I can’t believe that Daylight Savings has just passed and rain lies around the corner. Or maybe I’m the only one feeling like summer flew by?
Well, in honor of the rain and wind that mark Israeli winter, I’m sharing one of my favorite soups: Harira soup, from Moroccan cuisine. It’s a soup that really has it all—legumes and vegetables, herbs, and noodles. Kind of like the Italian minestrone, but different, in the best way.
This soup is substantial enough to be a full meal, and you can even add chicken if you like—or keep it vegetarian/vegan.
I wish us all a winter full of rain. We really need it.
1 tbsp flour + ½ cup water (optional, to thicken the soup)
½ cup thin noodles
Instructions
- Chop the onions, garlic, and celery into small cubes. - In a large pot, heat the olive oil and add the onions, garlic, and celery. Sauté until softened—it takes a little patience, but it’s worth it. - Add boiling water, turmeric, salt, paprika, and cumin (or baharat), and stir to combine. - Add the chickpeas, tomatoes, cilantro, and lentils. Simmer over medium heat for about 40 minutes, or until the lentils are tender. - In a small bowl, whisk the flour with ½ cup water until smooth and add to the soup, stirring well. - Add the noodles, stir, and cook for 10 more minutes, until tender. - Serve with lemon wedges and fresh cilantro.
Harira Soup - a complete meal in a bowl.
Notes
- You can add small diced carrots while sautéing the onion for extra flavor and texture. - Want to add a meat protein? Add 3–4 pieces of chicken during the onion sauté and continue as usual. In this case, add an extra 10 minutes of cooking time. - If you prefer, you can use cornstarch instead of flour to thicken the soup.
