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Moroccan Harira

Moroccan Harira

Moroccan Harira is a comforting tomato-based soup with lentils, chickpeas, fresh herbs, and warming spices—perfect for Ramadan or any cozy night in.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Moroccan
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tbsp olive oil
  • 1 onion medium, finely chopped
  • 2 stalks celery finely chopped
  • 3 cloves garlic minced
  • 225 g lamb or beef finely diced (optional)
Spices & Tomato
  • 1 tsp ground ginger
  • 1 tsp ground turmeric
  • 1 tsp ground cinnamon
  • 1.5 tsp paprika
  • 0.5 tsp black pepper
  • 0.25 tsp ground saffron or a pinch of threads bloomed in warm water
  • 1 cup crushed tomatoes
  • 0.25 cup tomato paste
  • 6 cups water or broth beef broth or vegetable broth
Legumes, Pasta & Herbs
  • 0.75 cup cooked chickpeas drained and rinsed
  • 0.5 cup dried lentils rinsed
  • 0.25 cup broken vermicelli or rice
  • 0.25 cup fresh cilantro chopped
  • 0.25 cup fresh parsley chopped
Thickener (Tedouira)
  • 2 tbsp all-purpose flour mixed with 1/2 cup water to make a slurry
  • 0.5 cup water for flour slurry
To Serve
  • salt to taste
  • lemon wedges for serving

Equipment

  • Large Soup Pot
  • Wooden spoon

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion and celery; sauté until softened, 5–7 minutes.
  2. Add garlic and the diced lamb or beef (if using). Cook until lightly browned, 3–5 minutes.
  3. Stir in ginger, turmeric, cinnamon, paprika, black pepper, and saffron. Cook 30–60 seconds to bloom the spices.
  4. Add crushed tomatoes and tomato paste, then pour in the water or broth. Bring to a gentle boil.
  5. Add lentils and chickpeas. Reduce heat to a simmer and cook uncovered until lentils are tender, 35–40 minutes.
  6. Stir in vermicelli (or rice) and cook until tender, about 10 minutes.
  7. Whisk flour with water to make a smooth slurry. Slowly pour it into the pot while stirring constantly to thicken.
  8. Add chopped cilantro and parsley. Simmer 5 minutes. Season with salt to taste.
  9. Serve hot with lemon wedges for squeezing over each bowl.

Notes

Harira thickens as it sits. If making ahead, add a splash of water or broth when reheating. For a vegetarian version, omit meat and use vegetable broth.