Moroccan Lentil Soup with Sweet Spices (Green Harira)
This green harira with lentils is a true hug in a bowl, perfect for cool evenings or breaking the fast. The sweet spices like cinnamon and ginger blend with fresh cilantro to create a nourishing and fragrant soup. If you're wondering what spices are essential in Moroccan cuisine, know that cumin, paprika, ginger, and cinnamon are the pillars that bring that unique warmth. For an even more authentic tagine, I recommend using a homemade ras el hanout blend. This soup is simple to prepare and will please the whole family.
Ingredients
- green lentils250 g
- onion1
- fresh cilantro1 bunch
- celery stalk2
- tomato paste2 tablespoons
- ground cinnamon1 teaspoon
- ground ginger1 teaspoon
- black pepper0.5 teaspoon
- olive oil3 tablespoons
- water1.5 liters
- lemon (for serving)1
Instructions
- 1
Rinse the lentils and let them soak in cold water for 15 minutes.
- 2
Chop the onion and dice the celery. Sauté them in a large pot with olive oil until tender.
- 3
Add tomato paste, cinnamon, ginger, pepper, and chopped cilantro. Mix and cook for 2 minutes.
- 4
Drain the lentils and add them to the pot. Pour in the water, bring to a boil, then reduce the heat and simmer covered for 30 minutes until the lentils are tender.
- 5
Adjust seasoning with salt and serve hot, accompanied by lemon wedges and Moroccan bread.
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