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Vegan Moroccan Harira

Karen Palmer
  • 35 minutes
  • Serves 8

INGREDIENTS

3

Carrots, medium

2 15 ounce cans

Chickpeas

1/4 cup

Cilantro, leaves

1/2 tsp

Coriander, ground

2

Garlic cloves

1 tsp

Ginger, ground

1/2

Lemon, Juice of

1 cup

Red lentils, dried

1 28 ounce can

Tomatoes

1

Vidalia onion, large

4 cups

Vegetable broth, low-sodium

1/4 tsp

Cinnamon, ground

1 tsp

Kosher salt

1/2 tsp

Turmeric, ground

1 tbsp

Olive oil, extra-virgin

1 tsp

Cumin, ground