Description
Moroccan Egg Drop Harira is a hearty vegetable and legume soup bursting with warm spices and fresh herbs. This gluten-free recipe features lentils, chickpeas, and fresh vegetables simmered in a fragrant vegetable broth, finished with silky ribbons of whisked eggs stirred in at the end for a comforting and nutritious meal 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 and Seasonings
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- Salt and black pepper to taste
Others
- 6 cups vegetable broth (gluten-free if needed)
- 3 large eggs, whisked
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
Instructions
- Prepare Ingredients: Chop onions, garlic, carrots, and celery into small, uniform pieces. Rinse lentils thoroughly to remove any debris and rinse chickpeas if using canned. Measure out all spices and finely chop the fresh cilantro and parsley.
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onions and minced garlic, cooking until they become softened and release their fragrance. Next, add diced carrots and celery, sautéing for about 5 minutes until they soften slightly.
- Add Main Ingredients and Spices: Stir in chopped tomatoes, rinsed lentils, and chickpeas. Liberally season the mixture with ground cumin, turmeric, cinnamon, and ginger. Mix thoroughly to evenly coat the ingredients with spices. Then, pour in the vegetable broth and bring the soup to a boil.
- Simmer Soup: Reduce the heat to maintain a gentle simmer. Allow the soup to cook for 30 to 40 minutes, stirring occasionally. During this time, the lentils and chickpeas will cook through, and the flavors will meld together. Add more broth or water if the soup becomes too thick or if you prefer a thinner consistency.
- Add Eggs: Lightly whisk the eggs in a separate bowl. Slowly drizzle the whisked eggs into the hot soup while stirring continuously to create delicate, silky ribbons of egg throughout the broth.
- Finish and Serve: Turn off the heat. Stir in the freshly chopped cilantro and parsley for brightness. Add fresh lemon juice and season with salt and black pepper to your taste. Serve the soup warm, enjoying its rich, fragrant flavors.
Notes
- You can substitute canned tomatoes if fresh are unavailable; just ensure they are well-drained.
- For a thicker soup, reduce the broth slightly or cook longer; add extra broth if you prefer a thinner consistency.
- Adjust the egg quantity to your preference or omit for a vegan version.
- Serve with warm crusty bread or traditional Moroccan flatbread for a complete meal.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
