Moroccan Harira (Bean Soup) Recipe - Allrecipes.com
Moroccan Harira (Bean Soup) Recipe
  • READY IN hrs

Moroccan Harira (Bean Soup)

Recipe by  

"A (mostly) vegetarian, shoestring-budget meal that will leave you feeling both very satisfied and with tons of leftovers. Bonus: it's super-healthy and easy to prepare."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 15 mins

Directions

  1. Stir beef stock and lentils together in a large pot; bring to a boil, reduce heat to low, and keep at a simmer while preparing onion.
  2. Heat olive oil in a skillet over medium heat. Cook and stir onion, cinnamon stick, ginger, turmeric, cumin, and black pepper in the hot oil until the onion is translucent, about 5 minutes; add to stock mixture.
  3. Pour garbanzo beans, kidney beans, tomatoes, and quinoa into the stock mixture; stir and bring mixture to a boil. Stir parsley and cilantro into the stock mixture; reduce heat to low and cook mixture at a simmer until the lentils are tender, about 45 minutes. Drizzle lemon juice over the soup before serving.
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Footnotes

  • Cook's Notes:
  • To make the soup wholly vegetarian, trade out the beef stock for vegetable stock.
  • If you do use quinoa, be sure to prepare it separately from the soup (1/2 cup unprepared = 1 cup prepared). Throwing it into the soup unprepared will cause it to absorb all the liquid and you will be left with a very, very thick stew.
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Reviews More Reviews

Oct 15, 2014

Great soup and very easy to prepare. I didn't have any cilantro but luckily added some after cooking. Cilantro really makes the soup.

 
Oct 09, 2014

Delicious! Healthy and full of flavor.

 

5 Ratings

Feb 14, 2015

Meat Addition review: I was looking for a 15 bean soup recipe and found this gem. I added 2 lbs of Italian pork sausage (because that's what I had) cooked up with spices and the onion. I added fresh green beans cut into 1/4 inch pieces, corn and fresh tomatoes along with 2 cups of dry mixed lentils and no canned beans. I didn't add quinoa, because I didn't have any on hand right now, but love the cilantro in it. This is a great base recipe, you can leave it as is or add to it as you want to. I would have liked to have some seasoned diced tomatoes in the pantry, but the fresh turned out fine (and are healthier, too). I had limes, in lieu of lemons, and squeezed them on top, but lemon would probably give better flavor to this recipe. I'm going to add a dallop of sour cream to mine... Either way, it's hard to go wrong. Mine is good, but I look forward to trying this again when I have more of the original recipe ingredients on hand. Don't be afraid to mix it up!

 
Jan 25, 2015

Wonderful flavoring. Great standalone soup or stew. Can thin or thicken as desired.

 
Jan 08, 2015

Very tasty. I suggest using a *small* bunch of cilantro; otherwise, the flavor overpowers the other ingredients.

 

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Nutrition

  • Calories
  • 261 kcal
  • 13%
  • Carbohydrates
  • 42 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.9 g
  • 6%
  • Fiber
  • 12.5 g
  • 50%
  • Protein
  • 14.4 g
  • 29%
  • Sodium
  • 299 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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