Both lentils and chickpeas are used in this harira recipe, which is completed with a drizzle of whisked egg.


  • 1 1/2 tablespoons Extra-virgin olive oil
  • 1 tablespoon unsalted butter or ghee
  • 1 1/4 cups onion chopped
  • 1 cup of celery, finely chopped
  • 1 1/2 cups tomato strained
  • 1/4 cup parsley leaves, finely chopped
  • 2 tablespoons ginger root, ground
  • 1 1/2 teaspoons salt to taste
  • 1 teaspoon of turmeric, ground
  • 1/2 tsp black pepper
  • 1/4 teaspoon ground nutmeg
  • 20 threads Threads of saffron
  • 5 cups lightly salted homemade vegetable stock
  • 1/3 cup Dry green lentils
  • 1/4 cup uncooked white rice
  • 1/2 cup washed and drained canned chickpeas
  • 1 teaspoon cornflour
  • 1 large egg Lightly beaten
  • 2 tablespoons fresh cilantro leaves
  • slices of lemon


  1. Olive oil and butter should be heated in a big pot over medium heat until the butter foams. Stirring regularly, add the onions and celery, and simmer for 5 to 6 minutes, or until the onions begin to soften.
  2. Passata, parsley, ground ginger, salt, ground turmeric, and black pepper should be stirred saffron, and cinnamon. Sauté for a minute, stirring frequently, until aromatic. Add the vegetable broth, then heat the mixture to a boil. For one hour, simmer with lid on and low heat. This will give the spices time to soak and mature.
  3. Rice and lentils are added; the pot is covered and cooked for 5 minutes. Around 10 minutes longer, after adding the chickpeas, cover the pan and continue cooking the rice and lentils until they are almost done.
  4. Cornstarch and 1 tablespoon (15 ml) water should be combined in a small bowl and whisked until smooth. Add to the soup and thoroughly incorporate by stirring. Turn the heat up to medium and simmer, covered, stirring regularly, for 5 to 8 minutes, or until the harira thickens and the lentils are cooked.
  5. When incorporating the soup,Pour the beaten egg into the harira in a circular motion with a ladle to form threads, then simmer the harira for 1 minute to properly cook the eggs. Adding salt is optional.
  6. Serve immediately with lemon wedges and additional cilantro leaves after stirring in the chopped cilantro. The soup can be prepared and stored in the refrigerator for up to 5 days.


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