Print Options:

Moroccan Harira Soup

Yields1 Serving

 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

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.


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.


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.


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