Harira Soup

A plant-based twist on Morocco’s beloved harira, this soup is as nourishing as it is comforting. Packed with protein-rich chickpeas and lentils, and infused with warm spices like cinnamon and ginger, it delivers a balance of hearty texture and bright, aromatic flavor. Saturday Sauce adds depth and richness, while fresh herbs bring a vibrant finish. Perfect on its own, this soup also pairs beautifully with fluffy couscous or a cooling dollop of labne for extra creaminess.

Serves 4-8

INGREDIENTS

16 oz. canned chickpeas

1 cup French lentils 

2 tsp. ginger, grated (fresh or frozen) 

2 carrots, peeled and diced 

2 celery stalks, diced

1 /4 tsp. cinnamon 

16 oz. Saturday Sauce

24 oz. vegetable broth

24 oz. water 

1 tsp. cilantro, dried

1 tsp. parsley, dried

 

Suggested Additions:

1 tbsp. fresh cilantro, chopped

 

DIRECTIONS

1. Put all of your ingredients in a pressure cooker. Slow cook with high pressure on the Soup/Stew setting, approx. 4 hours. 
2. When getting close to being ready to serve your soup, stir your soup and press the "simmer" setting, allowing your soup to cook on a boil for approx. 30 min. until it thickens (by releasing steam), ensuring all veggies and legumes are soft. 
3. Serve with fresh cilantro on top, or with a dollop of labne on top or cous cous mixed in.