- 1 tablespoon(s) olive oil
- 1 onion, finely chopped
- 1 tablespoon(s) ginger, fresh, peeled and sliced
- 2 clove(s) of garlic, chopped
- 1 tablespoon(s) tomato paste
- 3 tablespoon(s) red lentils
- 4 carrots, medium, finely chopped
- 1 teaspoon(s) cumin
- 1/2 teaspoon(s) paprika, sweet
- 1/2 teaspoon(s) 5-spices mix
- pepper, black
- 2 pinches saffron
- 250 ml vegetable stock
- 1 bunch chervil
- parsley, some leaves
- lemon juice, of 2 lemons
- 400 g chickpeas, boiled
Moroccan Harira soup
Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.
Diet based on vegetables, legumes and green leaves. It excludes foods such as meat, fish, mollusks, dairy products, eggs, honey and their by-products.
Gluten Free Diet
Excludes foods containing gluten, such as wheat, barley, rye and their by-products.
Dairy Free Diet
Excludes foods such as milk, yoghurt, cheese and their by-products.
Egg Free Diet
It is usually followed when someone is allergic to this food.
Nuts Free Diet
It is usually followed when someone is allergic to nuts.
Low in Sugars Diet
Limits all sources of added sugars and encourages the reduction of high-carbohydrate (high glycemic index) foods. A claim that a food can be classified as LS can be made when it contains less than 5 gr of sugars per 100 gr of solid food or 2.5 gr of sugars per 100 ml of liquid food.
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Photo credit: G. Drakopoulos - Food Styling: T. Webb
- Heat some olive oil in a pot over medium heat.
- Add the onion, stirring continuously until they soften, start to caramelize but does not turn golden.
- Add the ginger. Let them cook together for a few minutes.
- Add the garlic and sauté for just 1 minute more because the garlic can burn easily.
- Add the tomato paste and sauté for 1 minute.
- Add the lentils and carrots and mix to combine everything. Season with salt and pepper.
- Add the cumin, paprika, oriental spice mix, black pepper and saffron. Mix thoroughly and let it simmer for a few minutes.
- Add the stock. There should be enough liquid to cover the vegetables. Cover the pot and allow the food to simmer for 20 minutes.
- While the soup is cooking, finely chop the chervil and parsley. Set aside some chervil for garnishing.
- Add the lemon juice to the soup.
- Puree the soup in a blender until smooth and creamy.
- The soup should not be too thick. This can be adjusted by adding as much stock or water as necessary to get the consistency just right.
- Pour the soup back into the pot and put back on heat.
- Add the chervil, parsley, chickpeas and a large pinch of salt.
- Let the soup simmer gently for another 10-15 minutes.
- Ladle soup into bowls and sprinkle with the remaining chervil.
Nutrition information per portion
Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.
Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.
Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.
The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.
Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.
It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.
They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.
A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily
*Based on an adult’s daily reference intake of 2000 kcal.
*The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions.
*To calculate nutritional table data, we use software by