Harira Soup Recipe

Introduction

Harira is a hearty and flavorful Moroccan soup perfect for warming up on chilly days. This traditional dish combines lentils, chickpeas, and fragrant spices to create a comforting and satisfying meal.

Ingredients

• 2 tablespoons olive oil (extra virgin)
• 1 large onion, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, grated
• 2 tablespoons tomato paste
• 2 teaspoons ground ginger (optional)
• 2 teaspoons turmeric
• 1 teaspoon cumin
• ¼ teaspoon red pepper flakes
• 1 pinch saffron (optional)
• ¼ teaspoon cinnamon (optional)
• 6 cups vegetable broth (+ 1 more cup if you add pasta)
• 1 can (15 oz) crushed tomatoes
• ½ cup dried green lentils, rinsed
• 1 can (15 oz) chickpeas, drained
• 1 teaspoon salt
• ⅛ teaspoon black pepper
• ¼ cup parsley, chopped
• ¼ cup cilantro, chopped (optional)
• ¼ cup celery leaves, chopped (optional)
• ¼ cup flour (optional)
• 5 ounces angel hair pasta, broken by hand (optional)

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add chopped onion and celery, sautéing for about 4 minutes until softened.
2. Step 2: Stir in grated garlic, tomato paste, ground ginger (if using), turmeric, cumin, red pepper flakes, saffron (if using), and cinnamon (if using). Cook for 1 more minute until fragrant. Add a splash of water if the mixture looks dry.
3. Step 3: Pour in the vegetable broth, crushed tomatoes, rinsed lentils, and drained chickpeas. Season with salt and black pepper.
4. Step 4: Bring to a simmer and cook gently for about 40 minutes, stirring occasionally, until the lentils are tender.
5. Step 5: Stir in chopped parsley, cilantro, and celery leaves if using. If you want a creamier texture, whisk flour into 1 cup of water and add to the soup now.
6. Step 6: For added heartiness, break angel hair pasta into pieces and add along with 1 more cup of vegetable broth. Continue cooking, stirring often, until the pasta is al dente.
7. Step 7: Serve hot as a main course. Garnish with Greek yogurt, fresh herbs, a drizzle of skhug, squeezed lemon, quick pickled red onions, or preserved lemons if desired.

Tips & Variations

• To deepen the flavor, toast the spices briefly before adding liquids.
• Omit pasta for a gluten-free version or add cooked rice instead.
• Adjust spices to your preference, adding more heat or aromatic herbs as you like.
• Use fresh turmeric if available for a brighter flavor.

Storage

Store leftover harira in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth or water if the soup has thickened. Harira also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make harira without saffron or cinnamon?

Yes, both saffron and cinnamon are optional ingredients that add subtle depth, but the soup will still be delicious without them.

Is harira vegetarian or vegan?

This recipe is vegetarian and can be vegan if you skip any garnishes like Greek yogurt. The broth used should also be vegetable-based to keep it vegan.

Harira Soup Recipe

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★★★★★

4.5 from 72 reviews

• Author: Rafael
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

Harira Soup is a traditional Moroccan hearty and flavorful soup made with lentils, chickpeas, tomatoes, and aromatic spices. This comforting and nourishing soup features a robust blend of spices like turmeric, cumin, and ginger, simmered to perfection with fresh herbs and optionally enriched with pasta for a creamy, velvety texture. Perfect as a main course, it’s often served with garnishes such as Greek yogurt, fresh herbs, and lemon for added freshness.

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Ingredients

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Base Ingredients

• 2 tablespoons olive oil (extra virgin)
• 1 large onion, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, grated
• 2 tablespoons tomato paste
• 6 cups vegetable broth (+ 1 more cup if you add pasta)
• 1 can (15 oz) crushed tomatoes
• ½ cup dried green lentils, rinsed
• 1 can (15 oz) chickpeas, drained
• 1 teaspoon salt
• ⅛ teaspoon black pepper

Spices

• 2 teaspoons ground ginger (optional)
• 2 teaspoons turmeric
• 1 teaspoon cumin
• ¼ teaspoon red pepper flakes
• 1 pinch saffron (optional)
• ¼ teaspoon cinnamon (optional)

Herbs

• ¼ cup parsley, chopped
• ¼ cup cilantro, chopped (optional)
• ¼ cup celery leaves, chopped (optional)

Optional Ingredients

• ¼ cup flour (whisked in 1 cup of water)
• 5 ounces angel hair pasta, broken by hand

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Instructions

1. Make flavor base: Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add chopped onion and celery, and sauté them for about 4 minutes, or until they are soft and fragrant.
2. Add spices and tomato paste: Stir in the grated garlic, tomato paste, ground ginger, turmeric, cumin, red pepper flakes, saffron, and cinnamon. Cook everything together for 1 more minute until the mixture becomes aromatic. Add a splash of water if the pot becomes too dry to prevent burning.
3. Simmer the soup: Pour in the vegetable broth and crushed tomatoes. Add the rinsed lentils and drained chickpeas. Season with salt and pepper. Bring the soup to a boil, then reduce the heat and let it simmer gently for about 40 minutes, stirring occasionally, until the lentils are tender and cooked through.
4. Add fresh herbs and optional ingredients: Stir in chopped parsley, cilantro, and celery leaves. If you want a creamier texture, whisk the flour into 1 cup of water until smooth and slowly add it to the soup, stirring constantly. For added heartiness, break the angel hair pasta by hand into smaller pieces, add it to the pot along with an additional 1 cup of vegetable broth.
5. Finish cooking and serve: Continue cooking the soup, stirring often, until the pasta is al dente. Serve the Harira soup hot as a main course, garnished with optional toppings such as a dollop of Greek yogurt, fresh herbs, a drizzle of skhug, squeezed lemon juice, quick-pickled red onions, or preserved lemons for extra flavor.

Notes

• Ground ginger, saffron, cinnamon, cilantro, celery leaves, flour, and pasta are all optional but add depth and texture to the soup.
• If you prefer a thicker and creamier soup, be sure to add the flour slurry.
• The soup can be made vegan by omitting any dairy toppings like Greek yogurt.
• Adjust the red pepper flakes amount to control the heat level.
• Leftover Harira soup reheats well and often tastes better the next day.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Moroccan

Keywords: Harira soup, Moroccan soup, lentil soup, chickpea soup, healthy vegan soup, traditional Moroccan recipe, comforting soup