A traditional Moroccan soup that is a meal by itself. Chickpeas, lentils and lamb are cooked in a fragrant tomato sauce loaded with herbs. Thick, zesty and so filling.
Next time try our favorite instant pot potato soup.
Harira is a famous Moroccan food usually served with chebakia during Ramadan.
[adthrive-in-post-video-player video-id="UdFlr6Mf" upload-date="Fri Dec 25 2020 00:00:00 GMT+0000 (Coordinated Universal Time)" name="Harira (Moroccan Lentil and Chickpea Soup)" description="Harira (Moroccan Lentil and Chickpea Soup) A traditional Moroccan soup that is a meal by itself. Chickpeas, lentils and lamb are cooked in a fragrant tomato sauce loaded with herbs. Thick, zesty and so filling. Harira is enjoyed year-round but it is mostly famous during Ramadan. My friend told me that she does not consider her iftar table complete without harira. It can be made with lamb, beef, or chicken but not fish. Skip the meat for a vegan harira version or try this vegan Egyptian lentil soup, it is so delicious."]Harira is enjoyed year-round but it is mostly famous during Ramadan. My friend told me that she does not consider her iftar table complete without harira. It can be made with lamb, beef, or chicken but not fish. Skip the meat for a vegan harira version or try this vegan easy Middle Eastern lentil soup, it is so delicious.
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❤️ Why You'll Love It
This Classic Harira recipe is very filling and adaptable to your liking. With ingredients that are available in most kitchens you are in for an amazing, warming and authentic recipe.
I'm giving you some swaps for ingredients that will still make the recipe delicious. Alter the meat to your liking or even take it off for a vegetarian harira.
📝 Ingredients
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
Ingredient Notes
- Lamb, is common for this recipe. Many people use beef, chicken and also bones. Fish is not traditional and you can skip the meat altogether too.
- Fresh herbs: parsley, cilantro, and celery. Celery is a must for this recipe. Celery leaves are used in the middle east more than stalks. You can use stalks if you do not have enough leaves.
- Ghee is used with olive oil for more authentic flavor. Skip if making it vegan.
- Flour is used to thicken the soup. I've heard that some people thicken the soup with eggs. I think flour is easier and more controllable.
- Tomatoes are traditionally lightly boiled, left to cool down then peeled. Being lazy, I just peeled mine without boiling. Tomato paste is also used.
- Vermicelli pasta is used but you can use dry rice as well.
- Onion and spices like cinnamon, turmeric, ginger, black pepper, and salt for a fragrant soup.
- Chickpeas and lentils, preferably dry. If you want to use canned chickpeas then add it later to the soup.
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Peel the tomatoes. As I mentioned before tomatoes are traditionally lightly boiled then peeled. Puree the tomatoes with your food processor.
- In a large pot or a dutch oven, add olive oil, ghee and onion. Saute onion on medium heat for just 1 minute and make sure not to brown it. Add the meat if using and cook for two minutes.
- Add the pureed tomatoes, spices and all the fresh herbs. Mix everything well together, add soaked and drained chickpeas then cover with hot water. Cook for 20 minutes.
- Add lentils, check for water level and add more if needed. Cover the pot and cook for 10-15 more minutes.
- Dilute tomato paste with some water to dissolve it a bit.
- Pour in tomato paste and vermicelli, cover and cook for 5 more minutes. Make sure to check the water level on every step.
- Make the thickening mixture (tedouira) by mixing flour with a little water to form a flour slurry. Pour the mixture in and mix everything well together. Check the consistency of the soup. You can thicken it more using more flour if you would like to.
💡 Expert Tips
- It is better to use dried chickpeas, but if you can't then you might use canned chickpeas. Make sure to add chickpeas towards the end as it will not need much cooking.
- Some people peel chickpeas after soaking, if this is you then by all means do it.
- Harira is a traditional recipe that is usually passed through families. So there are many harira recipes as there are families in Morocco. It is a very tasty recipe that can be adapted to your own palate.
- Thickener must be lump free, so I've mixed it well then strained through a fine mesh to make sure it is smooth.
