Name: Street-Style Fez Harira Soup with Fresh Herbs
Prep time: 20 min
Cook time: 50 min
Total time: 80 min
Ingredients: 2 tbsp olive oil; 1 onion, finely chopped; 2 garlic cloves, minced; 1 carrot, diced; 1 celery stalk, diced; 1 tsp ground cumin; 1 tsp ground cinnamon; 1 tsp paprika; ½ tsp saffron threads; 1 can (400g) chickpeas, drained and rinsed; 100 g lentils, rinsed; 2 liters vegetable broth; 1 can (400g) diced tomatoes; 100 g vermicelli pasta; to taste Salt and pepper; Fresh cilantro, chopped (optional); Fresh parsley, chopped (optional); Lemon wedges (optional)

Jump to Recipe Print Recipe

Street-Style Fez Harira Soup with Fresh Herbs

No ratings yet

Dive into the vibrant flavors of Morocco with this street-style Fez Harira Soup. This dish is a delightful blend of aromatic spices, tender legumes, and fresh herbs that transport you straight to the bustling streets of Fez. The beauty of this recipe lies in its flexibility; feel free to adjust spices and toppings based on your preferences. Serve it hot in rustic bowls, and don’t forget to garnish it with fresh herbs for that authentic touch!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 50

Total Time 1 20

Servings: 6

Course: Africa

Cuisine: Moroccan

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 carrot, diced
1 celery stalk, diced
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp paprika
½ tsp saffron threads
1 can (400g) chickpeas, drained and rinsed
100 g lentils, rinsed
2 liters vegetable broth
1 can (400g) diced tomatoes
100 g vermicelli pasta
to taste Salt and pepper
Fresh cilantro, chopped optional
Fresh parsley, chopped optional
Lemon wedges optional

Equipment

Large pot
Wooden spoon
Chef's knife
Chopping board
Measuring spoons

Method

In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery, cooking until softened, about 5-7 minutes.
Stir in the ground cumin, cinnamon, paprika, and saffron. Cook for another 2 minutes until fragrant.
Add the rinsed chickpeas, lentils, vegetable broth, and diced tomatoes to the pot. Bring the mixture to a boil, then reduce to a simmer.
Cover the pot and let it simmer for 30 minutes, or until the lentils are tender. Stir occasionally.
Add the vermicelli pasta and cook for an additional 10 minutes until the pasta is cooked through.
Season the soup with salt and pepper to taste. Remove from heat and let it rest for 10 minutes.
Serve hot in individual bowls, garnished with fresh cilantro, parsley, and a squeeze of lemon juice.

Nutrition

Calories: 250kcalCarbohydrates: 40gProtein: 10gFat: 6gSodium: 350mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 900IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Feel free to swap out the lentils for other beans or legumes if you prefer, or even add some diced zucchini for extra vegetables.
This soup stores well in the fridge for up to 3 days, and the flavors deepen beautifully over time.
When reheating, add a splash of water as needed to maintain the desired consistency.
Enjoy this comforting bowl, and let your creativity shine!

Tried this recipe?

Let us know how it was!

Street-Style Fez Harira Soup with Fresh Herbs