Vegan Harira
A hearty and aromatic North African soup, this vegan Harira is packed with lentils, chickpeas, and vermicelli in a rich tomato broth. It's a comforting and nutritious meal, perfect for a satisfying dinner.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 280 kcal
Allergen information: may contain celery and gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1 pcsyellow onion, finely chopped
- 2 pcscelery stalk, finely chopped
- 3 clovegarlic, minced
- 1 tbspginger, grated
- 2 tbspolive oil
- 2 tbsptomato paste
- 1 candiced tomato
- 0.5 cupred lentil, rinsed
- 1 canchickpea, rinsed and drained
- 6 cupvegetable broth
- 0.5 cupvermicelli, broken into small pieces
- 1 tspturmeric
- 1 tspground cumin
- 0.5 tspblack pepper
- 1 tspsalt
soup
- 0.5 cupfresh cilantro, chopped
- 0.5 cupfresh parsley, chopped
thickener
- 2 tbspall-purpose flour
- 0.5 cupwater
garnish
- 0.5 pcslemon, cut into wedges
- 2 tbspfresh cilantro, chopped
Equipment
large pot · cutting board · knife · whisk
The method
Step by step
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 1 min
- 2
Add the yellow onion and celery stalk to the pot and sauté until softened, about 5-7 minutes.
About 7 min
- 3
Stir in the garlic and grated ginger, cooking for another minute until fragrant.
About 1 min
- 4
Add the tomato paste, diced tomato, red lentil, chickpea, vegetable broth, turmeric, ground cumin, black pepper, and salt to the pot.
About 2 min
- 5
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, or until the lentils are tender.
About 30 min
Cook’s note: Stir occasionally to prevent sticking.
- 6
While the soup simmers, prepare the thickener by whisking the all-purpose flour into the water until smooth.
About 2 min
Cook’s note: Ensure there are no lumps in the flour mixture.
- 7
After 30 minutes, stir in the vermicelli, chopped fresh cilantro for the soup, and chopped fresh parsley for the soup.
About 1 min
- 8
Pour the flour and water mixture into the soup while stirring constantly to prevent lumps.
About 1 min
Cook’s note: Pour slowly in a steady stream.
- 9
Continue to simmer for another 10-15 minutes, or until the vermicelli is cooked and the soup has thickened to your desired consistency.
About 15 min
- 10
Taste and adjust seasoning as needed.
About 1 min
- 11
Serve hot, garnished with fresh cilantro and a lemon wedge.
Per serving
Nutrition
- Calories
- 280.3kcal
- Protein
- 12.6g
- Carbs
- 43.2g
- Fat
- 7.3g
- Fibre
- 8.7g
- Sugar
- 8.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Harira in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if it has thickened too much.
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