Mealime recipe · lives on in MealPot
Spiced Veggie, Lentil & Chickpea Soup (Harira) with Cilantro Yogurt
- 35 min
- 2–6 servings
- 614 kcal / serving
A hearty, warming soup with fiber-rich lentils and chickpeas, brightened by cilantro yogurt. It comes together quickly on weeknights with pantry staples and fresh aromatics.
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Ingredients
- ½ cupbrown lentils, dried
- 1 mediumcarrot
- 1 stickcelery
- 32 fl ozchicken or vegetable broth
- ½ small bunchcilantro
- 1 (14.5 oz) candiced tomatoes
- 1egg
- 1 (15 oz) cangarbanzo beans (chickpeas)
- 1 clovegarlic
- ½lemon
- ⅓ cupplain Greek yogurt
- ½ mediumyellow onion
- carrots
- eggs
- lemons
- yellow onions
From the pantry: all-purpose flour, black pepper, brown sugar, chili powder, crushed red pepper, cumin, ground, extra virgin olive oil, salt, turmeric, ground
Cookware
can opener · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · ladle · measuring cups · measuring spoons · medium saucepan · mixing bowls · stirring spoon · vegetable peeler · whisk or fork
Directions
- Rinse and drain the lentils and chickpeas, then set them aside.
- Chop the yellow onion, garlic, carrot, and celery; place them in a bowl with the onion and garlic for ready use.
- Heat a medium saucepan over medium heat and warm a little oil.
- Add the onion, garlic, carrot, celery, plus the spices and a pinch of sugar; cook, stirring until the vegetables soften, about 4–5 minutes.
- Stir in the chickpeas, lentils, broth, and tomatoes; bring to a boil, then reduce to a simmer and cook, covered, until the lentils are tender, 15–20 minutes.
- Whisk lemon juice with water, flour, and the egg to make a thickening mixture; shave the cilantro and whisk half into the thickener, saving the rest for later.
- In another bowl, mix the cilantro with yogurt and a splash of water to create a cilantro yogurt; set aside.
- When the lentils are tender, slowly pour the thickener into the soup while stirring gently; simmer 2–3 minutes until thickened, then serve topped with cilantro yogurt.
Two tips
- Prep ahead: rinse and drain lentils and chickpeas the night before to speed up assembly.
- Try swapping in a dollop of yogurt on top for extra creaminess or serve with crusty bread on the side.
Nutrition per serving
- Calories
- 614 kcal
- Protein
- 41 g
- Carbs
- 86 g
- Fat
- 15 g
- Fiber
- 20 g
- Sodium
- 539 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.