Recipes from Readers: Harira Moroccan Ramadan Stew

This hearty vegan stew is traditional for breaking the fast during Ramadan, which begins February 17.

¼ cup brown lentils, uncooked
1 teaspoon olive oil
1 medium onion, diced
1 tablespoon turmeric
½ teaspoon ginger
2 tablespoons fresh chopped parsley
2 tablespoons fresh chopped cilantro
7 cups water
2 stalks celery, chopped
3 medium tomatoes
3 tablespoons tomato paste
1 tablespoon flour
1 serving spaghetti, broken into little pieces
¼ cup rice, uncooked

1. Soak lentils in a small bowl of water.
2. Heat oil in a large soup pot over medium heat. Add the onions and sweat for 1–2 minutes. Add turmeric, ginger, parsley, and cilantro.
3. Add water, bring to a boil, and lower to a simmer for 15 minutes.
4. Add celery and simmer for 15 minutes.
5. Add the tomatoes, whole, to the soup pot. Allow to cook for 1 minute or less. Fish them out and remove and discard the peels. Place tomatoes in a blender with tomato paste, 1 cup of hot soup water, and flour. Vent top, cover with a tea towel, and blend until smooth. Pour blended liquid back into the soup pot. Skim off foam.
6. Add lentils. Simmer for 15 minutes.
7. Add rice. Simmer for 15 minutes.
8. Add spaghetti. Cook 5–10 minutes until spaghetti is done. Serve with lemon and homemade bread.

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• Recipes from Readers: Harira Moroccan Ramadan Stew
• Legendary Lunches
• Celebrated Spirits: The Ethan 2.0
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• The Call to Disconnect
• Pay It Forward: Raleigh Stroll Club
• Out & About in Wake County: January/February 2026
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