Authentic Moroccan Harira Soup

A bowl of steaming hot Authentic Moroccan Harira soup, filled with tender chunks of lamb, lentils, chickpeas, and aromatic spices, garnished with fresh parsley and a squeeze of lemon. A comforting and hearty dish that's perfect for a cold winter's day. pinit

Authentic Moroccan Harira Soup is a classic and beloved dish that has been enjoyed for centuries in North Africa. This hearty soup is a staple during the holy month of Ramadan, where it is traditionally served to break the fast at sunset. However, it is also enjoyed year-round as a comforting and nourishing meal.



A Taste of delicious flavours


A Classic Moroccan Soup

Morocco is known for its vibrant cuisine that features bold flavours and spices.

Harira soup is a thick and flavorful soup that is made with lentils, chickpeas, tomatoes, and a blend of spices such as ginger, cumin, paprika, turmeric, and cinnamon. It also contains a variety of vegetables such as onions, celery, and carrots, which add to its nutritional value. The soup is usually served with a drizzle of olive oil and a sprinkling of fresh herbs like cilantro and parsley.

The dish has a long history in Moroccan culture, dating back to the 13th century. It is believed to have originated in the city of Fes, where it was often served in the city’s mosques to break the fast during Ramadan. Over time, Harira soup became a beloved dish across the country and is now a symbol of Moroccan cuisine.

Aside from its delicious taste, Harira soup is also incredibly nutritious. Lentils and chickpeas are both high in protein and fiber, which makes them a great source of sustained energy. The vegetables in the soup are also packed with vitamins and minerals, making it a well-rounded and wholesome meal.

Making Harira soup at home is surprisingly easy and requires only a few ingredients. The recipe can also be adapted to suit individual preferences, with the option to add meat or keep it vegetarian. It’s also a great option for meal prep, as it can be stored in the fridge or freezer for a quick and easy meal.


Substitutions for Harira Soup

The Spices – cinnamon, turmeric, and ginger are a match made in heaven in my opinion. They are also the classic spices used traditionally.

The Broth – Feel free to use vegetable broth or chicken. I used lamb bone broth here as I always batch cook this and save it in the freezer for soups.

The Legumes – in an authentic moroccan Harira soup, lentils and chickpeas are used. I highly recommend soaking and pre-cooking your own chickpeas. However, if stretched for time, good quality canned chickpeas will certainly speed up the process.

The meat – cubed lamb is the ideal choice for this soup. However, if you don’t like lamb feel free to substitute this for another option.


Deliciously warm and satisfying

a traditional Moroccan soup made with lentils, chickpeas, tomatoes, onions, celery, and a blend of spices. Served hot in a deep bowl with a drizzle of olive oil and sprinkled with fresh herbs. Perfect for a cozy winter meal or as a starter for a hearty Moroccan feast.

Ingredients

  • Dry lentils, rinsed and drained
  • Cooked chickpeas
  • Large onions, chopped
  • Celery stalks, chopped
  • Chopped tomatoes
  • Vermeceli noodles
  • Fresh coriander
  • Fresh parsley
  • Ground ginger
  • Ground cumin
  • Turmeric
  • Cinnamon
  • Meat or vegetable broth
  • Salt and pepper, to taste
  • Olive oil
  • Tomato Puree
  • Lemon juice
  • Lemon wedges and fresh parsley for garnish

Step by Step Instructions

  1. Heat olive oil in a large pot over medium-high heat. Add the chopped onions and cubed lamb and sauté until fully browned.
  2. Add the celery and sauté for 5-7 minutes until softened.
  3. Add ground ginger, ground cumin, turmeric, and cinnamon to the pot. Cook, stirring constantly, for 1-2 minutes until fragrant.
  4. Stir in high quality canned tomatoes, tomato puree, lentils, chickpeas, and meat or vegetable broth. Bring the soup to a boil, then reduce the heat to medium-low and simmer for an 2 hours, stirring occasionally.
  5. Add the verbecceli noodles and continue to cook the soup for another 10-15 minutes until the lentils are tender, the vermicelli is cooked and the soup has thickened slightly.
  6. Stir in the lemon juice and chopped fresh herbs. Season with salt and black pepper to taste.
  7. Ladle the soup into bowls and garnish with fresh parsley and lemon wedges. Serve hot with crusty bread.

Enjoy the delicious and comforting taste of authentic Moroccan Harira soup!

Harira soup, a delicious vegetarian dish made with lentils, chickpeas, and plenty of vegetables such as carrots, potatoes, and zucchini. Infused with fragrant Moroccan spices and served with crusty bread, it's a satisfying and nourishing meal that's sure to please.

Frequently Asked Questions

1. Is Harira soup healthy?

Yes, Harira soup is healthy as it is packed with protein, fiber, vitamins, and minerals from the lentils, chickpeas, and vegetables used in the recipe.

2. Can I freeze Harira soup?

Yes, Harira soup is a great option for meal prep and can be stored in the fridge or freezer for a quick and easy meal.

3. What are some serving suggestions for Harira soup?

Harira soup is traditionally served with a drizzle of olive oil and a sprinkling of fresh herbs like cilantro and parsley. You can also serve it with a side of bread or couscous.


If you do make this recipe, please take a moment to leave a review, comment or or any questions you may have.
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Love, Nelly 🙂


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5 from 1 vote

Authentic Moroccan Harira Soup

Prep Time 20 mins Cook Time 2 hrs Total Time 2 hrs 20 mins
Servings: 8

Ingredients

Instructions

  1. Heat olive oil in a large pot over medium-high heat. Add the chopped onions and cubed lamb and sauté until fully browned.

  2. Add the finely chopped celery and sauté for 5-7 minutes until softened.

  3. Add ground ginger, ground cumin, turmeric, and cinnamon to the pot. Cook, stirring constantly, for 1-2 minutes until fragrant.

  4. Stir in high quality canned tomatoes, tomato puree, lentils, chickpeas, and meat or vegetable broth. Bring the soup to a boil, then reduce the heat to medium-low and simmer for an 2 hours, stirring occasionally.

  5. Add the vermicelli noodles and continue to cook the soup for another 10-15 minutes until the lentils are tender, the vermicelli is cooked and the soup has thickened slightly.

  6. Stir in the lemon juice and chopped fresh herbs. Season with salt and black pepper to taste.

  7. Ladle the soup into bowls and garnish with fresh parsley and lemon wedges. Serve hot with crusty bread.

Did you make this recipe?

hello and welcome 

hello and welcome 

pinit

Nelly

Content Creator

I'm Nelly, the recipes I share here are inspired by the people, cultures and places beloved to me. Peanutswirls represents my love for food, cooking and hosting. I hope to share with you a taste of the Middle East influnced by my upbringing in the West.

I can't wait to see what we cook together.

2 Comments

  1. Mahwish

    Hi Nelly! I am in the process of making this dish…so excited to try it! I just realized that your written directions do not include when to add the tomato paste (it is listed as an ingredient). An update would be appreciated! Thank you.






    1. Nelly

      I have updated this, sorry for the confusion 🙂 let me know if you made it and what you thought of it.

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