A MEAL YOU CAN MAKE
Vegetarian harira
A warming lentil, chickpea and noodle soup with ginger and lemon.
About 60 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 240g Tinned chickpeas, drained
- 100g Green lentils, dry
- 400g Tinned tomatoes
- 120g Onion, diced
- 80g Celery, diced
- 40g Dried vermicelli
- 15ml Olive oil
- 0.5 tsp Ground ginger
- 0.5 tsp Ground cinnamon
- 0.5 tsp Ground turmeric
- 15g Parsley, chopped
- 900ml Vegetable stock
- 0.5 whole Lemon, juice
Allergens: Wheat/gluten and celery; check stock and noodles. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~549 kcal · 32g protein · 79g carbohydrate · 14g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Get everything ready
Rinse and check lentils for debris. Drain chickpeas and prepare onion, celery and parsley. Break vermicelli into short lengths. Measure spices and stock.
Soften the base
Warm oil over medium heat. Stir onion and celery until soft; add ground ginger, cinnamon and turmeric for the final minute.
Cook the lentils
Add lentils, tomatoes and stock. Bring to a simmer, partially cover and cook gently until lentils have no hard centre. Follow their packet time if longer and add water if needed.
Finish the soup
Add chickpeas and vermicelli. Stir frequently while simmering for the noodle packet time. The soup should remain pourable; loosen with hot water if thick.
Check and serve
Check chickpeas are steaming hot and lentils tender. Stir in parsley and lemon juice before serving.
Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.
Make the kitchen ready again
Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.
Preparation: about 10 min · Cooking: about 45 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.
Recipe background and sources
Moroccan-inspired · meat-free adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.
Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.