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Moroccan Harira Soup Recipe – A Hearty, Flavorful Lentil and Chickpea Soup

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A hearty Moroccan harira soup made with tender chickpeas, lentils, tomatoes, fresh herbs, and warming spices. This comforting, nourishing soup is traditionally enjoyed during Ramadan but is delicious any time of year.

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 large yellow onion, finely chopped
  • 2 celery stalks, chopped
  • 2 large carrots, peeled and chopped
  • 4 garlic cloves, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt and black pepper, to taste
  • 1 (28-ounce) can crushed tomatoes
  • 1 cup dried green or brown lentils, rinsed
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 6 cups vegetable or chicken broth
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped fresh parsley
  • 1/2 cup broken vermicelli noodles
  • 2 tablespoons all-purpose flour
  • 1/2 cup water, for the flour slurry
  • Fresh lemon wedges, for serving

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, celery, and carrots. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Add the minced garlic, ginger, cinnamon, turmeric, cumin, paprika, salt, and black pepper. Stir well and cook for about 1 minute until fragrant.
  3. Pour in the crushed tomatoes and broth. Add the rinsed lentils and chickpeas, stirring to combine.
  4. Bring the soup to a boil, then reduce the heat to a gentle simmer. Cover partially and cook for 30 to 40 minutes, or until the lentils are tender.
  5. Stir in the chopped cilantro and parsley, reserving a little for garnish if desired.
  6. Add the broken vermicelli noodles and simmer for another 5 to 8 minutes, or until the noodles are cooked through.
  7. In a small bowl, whisk the flour with the water until completely smooth. Slowly pour the slurry into the simmering soup while stirring continuously.
  8. Continue simmering for 5 to 10 minutes, stirring occasionally, until the soup thickens slightly and the flour is fully cooked.
  9. Taste and adjust the seasoning with additional salt, pepper, or spices as needed. Add a splash of broth or water if the soup becomes too thick.
  10. Ladle the hot harira into serving bowls. Garnish with fresh herbs and serve with lemon wedges for squeezing over the soup.

Notes

  • This is an adapted Moroccan-style harira recipe inspired by The Mediterranean Dish, not a verified transcription of the linked recipe.
  • For a richer soup, use chicken broth instead of vegetable broth.
  • For a gluten-free variation, replace the vermicelli with gluten-free pasta and use cornstarch instead of all-purpose flour.
  • Harira naturally thickens as it rests because the lentils and pasta absorb liquid. Add extra broth or water when reheating.
  • For additional protein, add cooked shredded chicken or small pieces of browned lamb.
  • Serve with lemon wedges, crusty bread, or traditional Moroccan dates.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze cooled soup for up to 3 months. For the best texture, prepare the soup without noodles if planning to freeze it.
  • Nutrition values are approximate and depend on the broth, ingredients, and serving sizes used.

Nutrition

Find it online: https://yumfamilyrecipes.com/moroccan-harira-soup-recipe-a-hearty-flavorful-lentil-and-chickpea-soup/