It’s definitely soup time here in the northeastern United States. The temperatures are dropping and Laura told me she even saw some snowflakes while she was out getting coffee yesterday. Not my favorite weather to be sure, but one upside is that I get to break out the Instant Pot or the crock pot and whip up some really comforting dishes like this traditional Moroccan soup, Haria.
Often served during Ramadan, Harira has a broth base and is loaded with vegetables and legumes. The classic recipe calls for meat, which I’ve obviously omitted in my version. You won’t miss it anyway. There are so many incredible flavors in here from the ingredients I just mentioned to the handful of spices, that there isn’t even any room for meat. One thing I did include though, in my own way, is smen, which is a really stinky, herb-infused butter concoction that is similar to ghee. I simply incorporated regular plant-based butter and thyme. It might not be exactly what’s called for in Morocco, but it does add some good flavor here nonetheless.
Harira is super hearty and pretty low-calorie at less than 200 per cup. And like everything that’s made in the magical Instant Pot, it can be done in roughly twenty minutes. How great is that? Instead of spending forever stirring something in a Dutch oven, you can curl up on the couch with a hot mug of this filling soup and watch an old Barbara Stanwyck movie (there’s a peek into my viewing habits, ha!). Oh, and if you want a nightcap afterward, I suggest this Turmeric Golden Milk to round out the evening.
Tell Me What You Think
As always, I’d love to hear your thoughts on this Instant Pot Moroccan Harira if you make it. So drop me a comment below, and be sure to tag @nutfreevegan on social media if you’re posting photos. Plus, it’s always super fun to see these dishes out in the wild!
Instant Pot Harira (Moroccan Lentil and Chickpea Soup)
- 3 Tbsp. oil
- 1 large onion chopped
- 2 stalks celery with leaves chopped
- 2 carrots sliced
- 1 28 oz. can diced tomatoes
- 5 cups vegetable broth
- 3 Tbsp. tomato paste
- 1/2 tsp. turmeric
- 1 tsp. cumin
- 1/2 tsp. paprika
- 1 tsp. harissa paste
- 1 15 oz chickpeas canned drained and rinsed
- 1/2 cup lentils
- 1 tsp. ground cinnamon
- 1 tsp. salt
- 1 tsp. black pepper
- 1 Tbsp. butter
- 1 tsp. thyme
- 1 tsp. ground ginger
- 1/2 cup parsley chopped
- 1/2 cup cilantro chopped
- Juice of 2 lemons About 1/4 cup
- 1/2 cup flour
- Set Instant Pot to Sauté setting. Heat oil for about 1 minute and add onion, celery and carrot. Sauté for 5 minutes.
- Add remaining ingredients except for flour. Using the Soup setting, cook for 10 minutes.
- Once it’s safe to open the lid, stir in flour until it’s thoroughly mixed. Serve garnished with cilantro or parsley.