Moroccan Harira Soup with Lentils, Chickpeas, Tomatoes and Preserved Lemon

Ingredients

• 1 cup brown or green lentils, rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 1 large onion, finely diced
• 4 stalks celery with leaves, finely diced
• 4 cloves garlic, minced
• 1/2 cup fresh flat-leaf parsley, chopped
• 1/2 cup fresh cilantro, chopped
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp turmeric
• Pinch of saffron, crumbled (optional)
• 6 cups vegetable or chicken broth
• 3 tbsp all-purpose flour mixed with 1/2 cup cold water (for thickening)
• Rind of 1/4 preserved lemon, rinsed and finely diced
• Juice of 1 lemon
• 2 tbsp olive oil
• Salt and black pepper to taste
• Lemon wedges and crusty bread for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and celery, cook 8-10 minutes until softened and golden. Add garlic and all spices (cumin, coriander, cinnamon, ginger, turmeric, saffron), stir 1 minute until fragrant.
2. Add tomato paste and stir 2 minutes. Pour in crushed tomatoes, broth, and lentils. Bring to a boil, then reduce to a steady simmer.
3. Cook 20-25 minutes until lentils are tender. Add chickpeas and cook 5 more minutes.
4. Slowly drizzle the flour-water slurry into the simmering soup while stirring constantly. This is the traditional harira thickening technique — it gives the soup its distinctive velvety body. Cook 5 more minutes, stirring frequently.
5. Stir in preserved lemon rind and most of the parsley and cilantro. Squeeze in fresh lemon juice. Taste and adjust salt and seasoning.
6. If soup is too thick, add a splash of water. Harira should be hearty and thick but still pourable.
7. Serve in deep bowls garnished with remaining herbs. Accompany with lemon wedges, dates, and crusty Moroccan bread for dipping.