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

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!

 
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.

 
Jul 18, 2015

I picked this recipe even though it had only a few reviews because I needed something high in fiber and protein that even my rambunctious 15 month old would eat and an easy reheat meal. It's wonderful! It was a little heavy on cilantro, but I wasn't even turned off by it. People who don't care for that taste in every bite should probably cut the amount to 3/4 or even half a bunch. I made do with just ground cinnamon. I HIGHLY recommend the optional quinoa (note: it does absorb a lot of the broth so you may want to add 2 more cups of stock after adding the quinoa), and I added hot kielbasa sausage for my Hunny, which I sautéed with the onions, and the sausage soaked up the flavors of the spices and broth rather than staying hot. Next time I might consider adding chopped spinach for the sake of some green nutrition because I think the other flavors would easily mask that bitter "green" taste some people dislike (like my toddler ;). This is such a great staple to have in my recipe box that I can add to and modify as I like.

 
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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