Moroccan Lentil Harira
- 38 min
- ≈ €1.73
- 2 servings
- Easy
cooked brown lentils, chickpeas, and carrots: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.
Allergens
- celery
Equipment
- stove
Prepare
Peel onion
Peel onion, halve and finely dice; Wash carrot, trim the ends, and cut into 5 mm dice Rinse flat-leaf parsley, shake dry, and finely chop the leaves and tender stems.
Cook
Heat rapeseed oil and sauté onion and carrot
Heat rapeseed oil and sauté onion and carrot for 5–6 minutes, stirring without letting them darken.
Stir in cooked brown lentils
Stir in cooked brown lentils, chickpeas, canned peeled tomatoes, vegan vegetable stock powder, and tap water, bring to the boil once and simmer gently for 18–20 minutes.
Stir in flat-leaf parsley and cook for 1–2 minutes more
Stir in flat-leaf parsley and cook for 1–2 minutes more.
Finish
Finish combining cooked brown lentils
Finish combining cooked brown lentils, chickpeas, carrot, and flat-leaf parsley, divide evenly between the serving plates or bowls, and serve immediately.
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