Moroccan Harira Soup

Harira is one of Morocco’s most beloved soups. Thick with lentils and chickpeas, scented with ginger, cinnamon and turmeric, and finished with a squeeze of lemon, it is substantial enough to be a meal on its own. It is famously served to break the fast during Ramadan, often with dates and sweet pastries, but it is welcome on any cold evening.

Every family has its own version. This recipe is a balanced, approachable take that you can make with or without meat.

Ingredients

• 2 tablespoons olive oil
• 8 oz (225 g) lamb or beef, cut into small cubes (optional)
• 1 large onion, finely chopped
• 2 celery stalks with leaves, finely chopped
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon black pepper
• 1 1/2 teaspoons salt, plus more to taste
• 1/2 cup (20 g) chopped fresh cilantro, divided
• 1/2 cup (20 g) chopped fresh parsley, divided
• 1 can (14 oz / 400 g) crushed tomatoes, or 4 ripe tomatoes, grated
• 2 tablespoons tomato paste
• 3/4 cup (150 g) brown or green lentils, rinsed
• 8 cups (2 L) water or low-sodium broth
• 1 can (15 oz / 425 g) chickpeas, drained and rinsed
• 1/3 cup (40 g) all-purpose flour
• 1 cup (240 ml) cold water, for the flour mixture
• 1/4 cup (45 g) broken vermicelli or 1/4 cup rice
• Lemon wedges, for serving

Step-by-Step Instructions

1. Brown the meat. If using meat, heat the oil in a large pot over medium-high heat and brown the cubes for 4 to 5 minutes. If making a vegetarian version, simply heat the oil.
2. Add aromatics and spices. Add the onion, celery, ginger, turmeric, cinnamon, pepper and salt. Cook over medium heat for 5 minutes, stirring often. Add half the cilantro and half the parsley and stir for another minute.
3. Add tomatoes and lentils. Stir in the crushed tomatoes and tomato paste and cook for 3 to 4 minutes. Add the lentils and the 8 cups of water.
4. Simmer. Bring to a boil, then lower the heat, cover partially and simmer for 35 to 45 minutes, until the lentils and meat are tender.
5. Add chickpeas and vermicelli. Stir in the chickpeas and vermicelli and simmer for 8 to 10 minutes, until the pasta is soft. If using rice, allow 15 to 18 minutes.
6. Thicken the soup. Whisk the flour with the cold water until completely smooth. This mixture is called the tedouira. Slowly pour it into the simmering soup while stirring constantly. Simmer for 5 to 10 minutes more, stirring often, until the soup has a velvety texture and no raw flour taste remains.
7. Finish. Stir in the remaining herbs. Taste and adjust the salt and pepper. Serve hot with lemon wedges.

Tips for Authentic Flavor

• Do not skip the herbs. Generous amounts of fresh cilantro and parsley are essential to harira’s character.
• Stir while thickening. Adding the flour mixture slowly and stirring prevents lumps.
• Soak dried chickpeas overnight if you prefer to use them; add them with the lentils so they cook through.
• Let it rest. Like many soups, harira tastes even better the next day.

Variations

• Vegan harira: Skip the meat and use vegetable broth. Add a small knob of smen-style butter or olive oil at the end for richness if you like.
• Egg-thickened: Some families stir in a beaten egg at the end, which forms delicate ribbons in the soup.
• Gluten-free: Use rice instead of vermicelli and thicken with 2 tablespoons cornstarch instead of flour.

Storage

Refrigerate for up to 4 days or freeze for up to 3 months. The soup thickens as it sits, so add a splash of water when reheating.

Frequently Asked Questions

Why is harira served during Ramadan?
It is nourishing, hydrating and gentle on the stomach after a day of fasting, and it provides protein and energy from the lentils and chickpeas.

Can I use red lentils?
Brown or green lentils hold their shape better. Red lentils will dissolve and make the soup thicker and smoother, which some people enjoy.

What is traditionally served with harira?
Dates, hard-boiled eggs sprinkled with cumin and salt, and chebakia, a honey-coated sesame pastry, are classic companions.