Vegan Recipes 
Travel 
Harira: Moroccan Lentil and Garbanzo Soup
A traditional, heartwarming Moroccan soup rich in North African spices, featuring a hearty blend of lentils, chickpeas, and fava beans for a protein-packed vegan main course.
Simple Tasty Recipes
Ingredients for 8 Servings
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2 tablespoons
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2
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28 oz
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1/4 teaspoon
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1/4 teaspoon
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1/4 teaspoon
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1/4 teaspoon
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8
-
20
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10
-
to taste
-
to taste
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1 cup
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8 cups
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1 1/2 cups
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1 1/2 cups
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1/2 cup
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for garnish
Time
Goes Great with
Method
- Heat olive oil in a large soup pot over medium-high heat. Add the sliced onions and cook, stirring occasionally, until tender and translucent, about 6 to 8 minutes.
- In a blender or food processor, combine the canned tomatoes, ground ginger, cinnamon, turmeric, cumin, crushed saffron, cilantro, parsley, salt, and pepper. Process until the mixture is fairly smooth.
- Pour the tomato puree mixture into the pot with the onions and bring the liquid to a gentle boil.
- Stir in the rinsed lentils and water. Cover the pot tightly, reduce the heat to low, and simmer for 30 to 35 minutes, or until the lentils are tender.
- Add the undrained garbanzo beans and fava beans to the pot, then bring the mixture back to a low boil.
- Stir in the capellini pasta and cook for another 6 to 8 minutes until the pasta is tender.
- Ladle the hot soup into bowls and serve immediately with fresh lemon wedges on the side to brighten the flavors.
Notes:
Pro Tip: Canned fava beans, often labeled as foul mudammas, can be found in Middle Eastern grocery stores or the international aisle of large supermarkets. If you cannot find them, you can substitute with extra chickpeas or kidney beans.
Storage: This soup develops deeper flavors the next day. Keep it in an airtight container in the refrigerator for up to 3 days. Add a splash of water when reheating as the pasta will absorb the liquid over time.
Goes Great with
20 mins
