The flavors for this traditional Moroccan favorite originated with Michael Medina’s mother and grandmother, for use at his Distrikt Bistro and The Kosher Kitchen Catering Co. This exact recipe, however, was developed by Avi Harouch, Medina’s chef trained at the Culinary Institute of America. Harira is usually made with beef broth, but this vegetarian version appeals to even more people and can be served with dairy meals and to vegetarians. Don’t be put off by the quantity it makes – this soup is a great one for a crowd or freezing in serving-sized portions ready to warm you up after a hard day. If you still want to make less, just use your math skills to reduce the ingredient quantities, keeping in mind that all that really matters is how it tastes to you in the end.