Moroccan Egg Drop Harira (Vegetable and Legume Soup)

Name: Moroccan Egg Drop Harira (Vegetable and Legume Soup)
Prep time: 10 min
Cook time: 95 min
Total time: 105 min
Yield: 6
Ingredients: 1 1/2 tablespoons (22ml) extra-virgin olive oil; 1 tablespoon (14g) ghee or unsalted butter; 1 medium yellow onion (8 ounces; 227g), finely chopped (1 1/4 cups); 1 cup finely chopped celery (5 ounces; 140g; from 3 large ribs); 1 1/2 cups (355ml) tomato passata (strained tomatoes), from one 24-ounce jar; 1/4 packed cup (20g) finely chopped flat-leaf parsley leaves and tender stems; 2 teaspoons ground ginger; 1 1/2 teaspoons Diamond Crystal kosher salt, plus more to taste; for table salt use half as much by volume; 1 teaspoon ground turmeric; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon ground cinnamon; 1/8 teaspoon saffron threads (about 20 threads); 5 cups lightly salted homemade vegetable stock or store-bought low-sodium vegetable broth; 1/3 cup dried green lentils (2.29 ounces; 66g); 1/4 cup uncooked white long-grain rice (1/8 ounces; 50g), such as basmati; 1/2 cup canned chickpeas (2.8 ounces; 79g), rinsed and drained; 1 tablespoon (8g) cornstarch; 1 large egg, lightly beaten; 2 tablespoons (30ml) finely chopped fresh cilantro leaves and tender stems; Cilantro leaves, for serving; Lemon wedges, for serving

Prep 10m

Cook 1h 35m

Total 1h 45m

This flavorful Moroccan Egg Drop Harira soup features a combination of vegetables, legumes, and warm spices like ginger, turmeric, and cinnamon. Topped with fresh cilantro and served with lemon wedges, this dish is perfect for warming up on a cold day. A comforting, nourishing soup that's simple to prepare.

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Ingredients

Steps

Nutrition Facts

Ingredients

(Servings: 6)

1 1/2 tablespoons (22ml) extra-virgin olive oil

1 tablespoon (14g) ghee or unsalted butter

1 medium yellow onion (8 ounces; 227g), finely chopped (1 1/4 cups)

1 cup finely chopped celery (5 ounces; 140g; from 3 large ribs)

1 1/2 cups (355ml) tomato passata (strained tomatoes), from one 24-ounce jar

1/4 packed cup (20g) finely chopped flat-leaf parsley leaves and tender stems

2 teaspoons ground ginger

1 1/2 teaspoons Diamond Crystal kosher salt, plus more to taste; for table salt use half as much by volume

1 teaspoon ground turmeric

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground cinnamon

1/8 teaspoon saffron threads (about 20 threads)

5 cups lightly salted homemade vegetable stock or store-bought low-sodium vegetable broth

1/3 cup dried green lentils (2.29 ounces; 66g)

1/4 cup uncooked white long-grain rice (1/8 ounces; 50g), such as basmati

1/2 cup canned chickpeas (2.8 ounces; 79g), rinsed and drained

1 tablespoon (8g) cornstarch

1 large egg, lightly beaten

2 tablespoons (30ml) finely chopped fresh cilantro leaves and tender stems

Cilantro leaves, for serving

Lemon wedges, for serving

Nutrition Facts

Calories

315kcal

15%
Fat

12g

0%
Saturated Fat

2g

0%
Carbohydrates

40g

2%
Fiber

4g

0%
Sugar

5g

0%
Protein

9g

0%
Cholesterol

13mg

0%
Sodium

619mg

30%

Percent Daily Values are based on a 2,000 calorie diet.

Moroccan Egg Drop Harira (Vegetable and Legume Soup)

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts