---
title: Harira Soup
servings: 6
course: soup
prep time: 15m
cook time: 45m
source:
  url: https://www.umami.recipes/recipe/tZLoHPAD8Svv3vVZHw3S
image: https://www.umami.recipes/api/image/recipes/tZLoHPAD8Svv3vVZHw3S/images/Ce5lbPZhitUXyzFVnyWna2?w=2048&q=75
tags: [soup, lentil, chickpea, vegetarian]
---

In a large #Dutch oven{}, heat @extra virgin olive oil{4%tbsp} over medium heat until shimmering. Add the @yellow onion{1}(large, finely chopped), @celery stalks{2}(chopped), and @carrot{1}(peeled and chopped). Season with @kosher salt{}. Cook for ~{5%minutes}, stirring regularly until softened.

Add the @garlic cloves{4}(minced) and spices — @black pepper{1 1/2%tsp}, @turmeric{1 1/2%tsp}, @cumin{1%tsp}, @ground ginger{1/2%tsp}, @ground cinnamon{1/2%tsp}, and @cayenne{1/2%tsp} — and cook for ~{1-2%minutes}, stirring regularly.

Add the @crushed tomatoes{2%cans}(14 oz each), @tomato paste{3%tbsp}, @fresh cilantro{1%cup}(packed, chopped), @green lentils{1%cup}(rinsed), @red lentils{1%cup}(rinsed), and @chickpeas{1%can}(14 oz). Add a dash more kosher salt and cook for ~{5%minutes}, stirring.

Add the @vegetable or chicken stock{7%cups}(preferably low-sodium) and raise the heat. Bring to a boil for ~{5%minutes}, then turn the heat to low. Cover and let simmer for ~{45%minutes} or until the legumes are fully cooked and very tender (check occasionally and plan to add more stock or water. The soup will be thick, but it should not be too thick that you cannot pour it. Make sure to adjust the salt as you add more liquid.)

Stir in the @long grain rice{1/4%cup}(rinsed, or 1/4 cup broken vermicelli) and cook for another ~{15%minutes} or until the rice is fully cooked.

Serve with @lemon wedges{}(for serving).