Hearty Harira Soup, My Best Winter Warmer

As the winter continues, I made a Moroccan Harira soup and added more healthy elements to it, and apparently, my family chose it as one of the 3 most delicious soups I've made!

Vegeterian Moroccan Harira Soup

The classic recipe has thin flour noodles, brown lentils and some flour. I replaced it with gluten-free bean noodles, black lentils, which I find healthier, and chickpea flour (also gluten-free). Of course, I also added winter roots - parsley, celery and carrots. There are many chickpeas, black lentils and roots recipes on this site.

What's in it?

Early Cooking

1 cup soaked chickpeas (or frozen; avoid canned legumes)

1 cup black lentils

2 grated tomatoes

1 chopped leek

1 parsley root, chopped

1 celery root, chopped

1 carrot, chopped

A bunch of parsley, chopped

A bunch of cilantro, chopped

6 cups boiling water (about 1.5 liters)

A handful of bean noodles

2 tablespoons chickpea or lentil flour

Half a squeezed lemon

How to?

Noodles

1. Stir-fry the leeks in a bit of olive oil and add a tablespoon of turmeric, chopped roots, grated tomatoes and the chickpeas

2. Add about 6 cups of boiling water, 2 tablespoons of gluten-free vegetable broth, salt and pepper

3. Add the black lentils, parsley and chopped coriander and cook for about 45 minutes

4. Add the noodles and cook for another 5 minutes (on the right, these are the noodles and I just break them with my hands and put them in the soup as much as you like)

5. In a cup, mix 2 tablespoons of flour with water and make sure there are no lumps and add to the soup and stir to mix

6. Before serving, add half a squeezed lemon

Perfect, right?

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