- If you would like to make this soup ahead do not add the vermicelli or the thickener. Cook everything and then freeze, when ready to use thaw and then continue with the recipe as is.
🧺 Storage
- Leftover harira soup can be refrigerated in an airtight container for up to 4 days.
- Harira soup can also be frozen for up to 3 months, let the soup cool completely before placing it in a freezer safe container.
💬 FAQs
Harira is traditionally served for iftar during the holy month of Ramadan. It is usually served with dates, figs and a dessert pastry called chebakia. I've served it as a main dish with some crusty bread and lemon wedges.
Hareer means silk in Arabic so Harira refers to a soup that is rich and silky.
📣 Related Recipes
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- Looking for a comforting dinner recipe? Look no further than this instant pot tortellini soup!
- This vibrant Turkish lentil soup is a comforting, healthy meal that's perfect for fall!
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Harira soup
Ingredients
- 3 (300g) Roma tomatoes.
- ¼ cup olive oil.
- 1 Tablespoon ghee.
- 1 (150g) medium onion, finely chopped.
- 200 g lamb meat cut into small cubes.
- ½ cup (20g) parsley. chopped
- ½ cup (15g) cilantro. chopped
- ½ cup (10g) celery leaves. chopped
- ¼ teaspoon ground cinnamon.
- ½ teaspoon ground ginger.
- ½ teaspoon turmeric.
- ½ teaspoon black pepper
- 1 teaspoon salt or to taste.
- ⅓ cup (50g) dry chickpeas. soaked in water and a pinch of baking soda overnight.
- ⅓ cup lentils.
- 2 Tablespoons tomato paste.
- ¼ cup (25g) vermicelli pasta.
- 3 Tablespoons flour.
- Boiled water I have used 2 liter.
Instructions
- Peel the tomatoes. Tomatoes are traditionally lightly boiled and then peeled. Puree the tomatoes with your food processor.
- In a deep pot, add olive oil, ghee, and onion. Sauté onion for just 1 minute and make sure not to brown it. Add the meat if using and cook for two minutes.
- Add the pureed tomatoes, spices, and all the fresh herbs. Mix everything together.
- Drain and rinse the chickpeas then add to the pot, cover with hot water. Cook for 20 minutes.
- Add lentils, check for water level and add more if needed.
- Cover the pot and cook for 10-15 more minutes.
- Dilute tomato paste with some water to dissolve it a bit.
- Pour in tomato paste and vermicelli, cover, and cook for 5 more minutes. Make sure to check the water level on every step.
- Make the thickener (tedouira) by mixing flour with a little water then pour the mixture in. Mix everything well together and check the consistency of the soup. You can thicken it more using more flour if you would like to.
- Enjoy with lemon wedges on the side.
Video
Notes
- Onions for harira should not be browned so it is cooked briefly before adding the meat.
- You can use beef, chicken, bones or skip the meat altogether. You can also use rice.
- It is better to use dried chickpeas, but if you can't then you might use canned chickpeas. Make sure to add chickpeas towards the end as it will not need much cooking.
- Some people peel chickpeas after soaking, if this is you then by all means do it.
- Harira is a traditional recipe that is usually passed through families. So there are many harira recipes as there are families in Morocco. It is a very tasty recipe that can be adapted to your own palate.
- Thickener must be lump free, so I've mixed it well then strained through a fine mesh to make sure it is smooth.
- If you would like to make this soup ahead do not add the vermicelli or the thickener. Cook everything and then freeze, when ready to use thaw and then continue with the recipe as is.
Nutrition
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First published May 2, 2020 . Last updated January 3, 2023 with important tips, clear step by step instructions and readability.
Samir
Hi , looks great but what cut of lamb do you use so it’s tender in that cooking time and what type chicken pieces ? Boneless ? Ty
Amira
Loin is probably the most tender cut you can have in lamb, and for chicken use whatever you like there is no right or wrong, boneless is the most common many people make it with boneless skinless chicken breast cut into cubes while others prefer the thighs.
Zeinab
ohh, thank you Amira. It reminds me of the old days with my family back in Morocco, I miss those days!
Felicia
Thank you!Amira this is a wonderful recipe. I love it!.this soup is a fav in my house.❤️