Vegetarian Moroccan Harira
  • 1 medium to large onion
  • 3-4 cloves garlic
  • 3-4 tomatoes as fresh as possible
  • 1 handful chopped Italian parsley
  • 1/2 handful chopped cilantro
  • 1 small can tomato paste
  • 2 Tbsp Olive oil
  • 1/2 tsp salt
  • 1½ tsp Black Pepper
  • 1Tbsp Paprika
  • 1 Tbsp Turmeric
  • 1 small pinch Saffron crushed (if desired)
  • ½ c canned organic garbanzo beans
  • ¼ c lentils (rinsed)
  • 1/4 c rice (I use long grain or basmati)
  • 3 cups water
  • 1 carton Saffron Road Vegetable Broth
  • Food Processor
  1. Heat olive oil in large stockpot on the stovetop.
  2. Finely chop onion and garlic, and saute in the stockpot.
  3. Wash and core tomatoes and then puree in a food processor along with parsley and cilantro.
  4. Add tomato and herb puree along with salt, pepper, paprika, turmeric (and saffron if desired) to the pot.
  5. Next, add water, tomato paste and 1 carton of Vegetable Broth to the mix.
  6. Bring the soup to a boil and add lentils, rice, and garbanzo beans and reduce heat to medium. Cover.
  7. Once the lentils and rice are tender (will vary but about 20 minutes) turn down the heat.
  8. You can thicken the soup by adding a flour roux or leave as is.
  9. The harira should be thick but still have a soup consistency.
Recipe by Saffron Road Food at