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Harira soup in bowl on wooden table. Typical Moroccan food. Ramadan concept.
The Staple Kitchen

Moroccan Harira

A traditional, hearty Moroccan soup made with a base of tomatoes, lentils, and chickpeas. This fragrant dish is seasoned with warm spices and finished with fresh herbs for a comforting, authentic flavor.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4
Course: Main Course, Soup
Cuisine: Moroccan, North African
Ingredients Method Notes

Ingredients
  

  • 1 large onion approx. 150g, finely diced
  • 500 g tomatoes blended or finely grated
  • 100 g dried brown or green lentils rinsed
  • 1 can 400g chickpeas, drained and rinsed
  • 50 g celery stalks and leaves finely chopped
  • 30 g fresh cilantro finely chopped
  • 30 g fresh parsley finely chopped
  • 1 tbsp tomato paste
  • 1 tsp ground ginger
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1 tsp black pepper
  • 1.5 liters water or vegetable broth
  • 2 tbsp olive oil
  • 50 g vermicelli noodles broken into small pieces
  • 30 g all-purpose flour mixed with 100ml water the "liya" thickener
  • Salt to taste
  • Lemon wedges for serving

Method
 

  1. Finely dice 150g of onion and chop 50g of celery.
    diced celery in brown bowl
  2. Heat 2 tbsp of olive oil in a large pot over medium heat. Add the diced onion and chopped celery to the pot and sauté for about 5 minutes until they are soft.
    Celery and onion in pot on stove for soup, soup starters
  3. Add 1 tsp of ground ginger, 1 tsp of ground turmeric, 1/2 tsp of ground cinnamon, and 1 tsp of black pepper to the onions. Stir for 1 minute to toast the spices.
  4. Pour 500g of blended tomatoes and 1 tbsp of tomato paste into the pot.
  5. Stir in 100g of rinsed lentils, 15g of chopped cilantro, and 15g of chopped parsley.
  6. Pour 1.5 liters of water into the mixture and bring it to a boil.
  7. Reduce the heat to low, cover the pot, and simmer for 40 minutes until the lentils are tender.
  8. Add 400g of drained chickpeas and 50g of broken vermicelli noodles to the soup.
    Closeup of dry chickpeas soaking in water
  9. Whisk 30g of flour with 100ml of water in a small bowl until smooth. Slowly pour this mixture into the boiling soup while stirring constantly to prevent lumps.
  10. Simmer the soup for another 10 minutes until the vermicelli is cooked and the broth has thickened slightly.
  11. Stir in the remaining 15g of cilantro and 15g of parsley.
    Raw Green Organic Minced Parsley on a Cutting Board
  12. Season with salt to taste and serve hot. Optionally, add lemon wedges on the side.
    Harira soup in bowl isolated on wooden table table. Typical Moroccan food. Ramadan concept.

Notes

This soup actually tastes even better the next day as the spices have more time to develop. If the Harira becomes too thick after sitting in the fridge, simply add a splash of water when reheating it to reach your desired consistency. For an extra authentic touch, serve it with some fresh dates or crusty bread. I find that a big squeeze of lemon right before eating is the "secret" step that truly wakes up all the earthy flavors of the lentils and chickpeas.
Hope you enjoy this one! :)