Ziyad brand Cinnamon Powder
 ¼ tsp Ziyad brand Red Hot Pepper Sauce (Shatta)
 4 cups crushed tomatoes, in a can
 3 tbsp fresh cilantro, chopped
 1 cup Ziyad brand Whole Green Lentils - Large
 1 cup Ziyad brand Red Lentils
 8 cups water or vegetable broth
 1 tbsp minced garlic
 1 cup Ziyad brand Chick Peas, in a can
 1 cup Ziyad brand Vermicelli, crushed into 2 in. pieces (optional)
 salt & pepper to taste
 lemon wedges
Directions
1

Heat 2 tablespoons of oil in stock pot. Add onion and sauté until soft. Add ginger, pepper, turmeric, cumin, shatta, and cinnamon. Let spices bloom for a couple of minutes.

2

Next, add tomatoes and cook until sauce thickens slightly. To the pot, add green and red lentils, along with the water (or broth). Cover and cook until lentils are tender.

3

While lentils are cooking, heat remaining 2 tablespoons of oil in sauté pan and add garlic and cilantro. Mix well and remove from heat after 3 minutes. Once lentils are tender, add garlic/cilantro mixture, chick peas, and vermicelli to the stock pot.

4

Simmer for 20 minutes. If necessary, you may add water to thin soup to desired consistency. Service with lemon wedges, and garnish with cilantro.

Enjoy!!

 

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Ingredients

Ingredients
 4 tbsp Sultan brand Extra Virgin Olive Oil
 2 cups diced onion
 1 tbsp Ziyad brand Ginger Ground
 2 tsp Ziyad brand Black Pepper Ground
 2 tsp Ziyad brand Turmeric Powder
 1 tsp Ziyad brand Cumin Powder
 1 tsp Ziyad brand Coriander Ground
 ¼ tsp Ziyad brand Cinnamon Powder
 ¼ tsp Ziyad brand Red Hot Pepper Sauce (Shatta)
 4 cups crushed tomatoes, in a can
 3 tbsp fresh cilantro, chopped
 1 cup Ziyad brand Whole Green Lentils - Large
 1 cup Ziyad brand Red Lentils
 8 cups water or vegetable broth
 1 tbsp minced garlic
 1 cup Ziyad brand Chick Peas, in a can
 1 cup Ziyad brand Vermicelli, crushed into 2 in. pieces (optional)
 salt & pepper to taste
 lemon wedges

Directions

Directions
1

Heat 2 tablespoons of oil in stock pot. Add onion and sauté until soft. Add ginger, pepper, turmeric, cumin, shatta, and cinnamon. Let spices bloom for a couple of minutes.

2

Next, add tomatoes and cook until sauce thickens slightly. To the pot, add green and red lentils, along with the water (or broth). Cover and cook until lentils are tender.

3

While lentils are cooking, heat remaining 2 tablespoons of oil in sauté pan and add garlic and cilantro. Mix well and remove from heat after 3 minutes. Once lentils are tender, add garlic/cilantro mixture, chick peas, and vermicelli to the stock pot.

4

Simmer for 20 minutes. If necessary, you may add water to thin soup to desired consistency. Service with lemon wedges, and garnish with cilantro.

Enjoy!!

Moroccan Harira Soup

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