Harira is a traditional Moroccan soup made with a nourishing blend of tomatoes, legumes, spices, and fresh herbs. Often enjoyed during Ramadan to break the fast, this hearty soup is comforting, flavorful, and deeply satisfying.
Why You’ll Love This Recipe
Harira is a one-pot meal that brings together warm spices, protein-rich lentils and chickpeas, and tender vegetables in a rich, tomato-based broth. It’s filling yet light, packed with nutrients, and adaptable for various dietary needs. Whether served as a starter or main course, it’s a wholesome dish ideal for cooler months or any time you crave something nourishing.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Olive oil
- Onion
- Celery
- Carrot
- Garlic
- Tomatoes (fresh or canned)
- Tomato paste
- Lentils (green or brown)
- Chickpeas (canned or cooked)
- Fresh parsley
- Fresh cilantro
- Ground cumin
- Ground ginger
- Ground cinnamon
- Turmeric
- Salt
- Black pepper
- Water or vegetable broth
- Vermicelli or rice (optional)
- Lemon wedges (for serving)
Directions
- Heat olive oil in a large pot. Sauté onion, garlic, celery, and carrot until soft.
- Stir in tomato paste and chopped tomatoes. Cook for a few minutes.
- Add lentils, chickpeas, spices, and broth or water. Bring to a boil, then reduce heat and simmer for 30–40 minutes.
- If using, add vermicelli or rice in the last 10 minutes of cooking.
- Stir in chopped parsley and cilantro. Adjust seasoning to taste.
- Serve hot with lemon wedges on the side.
Servings and timing
Servings: 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Variations
- Add cubed lamb or beef for a traditional meaty version.
- Replace vermicelli with cooked rice or quinoa.
- Include other vegetables like zucchini or spinach.
- Use vegetable broth to make it vegetarian or vegan.
Storage/Reheating
Store in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stove or in the microwave.
Harira also freezes well for up to 2 months—thaw overnight in the refrigerator before reheating.
FAQs
What is harira traditionally served with?
Harira is commonly served with dates, lemon wedges, and traditional Moroccan breads like khobz or chebakia.
Can I make harira without meat?
Yes, this version is vegetarian-friendly and still full of flavor thanks to the spices and herbs.
Is harira spicy?
It’s more aromatic than spicy, but you can add cayenne pepper or harissa for heat.
Can I use canned lentils or chickpeas?
Yes, but reduce the cooking time and add them later in the process to prevent overcooking.
What’s the purpose of the tomato paste?
It adds depth and richness to the broth and enhances the tomato flavor.
Can I prepare this in a slow cooker?
Yes, combine all ingredients except the herbs and pasta/rice, and cook on low for 6–8 hours.
Why is lemon served with harira?
Lemon adds brightness and cuts through the richness of the broth for a balanced taste.
How thick should harira be?
It should have a hearty, stew-like consistency, but can be thinned with water or broth if desired.
Can I freeze harira with pasta in it?
It’s best to freeze without pasta, as it may become mushy when reheated.
Is harira gluten-free?
Yes, if you skip vermicelli or use gluten-free alternatives.
Conclusion
Harira is a comforting, nutritious soup that exemplifies Moroccan culinary tradition. Whether enjoyed during Ramadan or as a cozy meal on a cold day, its depth of flavor, aromatic spices, and satisfying ingredients make it a recipe worth mastering. With its balance of heartiness and warmth, harira is a nourishing dish that speaks to the soul.
PrintHarira
Harira is a traditional Moroccan soup made with tomatoes, lentils, chickpeas, and aromatic spices. It’s a hearty, nourishing dish often enjoyed to break the fast during Ramadan.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Halal
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 celery stalks, chopped
- 1 carrot, diced
- 3 garlic cloves, minced
- 4 ripe tomatoes or 1 can (14 oz) chopped tomatoes
- 2 tablespoons tomato paste
- 1/2 cup green or brown lentils
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon turmeric
- Salt and black pepper to taste
- 6 cups water or vegetable broth
- 1/2 cup vermicelli or 1/3 cup rice (optional)
- Lemon wedges, for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, celery, carrot, and garlic. Sauté until vegetables are soft, about 5–7 minutes.
- Stir in tomato paste and chopped tomatoes. Cook for 3–5 minutes to combine and thicken slightly.
- Add lentils, chickpeas, cumin, ginger, cinnamon, turmeric, salt, pepper, and broth or water. Stir to combine and bring to a boil.
- Reduce heat to low and simmer uncovered for 30–40 minutes, or until lentils are tender.
- If using, add vermicelli or rice during the last 10 minutes of cooking. Stir occasionally to prevent sticking.
- Stir in chopped parsley and cilantro. Taste and adjust seasoning as needed.
- Serve hot with lemon wedges on the side for squeezing over the soup.
Notes
- For a traditional version, add cubed lamb or beef with the vegetables and simmer until tender.
- Use canned lentils or chickpeas to reduce cooking time, but add later to avoid mushiness.
- Thicken with a slurry of flour and water if a heartier texture is desired.
- Add cayenne pepper or harissa if you prefer a spicy version.
- Freeze without pasta for best texture when reheated.
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 7g
- Sodium: 680mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg