Moroccan Harira Recipe (Thick Soup With Chickpeas & Masoor Dal)
A vegetarian African recipe with kabuli chana (white chickpeas) - cooked, masoor dal (whole) - cooked, carrot (gajjar) - chopped. Ready in 1h 25m, serves 5.
Curated byKavya Sharma🇮🇳
Instructions
18 steps- 1
To begin making Moroccan Harira Recipe (Thick Soup With Chickpeas & Masoor Dal), cook chickpeas and red lentils separately until it turns soft but remains whole
masoor dal (whole) - cooked(1 cup) - 2
Do not overcook and mash it
- 3
In a large pan heat olive oil
extra virgin olive oil(2 tablespoon) - 4
Add garlic and saute until raw smell is gone
cloves garlic - chopped(4) - 5
Add onions saute until translucent
onion - chopped(1) - 6
Add carrots and celery, cook for 4 to 5 minutes
carrot (gajjar) - chopped(1) - 7
Add all the spice powder and give it a good mix
black pepper powder(2 teaspoon)cumin powder (jeera)(1 teaspoon)coriander powder (dhania)(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)cinnamon powder (dalchini)(1/2 teaspoon)paprika powder(1 tablespoon) - 8
Add vegetable stock and bring it to boil
vegetable stock - or water(3 cups) - 9
Add cooked chickpeas and lentils, mix well
kabuli chana (white chickpeas) - cooked(1 cup)masoor dal (whole) - cooked(1 cup) - 10
Add salt and pepper powder , mix cook for further 10-15 minutes
salt - to tasteblack pepper powder(2 teaspoon)cumin powder (jeera)(1 teaspoon)coriander powder (dhania)(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)cinnamon powder (dalchini)(1/2 teaspoon)paprika powder(1 tablespoon) - 11
Once soup reaches its correct consistency, turn off the heat
- 12
Add fresh coriander leaves
coriander (dhania) leaves - chopped(1/2 cup)coriander powder (dhania)(1 teaspoon)mint leaves (pudina) - dried or fresh(1 teaspoon)coriander (dhania) leaves - fewparsley leaves - few - 13
Pour the soup into serving bowls
- 14
Garnish with some more fresh coriander and parsley
coriander (dhania) leaves - chopped(1/2 cup)coriander powder (dhania)(1 teaspoon)mint leaves (pudina) - dried or fresh(1 teaspoon)coriander (dhania) leaves - fewparsley leaves - few - 15
If you prefer swirl little beaten yogurt on top
- 16
Also for that extra crunch you can deep fry some spaghetti and serve it on top of the soup before serving
extra virgin olive oil(2 tablespoon) - 17
You can also squeeze some lime juice for that extra zing on Moroccan Harira Recipe (Thick Soup With Chickpeas & Masoor Dal)
masoor dal (whole) - cooked(1 cup)extra virgin olive oil(2 tablespoon) - 18
Serve with Fennel, Roasted Beet & Citrus Salad with Fennel-Beet Yogurt Dressing
Rate this recipe
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Moroccan Harira Recipe (Thick Soup With Chickpeas & Masoor Dal)
A vegetarian African recipe with kabuli chana (white chickpeas) - cooked, masoor dal (whole) - cooked, carrot (gajjar) - chopped. Ready in 1h 25m, serves 5.
Curated byKavya Sharma🇮🇳
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Directions
18 steps- 1
To begin making Moroccan Harira Recipe (Thick Soup With Chickpeas & Masoor Dal), cook chickpeas and red lentils separately until it turns soft but remains whole
masoor dal (whole) - cooked(1 cup) - 2
Do not overcook and mash it
- 3
In a large pan heat olive oil
extra virgin olive oil(2 tablespoon) - 4
Add garlic and saute until raw smell is gone
cloves garlic - chopped(4) - 5
Add onions saute until translucent
onion - chopped(1) - 6
Add carrots and celery, cook for 4 to 5 minutes
carrot (gajjar) - chopped(1) - 7
Add all the spice powder and give it a good mix
black pepper powder(2 teaspoon)cumin powder (jeera)(1 teaspoon)coriander powder (dhania)(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)cinnamon powder (dalchini)(1/2 teaspoon)paprika powder(1 tablespoon) - 8
Add vegetable stock and bring it to boil
vegetable stock - or water(3 cups) - 9
Add cooked chickpeas and lentils, mix well
kabuli chana (white chickpeas) - cooked(1 cup)masoor dal (whole) - cooked(1 cup) - 10
Add salt and pepper powder , mix cook for further 10-15 minutes
salt - to tasteblack pepper powder(2 teaspoon)cumin powder (jeera)(1 teaspoon)coriander powder (dhania)(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)cinnamon powder (dalchini)(1/2 teaspoon)paprika powder(1 tablespoon) - 11
Once soup reaches its correct consistency, turn off the heat
- 12
Add fresh coriander leaves
coriander (dhania) leaves - chopped(1/2 cup)coriander powder (dhania)(1 teaspoon)mint leaves (pudina) - dried or fresh(1 teaspoon)coriander (dhania) leaves - fewparsley leaves - few - 13
Pour the soup into serving bowls
- 14
Garnish with some more fresh coriander and parsley
coriander (dhania) leaves - chopped(1/2 cup)coriander powder (dhania)(1 teaspoon)mint leaves (pudina) - dried or fresh(1 teaspoon)coriander (dhania) leaves - fewparsley leaves - few - 15
If you prefer swirl little beaten yogurt on top
- 16
Also for that extra crunch you can deep fry some spaghetti and serve it on top of the soup before serving
extra virgin olive oil(2 tablespoon) - 17
You can also squeeze some lime juice for that extra zing on Moroccan Harira Recipe (Thick Soup With Chickpeas & Masoor Dal)
masoor dal (whole) - cooked(1 cup)extra virgin olive oil(2 tablespoon) - 18
Serve with Fennel, Roasted Beet & Citrus Salad with Fennel-Beet Yogurt Dressing
Rate this recipe
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