Moroccan Lentil Soup for Tisha B’Av (Hada Tradition)
Simple, soulful, and steeped in tradition, this Moroccan lentil soup is part of the pre-fast Hada meal on Tisha B’Av. Made with humble ingredients and deep symbolism, it reflects centuries of Jewish mourning customs. Served alongside a hard-boiled egg and dry bread, it’s a quiet tribute to resilience, memory, and hope.
Servings: 6 servings
Calories: 166kcal
Ingredients
- 1 cup dry lentils
- 1 medium size tomato peeled and diced
- 1 small onion peeled and diced
- ⅓ cup finely chopped cilantro
- ⅓ tsp turmeric
- salt to taste
- 2 tbsp olive oil
- 6 cups water enough to cover ingredients
Instructions
- Soak the Lentils: If you haven't soaked the lentils overnight, soak them for 1 hour before cooking to soften them.
- Prepare the Soup Base: In a large pot, combine the soaked lentils, diced tomato, chopped onion, cilantro, turmeric, and olive oil.
- Add Water: Pour in 6 cups of water, or enough to cover the ingredients by about an inch. Bring the mixture to a boil, then immediately reduce the heat to a simmer.
- Simmer: Let the soup simmer for about 30-40 minutes, or until the lentils are tender.
- Season: Add salt to taste.
Notes
All these soups are eaten with a flat Arab bread or focaccia bread as a sign of mourning. The Arabic word “sarra” is a deformation of the Hebrew word Tsarra. I cannot help but wonder if Tsarra, plural tsarrot is not at the root of the English word “sorrow”.
NOTE: During years when the fast starts on Saturday night we do not have a seuda HaMafseket.
Nutrition
Serving: 1g | Calories: 166kcal | Carbohydrates: 22g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 16mg | Potassium: 388mg | Fiber: 10g | Sugar: 2g | Vitamin A: 244IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 3mg