Meatless Harira (A Moroccan soup)

READY IN: 2hrs 10mins




  • In a large soup pot, saute the onion, parsley, celery, pepper and turmeric in the butter for a few minutes, then add the cinnamon and other spices.
  • Saute on very low heat for about 15 minutes or less, until the onions are soft and the spices are well-distributed.
  • Wash the lentils.
  • Puree the coriander leaves in a blender with a little water, or pound with a mortar and pestle.
  • Add both to the pot, along with the crushed tomatoes (I also like to puree the tomatoes in the blender before I add them, to eliminate any large chunks that might remain).
  • Cook for 15 minutes over low heat, and then add 1 1/2 quarts of water (about 7 cups).
  • Add the soup cube.
  • Cook on low/medium heat until the lentils are soft (I usually let the soup cook for about 2 hours to allow the flavors to blend).
  • A few minutes before serving, add salt to the soup (you could also add some vermicelli or other small soup noodle at this point, but I personally don't; if you do, make sure to allow an extra few minutes for the noodles to cook).
  • Add the flour and water mixture; mix well to prevent lumps from forming.
  • Serve with lemon wedges on the side, to be squeezed over the soup.