Meatless Version of Harira: Morocco's National Soup

Harira is my favorite soup. It is thick, creamy, and has lots of flavor. I have modified the original recipe. Moroccans eat this soup with chunks of meat, but a soup with this many ingredients and this much flavor doesnt need meat. Moroccans love their Olive Oil, and the original recipe calls for 1/2 cup of olive oil. Its up to you how much you actually use. I only use 2 Tbsps and its enough. There is also quite a debate on the use of cinnamon in this soup. I use it, and it tastes great! Some Moroccans use it, some dont.

My recommendations for this recipe: This soup takes about 2 hours to make, so make sure you have time on your hands. DO NOT try to make this soup if you are missing ANY ingredients. They must ALL be included. Mix the spices in a small cup or bag in advance. The longer this soup cooks, the stronger the flavors and the thicker the soup. Do not try to cut the cooking time. Its necessary. Use a 7 or 8 quart pot for this soup: it makes a lot. Near the end of the cooking, make sure you stir constantly.

Meatless Harira

Spices
1/2 tsp Thyme
2 tsp Salt
1 tsp Paprika
1/2 tsp Cinnamon
1/2 tsp Basil
1/2 tsp Turmeric
1/2 tsp Ginger

Veggies
2 Stalks of Celery
1 Red Bell Pepper
1 Yellow Onion
2 Large Carrots
1/4 cup Fresh Parsley
1/4 cup Fresh Cilantro
1 can Diced Tomatoes (or 3-4 diced fresh tomatoes)
3 Cloves of Garlic

Other
2 Tbsp Olive oil
1/2 cup uncooked Brown Lentils
1 can of Tomato Sauce
1/2 cup Tiny Pieces of Pasta
1 Can of Chickpeas
1/4 cup flour
1/4 cup of Almond milk, or soy milk
1/2 Fresh Lemon

1)Puree all ‘veggies” in a food processor. Make sure the consistency is like that of the photo.

2)Rinse the brown lentils.
3)Sauté the pureed veggies on medium heat with oil and lentils. Stir occasionally, and close with a lid to prevent splattering.
4)Boil a large pot of water. Add 4 cups boiling water to the soup, along with the tomato sauce and the pasta pieces.


5)Cover and cook the soup for 30 minutes on low heat, stirring occasionally.
6)Add in spices, chickpeas, and 3 more cups of boiling water.
7)Wisk flour in 1 cup of cold water. Add to the soup. Cook for 10 more minutes, stirring CONSTANTLY.
8)Add in the almond milk or soy milk, stir well. Cook for 5 more minutes, stirring constantly.
9)Squeeze in the fresh lemon and turn off the heat.