Name: Moroccan harira
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 6
Cuisine: Morocco
Ingredients: 1 tsp turmeric; 100 g/3½ oz/½ cup green or Puy lentils; 2 large carrots, halved lengthways and sliced; 2 celery stalks, sliced; 2 large onions, chopped; sea salt and freshly ground black pepper; crusty bread and lemon wedges, to serve; 50 g/1¾ oz/3½ tbsp butter; 4 handfuls of cavolo nero or kale, tough stalks discarded and leaves torn into bite-size pieces; 10 baby plum tomatoes, quartered; 2 tbsp vegetable bouillon powder; 400 g/14 oz can chickpeas, drained; 100 g/3½ oz/½ cup basmati rice; 2 handfuls of coriander/cilantro sprigs, leaves chopped and stalks sliced; 2 handfuls of flat-leaf parsley sprigs, leaves chopped and stalks sliced; 1 tbsp ground coriander; ½ tsp ground cinnamon; 2 tsp ground ginger

Preparation info

Serves
6

Difficulty
Easy
Ready in
55 min

Appears in

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

About

Hugely popular in Morocco, this hearty, fragrant soup-cum-stew is traditionally served during the period of Ramadan to break the fast at sunset. There are many variations of this dish, but all have one thing in common and that is an aromatic blend of herbs and spices.

Ingredients

2 large onions, chopped
2 celery stalks, sliced
2 large carrots, halved lengthways and sliced
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Africa
Morocco
Main course
Vegetarian
Ramadan
Spicy
Mediterranean

Method

Put the onions in a large heavy-based saucepan with the celery, carrots, lentils, spices, coriander/cilantro stalks, parsley stalks and 2 litres/70 fl oz/

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Moroccan harira

Ingredients

Method

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