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Moroccan Harira (Bean Soup)

Moroccan Harira (Bean Soup)

Cost $10, save $15

Source: Recommended by CookPal

  • 60 Min
  • 10 Servings
  • $10

INGREDIENTS

  • Soup Base

    • 6 cups beef stock
    • 1 cup dry lentils

  • Flavorings

    • 1 tablespoon olive oil, or to taste
    • 🧅 1 onion, chopped
    • 1 cinnamon stick
    • 1 teaspoon minced fresh ginger root
    • 1 teaspoon ground turmeric
    • 1 teaspoon ground cumin
    • 1 teaspoon ground black pepper

  • Filling Ingredients

    • 1 (15 ounce) can garbanzo beans, drained
    • 1 (15 ounce) can red kidney beans, rinsed and drained
    • 🍅 1 (14 ounce) can diced tomatoes
    • 1 cup cooked quinoa (Optional)

  • Herbs & Finishing

    • 1 bunch flat-leaf parsley leaves and thinner stems, chopped
    • 1 bunch cilantro leaves and thinner stems, chopped
    • 🍋 1 lemon, or to taste, juiced

STEPS

1

Stir together beef stock and lentils in a large pot. Bring to a boil, reduce heat to low, and keep at a simmer while preparing onion.

2

Heat olive oil in a large skillet over medium heat. Cook and stir onion, cinnamon stick, ginger, turmeric, cumin, and black pepper in hot oil until onion is translucent, about 5 minutes; add to stock mixture.

3

Pour garbanzo beans, kidney beans, tomatoes, and quinoa into stock mixture; stir and bring to a boil. Stir in parsley and cilantro; reduce heat to low and cook at a simmer until lentils are tender, about 45 minutes.

4

Drizzle lemon juice over soup to serve.

NUTRIENTS

Per 1 serving

🔥

261

Calories

  • 14
    Protein
  • 42
    Carbs
  • 4
    Fats

💡 For a vegetarian option, replace the beef stock with vegetable stock.Add a pinch of chili flakes if you prefer a spicier soup.To save time, you can use precooked lentils and reduce cooking time by 15 minutes.This soup freezes well—store leftovers in airtight containers for up to 3 months.