Moroccan Vegetarian Harira Soup with Spiced Rice and Crispy Eggplant Chips

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup red lentils
• 2 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 small yellow onion, finely chopped
• 2 carrots, peeled and chopped
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 cup uncooked long
• grain white rice
• 1 large eggplant, thinly sliced
• Salt and pepper, to taste
• 1 tsp ground cumin
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground turmeric
• 1/4 tsp ground coriander
• Fresh cilantro leaves, for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and garlic, sautéing until softened, about 5 minutes.
2. Stir in spices: cumin, ginger, cinnamon, turmeric, and coriander, cooking for 1 minute to release flavors.
3. Add lentils, vegetable broth, diced tomatoes with their juice, and season with salt and pepper. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20 25 minutes.
4. While the soup is simmering, preheat oven to 375°F (190°C). Season eggplant slices with salt and pepper, then arrange on a parchment lined baking sheet. Bake for 20 25 minutes, or until crispy and golden brown.
5. Prepare the spiced rice according to package instructions, adding a pinch of salt and pepper.
6. To serve, spoon the harira soup into shallow bowls, top with spiced rice, and garnish with fresh cilantro leaves. Serve crispy eggplant chips on the side.

Chef’s Insight

This dish highlights the perfect balance of flavors and textures that define Moroccan cuisine.

Notes

Feel free to adjust the spice levels to your preference.