Meatless Harira: A Moroccan Soup Recipe
Description:
Indulge in the heartwarming flavors of Morocco with this delightful Meatless Harira, a traditional soup adapted to suit vegetarian preferences without compromising on taste. Drawing inspiration from Paula Wolfert’s culinary legacy, this recipe offers a fragrant blend of spices and wholesome ingredients. Perfectly suited for chilly evenings or as a comforting meal during Ramadan, this soup brings the richness of Moroccan cuisine to your table.
Ingredients:
Here’s what you’ll need to prepare this savory soup:
| Quantity | Ingredient |
|---|---|
| 1 | Onion |
| 1 | Bunch of parsley |
| 1 | Stalk of celery & leaves |
| 1 | Can of chickpeas |
| 1 | Pinch of black pepper |
| 2 tsp | Garam masala |
| 1 tsp | Ginger |
| 1 tsp | Turmeric |
| 2 tbsp | Butter |
| 1/2 tsp | Cinnamon |
| 1 cup | Dried brown lentils |
| Handful | Coriander leaves |
| 1 can | Crushed tomatoes |
| 3 cups | Water |
| 1 | Vegetable bouillon cube |
| To taste | Salt |
| Lemon wedge |
Instructions:
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Saute Aromatics: In a large soup pot, melt the butter over medium heat. Add finely chopped onion, parsley, celery (including leaves), black pepper, and turmeric. Saute until the onions turn soft and translucent, and the spices release their aroma, about 5-7 minutes.
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Enhance Flavor: Sprinkle in the garam masala and ginger, stirring well to coat the vegetables. Allow the spices to meld with the vegetables over low heat for another 5 minutes, infusing the broth with rich flavors.
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Prepare Lentils: Meanwhile, rinse the dried brown lentils thoroughly under cold water until the water runs clear. This step helps remove any impurities and ensures a clean taste in your soup.
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Blend Coriander Leaves: In a blender or using a mortar and pestle, puree the coriander leaves with a splash of water until smooth. This vibrant herb paste adds freshness and depth to the soup.
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Add Ingredients: Introduce the pureed coriander leaves into the pot, along with the crushed tomatoes. Stir well to combine, allowing the flavors to mingle for a few minutes over low heat.
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Simmer: Pour in 3 cups of water (about 1 1/2 quarts) into the pot, followed by the vegetable bouillon cube. Bring the soup to a gentle simmer, then reduce the heat to low. Let it cook slowly, allowing the lentils to soften and the flavors to develop, approximately 2 hours.
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Adjust Seasoning: As the soup simmers, taste and season with salt according to your preference. This step ensures a perfectly balanced flavor profile, enhancing the overall taste experience.
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Thicken Soup: Just before serving, prepare a slurry by mixing flour with water until smooth. Gradually pour this mixture into the soup, stirring continuously to prevent lumps from forming. Allow the soup to simmer for a few more minutes, thickening slightly.
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Serve: Ladle the hot Meatless Harira into bowls and garnish each serving with a wedge of lemon. The citrusy tang adds a refreshing contrast to the rich, spiced broth.
Enjoy: Share this wholesome soup with your loved ones, savoring each spoonful of its comforting warmth and aromatic essence. Whether enjoyed during Ramadan or on a chilly weeknight, this Meatless Harira is sure to become a cherished favorite in your home, offering a taste of Moroccan tradition with a delightful vegetarian twist.
