Whole Food Plant-Based Harira Recipe

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Whole Food Plant-Based Harira
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Whole Food Plant-Based Harira

Servings

4 to 6

servings
Prep time

15

minutes
Cooking time

1

hour 

Ingredients

  • 1 large yellow onion

  • 2 celery ribs, chopped

  • 3 to 4 cloves garlic, crushed

  • 1 teaspoon smoked paprika

  • ½ teaspoon ground turmeric

  • ½ teaspoon ground ginger

  • ½ teaspoon cumin

  • ¼ teaspoon black pepper

  • ¼ teaspoon cinnamon

  • ⅛ teaspoon cayenne pepper (optional)

  • 3 tablespoons tomato paste

  • 15 ounce can chickpeas, drained and rinsed

  • ¾ cup dry green lentils, sorted and rinsed

  • ½ cup dry red lentils, sorted and rinsed

  • 15 ounce can crushed tomatoes

  • 4 cups vegetable broth

  • 2 cups water

  • ½ cup fresh parsley, chopped

  • 1 lemon, juiced

  • cooked brown rice for serving

Directions

  • Preheat a large pot or dutch oven over medium-high heat.
  • Add onions and celery and spread in an even layer. Allow to cook untouched for about 5 minutes. As the onions start to stick, add a splash of water to deglaze the pan and continue cooking until the onions have browned, about 5 more minutes.
  • Add the garlic and spices to the pot and cook while stirring for about 30 seconds to a minute, until the spices are nice and fragrant.
  • Add the tomato paste to the pan and cook for a minute or two, then stir to combine.
  • Add the chickpeas, both kinds of lentils, broth, and water. Stir to combine, cover and bring to a boil.
  • Once boiling, reduce heat, and continue simmering the soup covered for about 45 minutes to an hour, stirring occasionally.
  • Just before serving, stir in the parsley and lemon juice, then serve the soup over brown rice.

Recipe Video