A vegetarian Harira – a hearty tomato-based Moroccon soup made with legumes like lentils and chickpeas, fresh herbs and warm spices.

Looking for more vegetable soups or slow cooker soup recipes?

Ingredients

2 teaspoon each ground cumin, coriander and sweet smoked paprika

1 teaspoon each ground ginger, cinnamon and dried chilli flakes

1/4 teaspoon ground nutmeg

1 brown onion (200g), chopped finely

2 carrots (240g), chopped finely

4 stalks celery (600g), trimmed, chopped finely

5 tomatoes (750g), chopped finely

6 clove garlic, crushed

2 tablespoon tomato paste

1.5 litre (6 cups) vegetable stock

1 litre (4 cups) water

1 cup (200g) french-style green lentils

400 gram canned chickpeas (garbanzo beans), rinsed, drained

1/3 cup each finely chopped fresh flat-leaf parsley and coriander (cilantro)

Method

Dry-fry spices in a small frying pan over medium heat for 1 minute or until fragrant.

Combine onion, carrot, celery, tomato, garlic, spices, paste, stock, the water and lentils in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, for 8 hours. Season to taste.

Add chickpeas to cooker and stir until heated through. Stir in parsley and coriander to serve.

This is our vegetarian version, but lamb, chicken or beef can be added.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Vegetable harira

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