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Spiced Pumpkin and Lentil Harira with Preserved Lemon

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A warming Moroccan-inspired harira made with spiced pumpkin, red lentils, and bright preserved lemon. This hearty vegan soup is rich, comforting, and perfect for cool days.

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon smoked paprika
  • 2 cups pumpkin, peeled and diced
  • 1 cup red lentils, rinsed
  • 1 can (14 oz) crushed tomatoes
  • 5 cups vegetable broth
  • 1 preserved lemon, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh parsley, chopped
  • Salt to taste
  • Freshly ground black pepper to taste
  • Lemon wedges for serving

Instructions

  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4–5 minutes until softened.
  2. Add minced garlic, cumin, coriander, turmeric, cinnamon, and smoked paprika. Cook for 1 minute until fragrant.
  3. Stir in the diced pumpkin and red lentils, coating them well with the spices.
  4. Add crushed tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until lentils and pumpkin are tender.
  5. Lightly mash some of the pumpkin with a spoon for a thicker texture, if desired.
  6. Stir in the chopped preserved lemon, cilantro, and parsley. Season with salt and black pepper to taste.
  7. Simmer for an additional 5 minutes. Serve hot with lemon wedges.

Notes

  • For extra heat, add a pinch of cayenne pepper or harissa.
  • Sweet potato can be substituted for pumpkin.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • This soup freezes well for up to 3 months.
  • Serve with crusty bread or warm flatbread.

Nutrition

Find it online: https://yumfamilyrecipes.com/spiced-pumpkin-and-lentil-harira-with-preserved-lemon/