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.

Next time try our favorite instant pot potato soup.

Harira is a famous Moroccan food usually served with chebakia during Ramadan.

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.

❤️ Why You'll Love It

• This Classic Harira recipe is very filling and adaptable to your liking.
• Made with simple ingredients that are available in your kitchen.
• Even better the next day which makes it great for a make-ahead dinner.
• It's a freezer-friendly recipe, too.

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 just 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. In the Middle East, celery leaves are used more than stalks. You can use stalks if you do not have enough leaves.
• Ghee is used with olive oil for a 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. Skip for a gluten-free Harira.
• Fresh 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 for a gluten-free option.
• 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, add them to the soup later.

🥄 Instructions

Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.

1. Peel the tomatoes. As I mentioned before tomatoes are traditionally lightly boiled then peeled. Puree the tomatoes with your food processor.
2. In a large pot or a dutch oven, add olive oil, ghee and chopped onions. 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.
3. Add the pureed tomatoes, spices and all the fresh herbs.
4. Mix everything well together, add soaked and drained chickpeas then cover with hot water. Cook for 20 minutes.

1. Add lentils, check for water level and add more if needed. Cover the pot and cook for 10-15 more minutes.
2. Dilute tomato paste with some water to dissolve it a bit.
3. Pour in tomato paste and vermicelli, cover and cook for 5 more minutes. Make sure to check the water level on every step.
4. 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 a thicker Harira soup.

💡 Amira's 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.
• Traditionally, green lentils are used, but you can also use a mixture of green and red lentils.
• You can use vegetable stock or chicken stock instead of water for more flavor, but I liked using just water.
• 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 and then strained it through a fine mesh to ensure it is smooth.
• If you want to make this soup ahead of time, 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.

💬 FAQs

🍽️ Serve With

• If you do not want to serve it with chebakia as mentioned above, you can serve Harira soup with some Pita Bread.
• This Air Fryer Garlic Bread goes great with any soup you have on hand and this one is no exception.
• If you want to serve it with Moroccan bread varieties, try this Moroccan Khobz, Batbout, or Harcha.

🧺 Storage

Refrigerate- Leftover Harira soup can be refrigerated in an airtight container for up to 4 days.

Freeze- Harira soup can also be frozen for up to 3 months; let the soup cool completely before placing it in a freezer-safe container.

Reheat- Thaw overnight in the fridge if frozen, then reheat on the stovetop. Harira will thicken as it sits in the fridge, so it is better to add a little bit of liquid when reheating. Individual portions can also be reheated in the microwave.

⌛ Make Ahead

You can make this soup a day before serving. Let it cool completely then refrigerate. It will get thicker, so make sure to add some water or stock when reheating.

You can also make a big batch of Harira without the thickening liquid, vermicelli, or rice if using. Let it cool completely, then divide it between freezer-safe containers according to your consumption. Let it thaw in the fridge overnight then reheat and proceed with adding the other vermicelli.

📣 Related Recipes

• Molokhia is a traditional Egyptian green soup full of earthy and garlicky flavors. Try the best and easiest Molokhia recipe, it is a fans favorite recipe.
• Get ready for some delicious, comforting and hearty Lebanese Lentil Soup. It’s a perfect meal on the go, to make at home or take to work.
• Traditional warming and fully loaded with vegetables, this Egyptian Lentil Soup is comforting budget friendly meal. Pair with some pita chips and green onions for an authentic Egyptian meal.
• This vibrant Turkish lentil soup is a comforting, healthy meal that's perfect for fall!
• Carrot Lentil Soup is a nourishing, soul-warming soup that is ready in less than 30 minutes.

Instant Pot Quick Soups

• Looking for a comforting dinner recipe? Look no further than this instant pot tortellini soup!
• Instant Pot Beef Barley Soup is a hearty comforting dish that is also quite simple to prepare. In just 30 minutes you will have dinner that is perfect for chilly evenings or anytime you want a warm and satisfying bowl of soup.
• Chicken Potato Soup with tender potatoes and delicious chicken, this recipe is made in the Instant Pot.
• Instant Pot Chicken and Rice Soup is a warm and comforting dish done in minutes for a delicious warm meal. Tender chicken, rice and vegetables cooked in flavorful broth for the perfect dinner to warm you up.

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.

Moroccan Harira soup

A traditional Moroccan soup very popular during the holy month of Ramadan. A filling soup that is a whole meal by itself.

4.87 from 15 votes

Print Pin Rate Save Saved!

Cook ModePrevent your screen from going dark

Course: Soup

Cuisine: Mediterranean, Middle East, Moroccan

Diet: Halal

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Servings: 6 servings

Calories: 223.2kcal

Author: Amira

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.

Please check the nutrition disclaimer policy.

Nutrition

Calories: 223.2kcal | Carbohydrates: 15.5g | Protein: 10.1g | Fat: 14.1g | Saturated Fat: 3.6g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 7.4g | Cholesterol: 26.7mg | Sodium: 144.6mg | Potassium: 388.2mg | Sugar: 3.4g

Tried this Recipe? Pin it for Later!Mention @AmirasPantry or tag #AmirasPantry!

Sign up and learn more about Mediterranean flavors

First published May 2, 2020 . Last updated September 28, 2023 with important tips, clear step by step instructions and readability.