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Moroccan Harira Soup
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5 from 30 votes

Moroccan Harira Soup

This amazing Moroccan Harira Soup is loaded with deliciousness. These great ingredients, make it the perfect meal to enjoy this winter!
Prep Time20 minutes
Cook Time1 hour 35 minutes
Passive Time0 minutes
Servings: 8
Author: Francine Lizotte
Course: Soup
Cuisine: African, Moroccan
Keyword Beef, Comfort Food, Dairy Free, Healthy, Legumes/Beans, One Pot Meals

Ingredients

  • 2 tbsp. olive oil tips & tricks
  • 1 to 1 1/2 lbs. blade steak aka chuck steak, cubed into bite-size pieces
  • freshly ground mixed peppercorns, to taste
  • 2 cups yellow onions, diced
  • 1 cup celery, diced tips & tricks
  • ground Himalayan pink salt, to taste
  • 3/4 cup red peppers, diced
  • 3/4 cup green peppers, diced
  • 2 tbsp. tomato paste tips & tricks
  • 1 tbsp. ginger, minced
  • 4 large cloves garlic, pressed
  • 1/2 tbsp. smoked paprika
  • 1/2 tbsp. ground cumin
  • 1 tsp. ground coriander
  • 1/2 tsp. ground turmeric
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. cayenne pepper
  • 1 can (15 oz.) diced tomatoes
  • 5 cups low-sodium beef broth
  • 1 cup water
  • 1 can (19 oz./540ml) chickpeas, drained and rinsed
  • 3/4 cup green lentils, rinsed
  • 1 tbsp. cornstarch (mixed with 1/2 cup cold water)
  • 1/2 cup fresh cilantro, chopped and divided tips & tricks
  • 1/2 cup fresh parsley, chopped and divided
  • 1/2 cup vermicelli or spaghettini pasta, broken into 1/2-inch pieces
  • 1 1/2 tbsp. freshly squeezed lemon juice optional

Directions

  • In a Dutch oven over medium heat, add oil and when it gets hot, add beef cubes and generously season with freshly ground mixed peppercorns. Sauté for 2 minutes or until no longer pink.
  • Add onion and celery; generously season with salt. Sauté for 3 minutes.
  • Add peppers and sauté for 3 minutes. Add tomato paste and stir to coat.
  • Add ginger and garlic; sauté for 1 minute.
  • Reduce heat to medium, and add smoked paprika, cumin, coriander, turmeric, cinnamon and cayenne pepper; cook for 30 seconds or until fragrant. Stir in tomatoes.
  • Pour in broth and water; bring to a boil.
  • Add chickpeas and lentils; mix them in. When it starts bubbling again, reduce heat to medium-low and simmer gently for 30 minutes, stirring often and scraping the bottom of the pot if needed.
  • Increase heat to medium-high and when it starts boiling, add cornstarch slurry; stir well until the liquid starts to thicken, about 45 seconds.
  • Reduce back to medium-low and stir in ¼ cup of each; cilantro and parsley.
  • Let the soup simmer gently for 25 to 30 minutes or until the lentils are tender, stirring occasionally and scraping the bottom of the pot if needed.
  • Add vermicelli or spaghetti and cook for 17 to 20 minutes or until tender.
  • Add 2 tbsp. cilantro and parsley plus lemon juice. Stir well and adjust seasoning if needed.
  • Serve in warm bowls and sprinkle on the remaining cilantro and parsley.