Soup

Moroccan Harira Soup

Name: Moroccan Harira Soup
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Moroccan
Ingredients: 2 tbsp olive oil; 1 onion, finely chopped; 2 celery sticks, chopped; 300g lamb or beef, cut into small pieces (optional); 1 tsp ground ginger; 1 tsp ground turmeric; 1/2 tsp ground cinnamon; 1 can (400g) chopped tomatoes; 150g brown or green lentils, rinsed; 1 can (400g) chickpeas, drained; 1.5 liters water or stock; 2 tbsp flour mixed with 100ml water (for thickening, optional); Small bunch fresh coriander, chopped; Small bunch fresh parsley, chopped; Juice of 1 lemon; Salt and black pepper, to taste

A traditional Moroccan tomato, lentil and chickpea soup, hearty enough to serve as a light meal on its own.

Prep

20 minutes

Cook

50 minutes

Servings

Difficulty

Medium

Harira is Morocco’s best-known soup, built on tomatoes, lentils and chickpeas, warmed through with ginger, turmeric and cinnamon. It’s most closely associated with Ramadan, where it’s traditionally the first thing eaten at sunset to break the day’s fast, though it’s served as a starter or light meal throughout the year as well.

The texture is part of what makes harira distinct — many versions are thickened slightly with a flour-and-water mixture stirred in near the end, giving the soup a silkier body than a typical broth-based lentil soup. It’s finished with fresh herbs and a good squeeze of lemon, which cuts through the richness of the spices.

It’s a forgiving recipe to cook at home, adapts easily to a vegetarian version by leaving out the meat, and makes good use of pantry staples like canned tomatoes, lentils and chickpeas.

Ingredients

2 tbsp olive oil
1 onion, finely chopped
2 celery sticks, chopped
300g lamb or beef, cut into small pieces (optional)
1 tsp ground ginger
1 tsp ground turmeric
1/2 tsp ground cinnamon
1 can (400g) chopped tomatoes
150g brown or green lentils, rinsed
1 can (400g) chickpeas, drained
1.5 liters water or stock
2 tbsp flour mixed with 100ml water (for thickening, optional)
Small bunch fresh coriander, chopped
Small bunch fresh parsley, chopped
Juice of 1 lemon
Salt and black pepper, to taste

Instructions

1
Heat the olive oil in a large pot over medium heat. Add the onion and celery and cook for 5 minutes until softened.
2
If using meat, add it now and brown lightly on all sides.
3
Stir in the ginger, turmeric, cinnamon, salt and pepper, cooking for 1 minute until fragrant.
4
Add the chopped tomatoes, lentils, chickpeas and water or stock. Bring to a boil, then reduce to a simmer.
5
Cover and simmer for 35-40 minutes, until the lentils are tender and the meat (if using) is cooked through.
6
For a thicker, more traditional texture, stir in the flour-water mixture and simmer for a further 5-10 minutes, stirring occasionally to avoid lumps.
7
Stir in most of the fresh coriander and parsley, along with the lemon juice. Adjust seasoning to taste.
8
Serve hot, garnished with the remaining herbs and a wedge of lemon, with dates or bread alongside.

Tips

Harira is traditionally eaten to break the fast during Ramadan, but it's a satisfying soup year-round, especially in cooler months.
The flour-water mixture is optional but gives harira its characteristic thicker, slightly silky texture — skip it for a lighter, more broth-like soup.
This recipe works well with or without meat, making it easy to adapt for vegetarian guests.

Questions About This Recipe

Is harira always eaten during Ramadan?

It's most strongly associated with breaking the fast during Ramadan, when it's often the first thing eaten at sunset, but it's also a common soup served year-round, particularly as a starter or light meal.

Can harira be made vegetarian?

Yes, simply omit the meat — the lentils and chickpeas already provide substance, and the spice base and tomato remain the same. It's a naturally adaptable recipe.