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By The Canadian Living Test Kitchen

Recipe5 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 1 1large bunch fresh coriander
  • 1 1large bunch fresh parsley
  • 8 cups 8cupschicken stock or vegetable stock
  • 1 cup 1cupgreen lentils or brown lentils
  • 1 can (19 oz/540 mL) 1can (19 oz/540 mL)chickpeachickpeas, drained and rinsed
  • 2 cans (19 oz/540ml) 2cans (19 oz/540ml)tomatotomatoes, drained and chopped
  • 2 2oniononions, chopped
  • 2 tsp 2tspcinnamon
  • 1 tsp 1tspeach ground cumin, ground ginger, turmeric and pepper
  • 1/4 cup 1/4cuplemon juice
  • 2 tbsp 2tbspextra-virgin olive oil


  • 1 tbsp 1tbspcinnamon
  • 1 1lemonlemons, thinly sliced
  • 12 12pitted datedates, halved
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Chop 1/4 cup (50 mL) each of the coriander and parsley; set aside. Tie together remaining coriander and parsley and place in large saucepan. Add stock and bring to boil. Reduce heat to low; cover and simmer for 15 minutes. Discard herb bundle. Add lentils; cover and simmer for 15 minutes.

Add chickpeas, tomatoes, onions, cinnamon, cumin, ginger, turmeric and pepper; cover and simmer for 30 minutes.

In food processor or blender, pur?3 cups of the soup. Return to pot and heat through. Stir in lemon juice, oil and reserved chopped herbs.

Garnish: Ladle soup into bowls. Sprinkle with cinnamon; top with lemon slices and dates.

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