Description
Moroccan Egg Drop Harira is a vibrant and hearty vegetable and legume soup that blends fresh vegetables, protein-rich lentils and chickpeas, and aromatic Moroccan spices, finished with silky ribbons of egg. This comforting and nourishing soup offers authentic flavors and a luxurious texture, perfect for any season.
Ingredients
Scale
Vegetables and Legumes
- 2 cups chopped fresh tomatoes (or canned)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup dried brown or green lentils, rinsed
- 1 cup cooked or canned chickpeas, rinsed and drained
- 1/4 cup fresh cilantro, finely chopped
- 1/4 cup fresh parsley, finely chopped
Spices
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
Liquids and Others
- 6 cups vegetable broth (gluten-free if needed)
- 3 large eggs, whisked
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
Instructions
- Prepare Your Ingredients: Chop onions, garlic, carrots, and celery into small, uniform pieces. Rinse lentils and chickpeas if using canned. Measure spices and finely chop cilantro and parsley.
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add onions and garlic, cooking until softened and fragrant. Add carrots and celery and sauté for 5 minutes until slightly tender.
- Build the Soup Base: Add chopped tomatoes, lentils, and chickpeas to the pot. Season liberally with cumin, turmeric, cinnamon, and ginger. Stir well to coat with spices, then pour in the vegetable broth. Bring to a boil, then reduce to a simmer.
- Simmer Gently: Simmer the soup for 30-40 minutes, allowing lentils and chickpeas to cook through and flavors to meld. Stir occasionally and add more broth or water if needed to maintain desired consistency.
- Create the Egg Drop: Whisk eggs lightly in a separate bowl. Slowly drizzle the eggs into the hot soup while stirring continuously to form delicate, silky ribbons throughout the broth.
- Final Touches: Turn off the heat. Stir in fresh cilantro and parsley. Add lemon juice and season with salt and pepper to taste. Serve warm.
Notes
- Use fresh herbs added at the end to preserve their vibrant flavor.
- Whisk eggs well to create smooth, silky ribbons without clumps.
- Drizzle eggs slowly while stirring continuously for perfect egg drop texture.
- Adjust soup consistency by adding broth or water if too thick.
- Simmer lentils gently to keep them tender but not mushy.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Simmering
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 7 g
- Protein: nine g
- Cholesterol: 110 mg