Harira With Greek Yogurt And Celery

Name: Harira With Greek Yogurt And Celery
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: North African
Ingredients: ⅓ cup roughly chopped celery; 2 tbsp tomato paste; 1 tsp ground ginger; 1 tsp ground turmeric; 1 tsp garlic powder; 1 tsp onion powder; 1 (15 oz) can diced tomatoes; 1 (15 oz) can garbanzo beans, drained and rinsed; 1 (15 oz) can lentils, drained and rinsed; 3 cups beef broth; ½ cup roughly chopped fresh cilantro; 3 oz thin noodles, broken into quarters, such as vermicelli or angel hair; 4 whole wheat pitas; 1 cup greek yogurt; ½ cup celery leaves; 1½ tsp salt; ½ tsp pepper

This harira is a simplified North African lentil and garbanzo bean soup built on tomatoes, warm spices, and beef broth, finished with cooling Greek yogurt and fresh celery leaves for brightness and texture.

🌍North African 🥗Vegetarian 🏷️10 min prep 🏷️Soup 🏷️Suvie 🏷️Lentils

Total

1h 10m

Servings

6

Difficulty

Hard

Est. Cost

$31–$51

Recipe Source

View original recipe

From Recette Magazine

Ingredients

⅓ cup roughly chopped celery
2 tbsp tomato paste
1 tsp ground ginger
1 tsp ground turmeric
1 tsp garlic powder
1 tsp onion powder
1 (15 oz) can diced tomatoes
1 (15 oz) can garbanzo beans, drained and rinsed
1 (15 oz) can lentils, drained and rinsed
3 cups beef broth
½ cup roughly chopped fresh cilantro
3 oz thin noodles, broken into quarters, such as vermicelli or angel hair
4 whole wheat pitas
1 cup greek yogurt
½ cup celery leaves
1½ tsp salt
½ tsp pepper

17 Ingredients

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Instructions

1
In a large bowl, combine celery, tomato paste, ginger, turmeric, garlic powder, onion powder, tomatoes, garbanzo beans, lentils, beef broth, cilantro, noodles, 1½ tsp salt, and ½ tsp pepper. Divide mixture between two Suvie pans and load into Suvie. Enter cook settings and set to Cook Now or Schedule.
2
Set to Slow Cook High for 1 hour.
3
After the cook, remove pans from Suvie, stir, and season to taste with salt and pepper. Divide soup between bowls, top with yogurt and celery leaves, and serve with pita.

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Tips & Notes

Pro tips

Bloom the tomato paste in oil or broth for 1–2 minutes before adding liquid to deepen its umami and prevent lumps.
Don't skip rinsing canned lentils and garbanzo beans; it removes excess sodium and starch, keeping the broth clearer and cleaner-tasting.
Add yogurt as a cold topping just before serving, not during cooking, to maintain its cooling effect and prevent curdling.
Taste and adjust spices halfway through simmering; ground spices can fade, so you may need a pinch more turmeric or ginger.

Substitutions

Beef broth → vegetable or chicken broth (1:1 ratio; soup will be lighter)
Greek yogurt → labneh, sour cream, or dairy-free yogurt (texture will vary slightly)
Ground ginger → ½ tsp fresh grated ginger (use less; fresh is more potent)
Celery leaves → fresh cilantro or parsley (different herbaceous note but equally fresh)

Storage & make-ahead

Refrigerate in an airtight container for up to 4 days. Reheat gently on low heat; add fresh yogurt and celery leaves just before serving.

Common Questions

Can I make harira without beef broth?

Yes. Use vegetable broth or chicken broth as a 1:1 swap. The soup will be lighter but still flavorful with the spices and tomato paste.

Do I need to soak dried lentils, or can I use canned?

This recipe uses canned lentils (drained and rinsed), so no soaking needed. Dried lentils require about 30–40 minutes of simmering.

Can harira be made ahead?

Yes. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop and add fresh yogurt and celery leaves just before serving.