Finely dice the onion and celery. Finely chop the coriander and parsley, thin stalks and all.
Heat the olive oil in a large pan and cook the onion, celery and chopped herbs gently for a few minutes until soft. Stir in the ground ginger, turmeric and cinnamon and toast briefly.
Add the brown lentils, passata and vegetable stock. Bring to the boil and leave to simmer gently until the lentils are soft.
Add the chickpeas and vermicelli to the soup and cook until the noodles are soft. If the soup gets too thick, add a little water or stock.
Season to taste with lemon juice, salt and pepper. Stir in a little more parsley and coriander if you like.
Ladle the soup into bowls and serve with coriander, parsley and lemon wedges.
Good to know
For me, harira is one of those soups that instantly makes the kitchen feel cosy. Savoury, fragrant and still light. Just right when you want something warm and hearty.
Swaps
Brown lentils → red lentils (cook faster, also provide fibre). Vermicelli → cooked millet (more minerals, gluten-free). Celery → carrot (milder flavour, brings beta-carotene). Olive oil → avocado oil.
Allergens
Contains celery, which is one of the major allergens, and gluten if you use wheat vermicelli. For children, season mildly; in pregnancy, make sure everything is heated well and the fresh herbs are washed thoroughly.
