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4.84 from 6 votes

Celine Steen's Harira

Author - Gena Hamshaw
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yields: 6 -8 servings

Ingredients

  • 1 ½ tbsp 23 ml grapeseed oil or olive oil
  • 2 medium carrots trimmed, peeled and minced
  • 1 medium red onion trimmed, peeled and chopped
  • 4 ribs celery heart chopped
  • 4 large cloves garlic minced
  • 1 ¼ cups 111 g chopped leek (I substituted white onion)
  • 1 small jalapeño pepper trimmed, seeded and minced (optional)
  • 8 oz 227 g chopped baby bella mushrooms
  • 1 to 2 tbsp 20 to 40 g Harissa Paste, to taste
  • 3 tbsp 49 g double-concentrated tomato paste
  • 2 ½ tsp 5 g Ras el Hanout
  • ½ tsp Tunisian Baharat
  • ½ tsp ground ginger
  • ¼ tsp ground turmeric
  • ¾ tsp coarse kosher salt adjust to taste, especially if ras el hanout contains salt
  • 1 vegan bouillon cube
  • ½ cup 90 g dry red lentils
  • 28 oz 794 g fire-roasted crushed tomatoes, with juice
  • 28 oz 828 ml water
  • 1 ½ cups 256 g cooked chickpeas
  • 1 to 2 tbsp 15 to 30 ml lemon juice, to taste
  • ½ cup 8 g fresh cilantro leaves, chopped
  • ½ cup 8 g fresh parsley leaves, chopped
  • Dry roasted pine nuts for garnish

Instructions

  • Place the oil, carrots, onion, celery, garlic, leek and jalapeño (if using) in a large pot. Heat on medium-high and cook for 4 minutes. Add the mushrooms, and cook until their moisture is released, about 4 minutes. Stir frequently during the cooking process.
  • Add the harissa paste, tomato paste, ras el hanout, baharat, ginger, turmeric, salt and broth powder. Stir to combine and cook for 1 minute. Add the lentils, tomatoes, water and chickpeas. Bring to a boil, reduce to a simmer and cook for 20 minutes or until the lentils are tender. Stir occasionally. Add the lemon juice and stir to combine.
  • Serve topped with fresh herbs and pine nuts. This stew tastes great served with pita and hummus, or try it with steamed potatoes. Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

Celine's book includes recipes for homemade harissa paste, Ras el Hanout, and Tunisian Baharat, as well as a homemade Broth Mix that I replaced with bouillon (next time!). You can use the book to guide you through these homemade mixes, or use store-bought versions.