Moroccan Harira (Bean Soup)

This Moroccan bean soup is ideal for fast-breaking during Ramadan. It features hearty lentils and garbanzo beans in a savory, herb-seasoned beef stock.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 261 Calories

Ingredients

• 1 onion, chopped
• 1 teaspoon minced fresh ginger root
• 1 teaspoon ground black pepper
• 1 cinnamon stick
• 1 teaspoon ground cumin
• 1 (15 ounce) can garbanzo beans, drained
• 1 teaspoon ground turmeric
• 6 cups beef stock
• 1 cup dry lentils
• 1 tablespoon olive oil, or to taste
• 1 (14 ounce) can diced tomatoes
• 1 (15 ounce) can red kidney beans, rinsed and drained
• 1 cup cooked quinoa
• 1 bunch flat-leaf parsley leaves and thinner stems, chopped
• 1 bunch cilantro leaves and thinner stems, chopped
• 1 lemon, or to taste, juiced

Recipe Instructions

Step 1

Stir together beef stock and lentils in a large pot. Bring to a boil, reduce heat to low, and keep at a simmer while preparing onion.

Step 2

Heat olive oil in a large skillet over medium heat. Cook and stir onion, cinnamon stick, ginger, turmeric, cumin, and black pepper in hot oil until onion is translucent, about 5 minutes; add to stock mixture.

Step 3

Pour garbanzo beans, kidney beans, tomatoes, and quinoa into stock mixture; stir and bring to a boil. Stir in parsley and cilantro; reduce heat to low and cook at a simmer until lentils are tender, about 45 minutes.

Step 4

Drizzle lemon juice over soup to serve.