Harira (Traditional Moroccan Soup)

Harira is a rich, comforting Moroccan soup made with lentils, chickpeas, tomatoes, and warm spices. It’s often enjoyed during Ramadan to break the fast, but it’s so nourishing and flavorful that you’ll want to make it year-round.

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Ingredients

• 4 Tbsp extra virgin olive oil
• 1 large yellow onion, finely chopped
• 2 celery stalks, chopped
• 1 carrot, peeled and chopped
• Kosher salt, to taste
• 4 garlic cloves, minced
• 1 ½ tsp black pepper
• 1 ½ tsp turmeric
• 1 tsp ground cumin
• ½ tsp ground ginger
• ½ tsp ground cinnamon
• ½ tsp cayenne pepper
• 2 (14-oz) cans crushed tomatoes
• 3 Tbsp tomato paste
• 1 cup fresh cilantro, packed and chopped
• 1 cup green lentils, rinsed
• 1 cup red lentils, rinsed
• 1 (14-oz) can chickpeas, drained and rinsed
• 7 cups vegetable or chicken stock, preferably low-sodium
• ¼ cup long-grain rice (rinsed) or ¼ cup broken vermicelli
• Lemon wedges, for serving

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Instructions

1. Sauté the vegetables
   In a large Dutch oven, heat the olive oil over medium heat until shimmering. Add the onion, celery, and carrot. Season lightly with kosher salt and cook for about 5 minutes, stirring often, until softened.
2. Add garlic and spices
   Stir in the garlic, black pepper, turmeric, cumin, ginger, cinnamon, and cayenne. Cook for 1–2 minutes until fragrant.
3. Incorporate tomatoes, herbs, and legumes
   Add the crushed tomatoes, tomato paste, cilantro, green and red lentils, and chickpeas. Season with another pinch of salt. Cook for about 5 minutes, stirring occasionally.
4. Add broth and simmer
   Pour in the stock and increase the heat. Bring to a boil for 5 minutes, then reduce the heat to low. Cover and let the soup simmer gently for about 45 minutes, until the lentils and chickpeas are tender. Stir occasionally and add more stock or water if needed. The soup should be thick but still pourable. Adjust salt to taste.
5. Add rice or vermicelli
   Stir in the rice (or vermicelli) and cook for another 15 minutes, or until fully cooked.
6. Serve
   Ladle the soup into bowls and serve hot with lemon wedges on the side for squeezing.

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Why You’ll Love This Recipe

• A warm, hearty Moroccan classic full of flavor.
• Packed with protein and fiber from lentils and chickpeas.
• Comforting yet nutritious—perfect for cozy nights or as a wholesome meal.
• A versatile recipe that works for both vegetarians and meat-lovers (just swap the broth).

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Tips

• Chop the vegetables finely so they blend seamlessly into the soup.
• Always rinse lentils before cooking to remove any dust or debris.
• Adjust the thickness: add more broth if the soup becomes too thick.
• Squeeze fresh lemon juice just before eating for brightness.
• Make a large batch—it reheats well and tastes even better the next day.

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Variations and Substitutions

• Protein boost: Add diced lamb, beef, or chicken along with the vegetables for a heartier soup.
• Different legumes: Swap chickpeas with white beans or add more lentils.
• Spices: Adjust heat by reducing cayenne or adding paprika for smokiness.
• Grains: Replace rice or vermicelli with barley, bulgur, or quinoa.
• Herbs: Add fresh parsley or mint along with cilantro for extra freshness.

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FAQs

Can I make Harira ahead of time?
Yes! It tastes even better the next day as the flavors deepen. Store in the refrigerator for up to 4 days.

Can Harira be frozen?
Absolutely. Freeze in airtight containers for up to 3 months. Thaw in the fridge and reheat gently, adding water if needed.

What makes Harira special during Ramadan?
It’s traditionally eaten to break the fast because it’s nutrient-dense, hydrating, and easy to digest.

Can I make it vegan?
Yes, just use vegetable stock instead of chicken stock.

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Serving Suggestions

• Serve with fresh lemon wedges for brightness.
• Pair with crusty bread, Moroccan khobz, or flatbread to soak up the broth.
• Add dates or a simple salad on the side for a traditional Ramadan spread.
• Garnish with extra chopped cilantro or parsley for freshness.