Moroccan Harira with Lentils and Chickpeas

Moroccan harira is a hearty stovetop soup with lentils, chickpeas, tomatoes, celery, ginger, turmeric, and cilantro, ready in about 45 minutes.

Prep: 10 min · Cook: 35 min · Yield: 6 · Method: Stovetop

Ingredients

• 1 cup lentils
• 15.5 ounces chickpeas
• 14.5 ounces diced tomatoes
• 2 celery stalks
• 1 small yellow onion
• 6 cups vegetable broth
• 1 teaspoon ground ginger
• 0.5 teaspoon ground turmeric
• 1 teaspoon kosher salt
• 0.25 teaspoon ground black pepper
• 0.5 cup fresh cilantro

Cooking instructions

1. Rinse the lentils and drain the chickpeas. Dice the celery and onion, and chop the cilantro; set the cilantro aside. (about 5 min)
2. Combine the lentils, chickpeas, tomatoes, celery, onion, broth, ginger, turmeric, salt, and pepper in a large pot. (about 3 min)
3. Bring the pot to a boil over medium-high heat. (about 5 min) — Medium-high
4. Reduce the heat and simmer uncovered for 30 to 35 minutes, stirring occasionally, until the lentils are tender and the soup thickens. (about 35 min) — Low
5. Stir in enough additional broth to reach your preferred consistency, then fold in the cilantro and serve hot. (about 2 min) — Low