Savory Harira Soup: Comforting Warmth in Every Spoonful

Savory Harira Soup is a nourishing dish filled with tender beef, hearty lentils, and vibrant vegetables, perfect for cozy gatherings.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 6 servings

Course: Soup

Cuisine: Moroccan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Olive Oil Adds richness and flavor when sautéing ingredients.
1 pound Beef Stew Meat Provides protein and a hearty texture; choose well-marbled cuts for tenderness.
1 medium Onion Adds sweetness and depth; shallots can be used for a milder flavor.
2 stalks Celery Contributes crunch and aromatic flavor; leeks can substitute for a sweeter taste.
5 cups Water Forms the soup base; swap with beef or vegetable broth for added richness.
1 can Crushed Tomatoes Provides a rich, tangy base; diced tomatoes can be used for a chunkier texture.

For the Hearty Additions

1 cup Brown or Green Lentils Adds heartiness and nutrition; red lentils work for a quicker cook time.
1 can Canned Chickpeas Provide additional protein and texture; can be omitted for a lower-carb option.
1 cup Fideo Noodles or Broken Vermicelli Absorbs the broth for a satisfying texture; use any small pasta shape as an alternative.

For Flavoring

1 handful Fresh Cilantro Offers a refreshing aromatic boost; parsley can be used for similar freshness.
1 handful Fresh Parsley Enhances flavor and visual appeal; omit for a milder herbal presence.
1 teaspoon Ground Pepper Delivers spice and warmth; adjust amounts to taste for heat level.
1 teaspoon Ground Ginger Adds warmth and complexity; fresh ginger can provide a more robust flavor.
1 teaspoon Salt Essential for seasoning; use low-sodium salt for a healthier option.
1 teaspoon Ground Turmeric Contributes earthiness and color; can be omitted if unavailable.
½ teaspoon Ground Cinnamon Introduces warmth and depth of flavor; nutmeg can be used for a different spice profile.

Equipment

large pot

Method

Preparation Steps

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of beef stew meat, browning it on all sides for about 5–7 minutes. Transfer to a plate and set aside.
In the same pot, add one diced onion and two chopped celery stalks. Sauté for 3–4 minutes until translucent and fragrant.
Stir in fresh cilantro and parsley, then add 5 cups of water, 1 can of crushed tomatoes, 1 cup of lentils, and 1 can of chickpeas. Stir to mix.
Season with 1 teaspoon each of ground pepper, ground ginger, salt, ground turmeric, and ½ teaspoon of ground cinnamon. Bring to a gentle boil.
Reduce heat to low, cover, and let simmer for 30 minutes, stirring occasionally.
Stir in 1 cup of fideo noodles or broken vermicelli and cook for an additional 5–7 minutes until tender.
Taste the soup and adjust seasonings as needed. Serve in bowls, garnished with extra cilantro.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 12gSugar: 4gVitamin A: 1200IUVitamin C: 15mgCalcium: 50mgIron: 4mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze portions for up to 3 months.

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