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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 Time

10m

Cook Time

1h 35m

Total Time

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.

Recipe Options

Ingredients

Servings: 6

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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

Moroccan Egg Drop Harira (Vegetable and Legume Soup)

Ingredients

Steps

Nutrition Facts

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