Description
This Moroccan Egg Drop Harira is a hearty and flavorful vegetable and legume soup, infused with warming spices and fresh herbs. Featuring brown lentils, chickpeas, and a delicate egg drop technique, this soup is nourishing and comforting, perfect for a wholesome meal that captures authentic Moroccan flavors.
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
Herbs and Spices
- 1/4 cup fresh cilantro, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
Liquid 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 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 to have all ingredients ready for cooking.
- Sauté Vegetables. Heat olive oil in a large pot over medium heat. Add onions and garlic, cooking until softened and fragrant about 3-5 minutes. Then, add carrots and celery and sauté for 5 minutes until slightly tender, stirring occasionally.
- Add Base Ingredients and Spices. Incorporate chopped tomatoes, lentils, and chickpeas into the pot. Season generously with ground cumin, turmeric, cinnamon, and ginger. Stir well so that the vegetables and legumes absorb the spices evenly, then pour in the vegetable broth.
- Simmer Soup. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 30 to 40 minutes, or until lentils and chickpeas are tender and flavors have melded together. Stir occasionally and add more broth or water if the soup becomes too thick, adjusting consistency as desired.
- Perform Egg Drop. Lightly whisk the eggs in a separate bowl. Slowly drizzle the whisked eggs into the hot soup while stirring continuously in a circular motion to create delicate, silky ribbons of egg throughout the broth. This adds a rich texture and protein to the soup.
- Finish and Serve. Turn off heat. Stir in fresh cilantro and parsley for bright herbaceous notes. Add fresh lemon juice for acidity and season with salt and black pepper to taste. Serve the Moroccan Egg Drop Harira warm, enjoying its rich flavors and comforting qualities.
Notes
- Use gluten-free vegetable broth to make this recipe gluten-free.
- The egg drop technique adds texture and extra protein; ensure soup is hot but not boiling when adding eggs.
- Adjust spices to taste for a milder or more robust flavor.
- For a smoother texture, blend a portion of the soup before adding eggs.
- This soup freezes well for up to 3 months; add fresh herbs when reheating.
