Bold spices warm you through and through…
Moroccan harira soup is one of these soups that can warm you through and through. It’s full of bold spices – kefta spice blend and harissa in particular – that just delight your taste buds. It’s earthy and spicy, homey and yet exotic.
The added touch of cayenne pepper brings a little additional heat to the recipe. Feel free to adapt here – remove it completely if you prefer or add more if you love some extra heat. Note, the harissa will still provide a mild spiciness to the soup.
- 2 cans whole peeled tomatoes (28-ounce cans), drained and chopped
- 8 cups water
- 1 cup brown lentils
- 1 cup red lentils
- 1 yellow onion diced
- 4 cloves garlic minced
- 3 tablespoons harissa
- 2 tablespoons olive oil
- 2 tablespoons cilantro chopped
- 1 tablespoon kefta spice blend
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- Plain Greek yogurt and kefta spice blend optional, as garnish
- Heat the olive oil in a large soup pot over medium heat.
- Saute the onion and garlic in the oil until the onion is soft and translucent (5 to 6 minutes).
- To the pot, add the kefta seasoning, ground cumin, cayenne pepper powder, and salt. Stir to coat the onion and garlic and allow the seasonings to heat (1 to 2 minute).
- Add the tomatoes and cilantro and stir well. Allow the base to simmer over medium for 5 to 7 minutes until slightly thickened.
- Add the lentils, harissa, and water then increase the heat to high. Bring the soup to a boil, then reduce the heat to low. Allow the soup to simmer over low for 90 minutes until the soup has thickened and the lentils are softened. Stir occasionally.
- Serve once soup reaches its desired consistency. Top with greek yogurt and kefta spice blend (optional).