Porridge is a classic lentil and pea soup with fresh herbs and lots of hot spices. This delicious and very nutritious herbal soup can be enjoyed in any season of the year, especially in winter. Porridge soup is usually served with slices of lemon and hot pita bread. In Iran, this type of soup is not very well known, but in recent years, people, especially people with good taste, are learning How to prepare porridge soup They were able to make this delicious food. In this review, we explain the recipe for porridge soup.
What is porridge soup?
Porridge soup is a nutritious Moroccan tomato soup made with legumes such as lentils and peas, fresh vegetables and hot spices such as turmeric, cumin and cinnamon. This soup will usually be thickened with vermicelli or rice pasta. This delicious soup is served at any time of the year in Morocco and other parts of North Africa, but it is especially associated with Ramadan and is often served for Iftar. Harirah is an Arabic word that literally means “silk” and is a good description of the velvety texture of this soup.
One of the things we love about this popular soup is that depending on the beans you have at home, there is a wide variety of foods to make this soup. We used a combination of green lentils, red lentils and peas. By adding foods like celery and carrots, we were able to give the soup a rich flavor, and instead of vermicelli, we used long-grain rice (or basmati rice), which made the recipe gluten-free.
Porridge soup is not always vegetable, and many recipes for this dish include small pieces of boneless lamb. Meat changes the taste of the soup but adds protein to it. However, if you make a lot of porridge soup, you have this place to put it in the fridge. As the soup stays in the fridge, it thickens a lot, but you can just add a little liquid to heat the rest of the porridge soup.
How to prepare porridge for Ramadan
Moroccan lentil and pea soup is made with fresh herbs and lots of hot spices. To make this soup, you need fresh food and it is better to prepare all the necessary ingredients on the same day.
- Preparation time: 15 minutes
- Baking time: 45 minutes
- Suitable for 6 people
- Calories: 304.3 kcal
Ingredients for making porridge soup
- Olive oil as needed
- 1 large finely chopped yellow onion
- 2 chopped celery stalks
- 1 Peeled and chopped carrots
- Kosher salt
- 4 cloves of chopped garlic
- 1 and teaspoon black pepper
- 1 and a half teaspoons of turmeric
- 1 teaspoon cumin
- . Teaspoon ground ginger
- . Teaspoon ground cinnamon
- 3 chopped tomatoes
- 3 tablespoons tomato paste
- 1 cup freshly chopped coriander
- 1 cup lentils
- 7 cups vegetable or chicken juice
- ¼ Cup of long grain rice, rinsed or ¼ cup of chopped vermicelli
- Lemon to serve
The steps for preparing porridge soup are as follows:
Cook onions, celery and carrots
In a large saucepan, cook the chopped onion, celery and carrot in a little pure olive oil until slightly soft (about 5 minutes). Season with salt and then add the garlic and spices and cook for another minute or so.
Add tomatoes, lentils, peas
At this stage, add the tomatoes and tomato paste, lentils and peas. Now it’s time to add coriander. Add a little salt and mix everything well to combine.
Add the liquid and cook
You can use vegetable or chicken juice (7 cups or more if you like broth). Boil the soup, then turn down the heat and put the lid on until the lentils are fully cooked and very soft (about 45 minutes). Be sure to check the soup from time to time to adjust the liquid. The liquid thickens but you need to make sure it has reached the right concentration. Plan to add a little water or more water and use salt as needed. At this stage, stir in the chopped rice or vermicelli and cook for another 15 minutes.
Serve with lemon slices
Do not underestimate the fresh lemon juice to awaken all the earthy and deep flavors of this soup. Slice one or two lemons and place them next to the soup. You do not need anything else to serve with this delicious soup, but a little hot pita bread is not harmful.
Nutritional value of porridge soup
- Calories: 304.3 kcal
- Carbohydrates: 37 grams
- Protein: 22.3 grams
- Fat: 2.6 grams
- Saturated fat: 0.3 g
- Potassium: 1107.9 mg
- Fiber: 24.9 grams
- Vitamin C: 7 mg
- Calcium: 108.6 mg
- Iron: 7.4 mg
last word
Allow the soup to cool before serving. Pour the rest of the food into closed containers and store in the refrigerator for 3 to 4 days. Remember, this lentil and pea soup thickens when refrigerated. Concentration is the nature of legumes. When you heat the soup, you can add a little water to loosen it. Heat the soup over medium heat and stir.
