One-Pot Moroccan Harira
with Lentils & Chickpeas
Cooking time
30 minutes
Servings
2/4
Calories
780 /serving
Home is where the hearty is! When Moroccan harira is in the house, there’s nowhere else you’d rather be on a winter night. This classic soup is chock full of lentils, rootsy veggies and dark lacinato kale, all swirled up with the sunniest ras el hanout spices.
We will send you:
- 100g Nantes carrots
- 1 Onion (or shallot)
- ½ Bunch of lacinato kale
- 1 Celery stalk
- 540ml Chickpeas (canned)
- 100ml Tomato sauce
- 60ml Vegetable demi-glace
- 200g Red lentils
- 8g Red Ras el Hanout (paprika, cumin, ginger, coriander, turmeric, cardamom, cinnamon, black pepper, fennel seeds, nutmeg, dill seeds, allspice, caraway, galangal, cloves, mace, rose petals, lavender, bay leaves, saffron)
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
15 g
Saturated Fat
2 g
Sodium
800 mg
Total Carb
131 g
Sugars
19 g
Protein
46 g
Fibre
40 g
Preparation
Mise en place
- Halve, peel and small-dice the onion.
- Halve the carrots and celery lengthwise; thinly slice crosswise.
- Drain and rinse the chickpeas.
- Remove the kale leaves from the stems; thinly slice the leaves. In a medium bowl, combine with a drizzle of oil and S&P. Massage the kale, 1 to 2 min., until softened.
Start the harira
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the onion and sauté, 1 to 2 min., until fragrant.
- Add the carrots, celery, red ras el hanout and S&P.
- Cook, stirring occasionally, 4 to 6 min., until beginning to soften.
Continue the harira
- To the pot, add the lentils, demi-glace, tomato sauce and 3 cups water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 10 to 12 min., until slightly thickened and the vegetables are tender.
Finish the harira
- To the pot, add the kale, chickpeas, 1 cup water (double for 4 portions) and S&P.
- Cook, stirring occasionally, 2 to 3 min., until combined and wilted.
Plate your dish
- Divide the harira between your bowls. Bon appétit!
