- Published Jun 4th
- Ready In1h 15m
Moroccan Harira (Bean Soup) Ingredients
The following are the ingredients needed to make delicious Moroccan Harira (Bean Soup) for 10 servings:
- 6 cups beef stock
- 1 cup dry lentils
- 1 tablespoon olive oil, or to taste
- 1 onion, chopped
- 1 cinnamon stick
- 1 teaspoon minced fresh ginger root
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 1 (15 ounce) can garbanzo beans, drained
- 1 (15 ounce) can red kidney beans, rinsed and drained
- 1 (14 ounce) can diced tomatoes
- 1 cup cooked quinoa (optional)
- 1 bunch flat-leaf parsley leaves and thinner stems, chopped
- 1 bunch cilantro leaves and thinner stems, chopped
- 1 lemon, or to taste, juiced
Moroccan Harira (Bean Soup) Cooking Instructions
- Ready In1h 15m
To cook Moroccan Harira (Bean Soup), you need about 15 minutes of preparation time. The time needed to cook this Moroccan Harira (Bean Soup) is about 1 hour , and you can serve your Moroccan Harira (Bean Soup) within 1 hour 15 minutes . The following are the steps to cook Moroccan Harira (Bean Soup) easily:
- 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.
- 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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 261 calories; 3.9 grams of fat; 42 grams of carbohydrates; 14.4 grams of protein; 0 milligrams of cholesterol; 299 milligrams of sodium.