Vegetarian Harira

Vegetarian HariraRecipe
Photo: Lee Harrelson; Styling: Leigh Ann Ross
Several spices give this chickpea and lentil soup rich flavor without lamb, the traditional meat used in the Moroccan dish. Pair the soup with baked pita wedges. Freeze the leftover mushroom broth to use in place of water in homemade vegetable soups.


2 servings (serving size: 1 1/2 cups)

Recipe from

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Nutritional Information

Calories 323
Caloriesfromfat 25 %
Fat 8.9 g
Satfat 0.6 g
Monofat 4.3 g
Polyfat 2.5 g
Protein 14.8 g
Carbohydrate 47.2 g
Fiber 9.7 g
Cholesterol 0.0 mg
Iron 3.8 mg
Sodium 611 mg
Calcium 95 mg


1 tablespoon canola oil
1/2 cup chopped onion
1/4 cup chopped celery
1 cup warm water
Pinch of saffron threads
1/4 teaspoon salt, divided
1/8 teaspoon minced peeled fresh ginger
1/8 teaspoon ground red pepper
1/8 teaspoon ground cinnamon
1 garlic clove, minced
1 cup organic mushroom broth (such as Pacific Natural Foods)
3/4 cup chopped seeded plum tomato
1/4 cup dried small red lentils
1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), drained
1 1/2 tablespoons chopped fresh cilantro
1 1/2 tablespoons chopped fresh parsley


Heat oil in a large saucepan over medium heat. Add onion and celery to pan; sauté 4 minutes or until tender. Combine 1 cup warm water and saffron; let stand 2 minutes. Add 1/8 teaspoon salt, ginger, red pepper, cinnamon, and garlic to pan; cook 1 minute. Add saffron mixture, broth, tomato, lentils, and chickpeas; bring to a boil. Reduce heat, and simmer 20 minutes or until lentils are tender. Stir in cilantro, parsley, and remaining 1/8 teaspoon salt.


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