Harira Recipe (Vegetarian & Gluten Free)
Vegetarian gluten free Harira made with lentils, chickpeas, tomatoes, and spices.
Ingredients
- Extra virgin olive oil
- 1 large yellow onion finely chopped
- 2 celery stalks chopped
- 1 carrot peeled and chopped
- Kosher salt to taste
- 4 garlic cloves minced
- 1 ½ teaspoons black pepper
- 1 ½ teaspoons turmeric
- 1 teaspoon cumin
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon cayenne pepper
- 2 14-ounce cans crushed tomatoes
- 3 tablespoons tomato paste
- 1 cup packed fresh cilantro chopped
- 1 cup green lentils rinsed
- 1 cup red lentils rinsed
- 1 14-ounce can chickpeas, drained and rinsed
- 7 cups low-sodium vegetable stock
- ¼ cup long-grain rice rinsed
- Lemon wedges for serving
Instructions
- Heat 4 tablespoons olive oil in a large Dutch oven over medium heat. Add the onion, celery, and carrot. Season with salt and cook for 5 minutes until softened.
- Add the garlic, black pepper, turmeric, cumin, ginger, cinnamon, and cayenne. Cook for 1–2 minutes, stirring frequently until fragrant.
- Stir in the crushed tomatoes, tomato paste, cilantro, green lentils, red lentils, and chickpeas. Season lightly with salt and cook for 5 minutes.
- Pour in the vegetable stock and raise the heat. Bring to a boil for 5 minutes, then reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally. Add more stock or water as needed to keep the soup thick but pourable.
- Stir in the rice and cook for an additional 15 minutes, or until the rice and lentils are fully tender. Adjust salt to taste.
- Serve hot with fresh lemon wedges.
Notes
- Rice can be replaced with gluten-free vermicelli if preferred