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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
