Quick Weeknights · Moroccan
Moroccan Lentil Soup (Harira)
A nourishing soup built on brown lentils, aromatic spices, and a bright tomato base.
Why This Works
The flour-thickening technique creates a heartier texture that turns a simple lentil dish into a meal.
The Upgrade
Add 1 cup of cooked chickpeas at the end for extra texture.
Chef's Secret
Michelin TechniqueSqueezing fresh lemon juice into the soup right before serving is essential to cut through the starch of the lentils.
Ingredients
Total time including resting: 40 min
Directions
Sauté the onion and celery in a pot with oil until softened.
5 minAdd turmeric, ginger, and lentils, toasting briefly to release essential oils.
2 minPour in vegetable stock and tomatoes, bringing to a simmer.
5 minCook until lentils are tender but still hold their shape.
20 minWhisk flour with a little water to create a slurry and stir into the soup.
1 minSimmer for 5 more minutes until the soup thickens to a silky consistency.
5 minStir in fresh cilantro and serve with lemon wedges to brighten the earthiness.
Wine Pairing
Gamay
Red Wine
The BottleJean Foillard Côte de Py Morgon
A light-bodied, high-acid red like Gamay thrives alongside the tomato and spice profile of Harira. It provides just enough structure to feel substantial without clashing with the delicate pulse-based textures.
Nutrition per Serving
210
calories
12g
protein
38g
carbs
2g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Dates and Citrus
Serve a small plate of dates and orange wedges to traditionaly balance the savory notes of the lentil soup.
Ingredients
Directions
Halve the pitted dates lengthwise.
Cut the oranges into 8 wedges each, removing any seeds.
In a small bowl, whisk together the lemon juice, honey, cinnamon, and sea salt.
Arrange the dates and orange wedges on a serving platter.
Drizzle the honey-citrus dressing evenly over the dates and oranges.
Garnish with fresh mint just before serving.
Side Dish
Toasted Pita Wedges
Crispy pita provides a satisfying crunch against the thick, hearty texture of the soup.
Ingredients
Directions
Preheat your oven to 400°F.
Cut each pita bread into 8 uniform triangular wedges.
Whisk the olive oil, cumin, and smoked paprika in a small bowl until fully incorporated.
Arrange the wedges in a single layer on a parchment-lined baking sheet and brush evenly with the spiced oil.
Bake for 8 to 10 minutes until the edges are golden brown and crisp.
Remove from the oven, immediately sprinkle with sea salt, and serve warm.
Member Reviews
How did it turn out?
Rate this recipe
Delicious! Doubling it next time because leftovers went fast.
Decent flavor. Needed a bit more seasoning for my taste.
The timing on the steps was spot on. Came out perfect on the first try.