This harira recipe is a satisfying, one-pot meal that’s full of bold flavors and great texture while also being gluten-free and vegan-friendly.
Authentic harira soup is often made with lentils, chickpeas, and some kind of meat. The meat can either be beef, chicken, or lamb, but lamb harira soup is most common.
This vegetarian harira soup recipe doesn’t contain any meat, but still packs a wonderful dose of protein thanks to the lentils and chickpeas that are in the recipe. The two also provide fantastic texture to the dish and comforting heartiness that make this meal fulfilling.
While traditional harira may contain some sour cream as a garnish, you can easily use coconut milk instead as a vegan-friendly option. Other ingredients like jalapeño slices add a nice kick to this lentil soup recipe as well.
If you’re looking for a healthy meal that’s full of flavor, easy to make, and a satisfying way to go meatless, look no further than this harira recipe as it truly checks all the boxes!
Summary |
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Cook time: 15 minutes
Prep time: 5 minutes
Idle time:
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Level
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Servings:
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Ingredients
- 1 cup red lentils uncooked
- 1 onion peeled and sliced
- 7 cloves garlic peeled and minced
- 1 can (14 oz.) chopped tomatoes
- 1 cup canned chickpeas drained
- 2 1/2 cups vegetable broth
- salt pepper to taste
- 1 cup coconut milk optional
- jalapeño slices optional
- fresh parsley or cilantro chopped, to garnish
- 1 tsp turmeric optional
- coconut oil for cooking with
Instructions
- Warm a little bit of coconut oil in a saucepan and add the garlic, onion, and jalapeño slices (if using). Cook until the ingredients have lightly browned.
- Add lentils, vegetable broth, chopped tomatoes, and coconut milk (if using). Simmer for about 10 minutes.
- To the pan, add the chickpeas and cook for another 5 minutes. Take a bite of the lentils to see if they are tender. If not, continue cooking them and checking on them every few minutes. If the lentils are done, serve the soup with any optional toppings like fresh herbs or turmeric.
Additional information
Recipe adapted from contentednesscooking.com
