Moroccan Harira Detox Soup
This Moroccan harira soup is the perfect warming detox recipe. It is completely vegetarian and vegan but filling thanks to the red lentils, chickpeas and loads of vegetables like broccoli, carrots and parsnips. It’s so jam-packed with hardy, healthy ingredients it can double as an anti-inflammatory stew.
Servings 4
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 medium carrots finely chopped
- 2 medium parsnips finely chopped
- 1 small yellow onion finely chopped
- 2 garlic cloves minced
- 1 teaspoon sea salt
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- ½ teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- 2 tablespoons tomato paste
- One 15-ounce can chickpeas drained and rinsed
- 1 cup dried red lentils
- 4 cups vegetable or chicken broth
- 1 small head broccoli cut into tiny florets (about 2 cups)
- 2 tablespoons fresh lemon juice
- ¼ cup finely chopped cilantro leaves
Instructions
- In a large pot set over medium heat, heat the olive oil. Add the carrots, parsnips and onion and cook, stirring occasionally, until soft, about 8 minutes.
- Stir in the garlic, cumin, ginger, turmeric, coriander, cinnamon and salt and cook, stirring often, until the mixture is fragrant, 1½ to 2 minutes.
- Add the tomato paste and cook for one minute more. Stir in the chickpeas and lentils. Pour in the stock, stirring any browned bits up from the bottom of the pot, and bring to a simmer. Reduce the heat to medium-low and cook until the lentils are tender, 15 to 20 minutes. Add the broccoli and cook for 5 minutes more, until just tender (they will continue cooking off the heat).
- Off the heat, stir in the lemon juice and half the cilantro. Serve sprinkled with the remaining cilantro.