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This traditional Moroccan Harira Soup is packed with tender lamb, warm spices, and lentils, making it the ultimate comfort dish. Harira soup is both satisfying and deeply flavorful.
Harira is a staple in Moroccan cuisine, often enjoyed during Ramadan to break the fast. It has a rich, tomato-based broth infused with ginger, cumin, and cinnamon, creating a deeply aromatic and comforting bowl of goodness.
What’s unique about harira is the base which is made of onion, celery, and tomatoes mixed in a blender or a food processor and then added to the soup. It will give it a creamier texture; basically, the only visible ingredients would be the meat, the lentils, the chickpeas, and the vermicelli noodles you add. If you love the vibrant flavors of Moroccan cuisine, then you have to try Moroccan Chicken Tagine, Easy Moroccan Chickpea Stew, and Moroccan Style Red Lentil Soup.
Recipe Highlights
Cultural Influence: Moroccan
Primary Cooking Technique: Simmering and slow cooking
Dominant Flavor Profile: Warm and aromatic with a blend of ginger, cumin, cinnamon, and turmeric, complemented by the richness of lamb, lentils, and tomatoes
Skill Level Required: Beginner-friendly
Ingredients and Substitutes
Lamb: It adds a rich flavor to the soup that makes it truly special. You can use veal or beef, or even make it vegetarian by replacing the meat with extra chickpeas and lentils for a hearty texture.
Tomato paste: It deepens the overall taste of the soup. Always make sure to use a clean and dry spoon when portioning tomato paste.
Spices: To make this Moroccan soup, you need ground ginger, cinnamon, cumin, turmeric, and black pepper.
Olive Oil: Use high-quality extra virgin olive oil. Use ghee for a richer taste or avocado oil for a similar fat profile.
Tomatoes, onion and celery: The base of this soup is a combination of these three vegetables. Unlike other recipes where the vegetables are chopped and sauteed for the soup, for this recipe we blend the vegetables and add them to the sauteed lamb for a thicker, more even base.
Fresh Herbs: Use fresh parsley and cilantro to provide a vibrant color and fresh flavor to balance the soup’s richness. You can leave the cilantro and only use parsley if preferred.
Lentils: Use brown or green lentils as they hold their shape well while cooking and add a hearty texture to the soup. I don’t recommend using red lentils because they fall apart and will change the soup’s flavor and texture completely.
Chicken Broth: Homemade chicken broth adds a savory depth to the soup. If you’re using store-bought broth, choose a low-sodium option to control the saltiness. You can also use vegetable stock or beef broth for a heartier taste.
Chickpeas: Rinse and drain canned chickpeas to remove excess sodium and improve texture. I prefer using canned chickpeas because it’s more convenient, but you can cook chickpeas from scratch if you prefer and then add them to the soup.
Vermicelli Noodles: They cook quickly and absorb the flavors of the soup. You can find vermicelli noodles in Middle Eastern and Mediterranean shops as well as online.
Lemon Juice: It brightens the whole dish and adds a zesty flavor.
How to Make Moroccan Harira Soup
Brown the Lamb
Heat a large pot over medium-high heat. Sauté the lamb pieces until light in color, about 5–7 minutes.
Add Tomato Paste and Spices
Once the lamb is browned, add the tomato paste and stir to coat the meat.
Then, add the spices to the pot and stir well to combine for about 1–2 minutes.
Blend Vegetables and Herbs
While the lamb is cooking, in a food processor, mix the olive oil, onion, celery, and tomatoes. Blend until smooth.
Add this mixture to the pot with the lamb and spices. After that, add the chopped parsley and cilantro. Stir to combine, letting the vegetables soften and release their flavors for about 5 minutes.
Add the Lentils and Broth
Add the salt followed by the lentils, the chicken broth, and water.
Stir to combine and bring to a simmer. Cover the pot and let the soup simmer gently for about 40 minutes until the lamb is fully cooked, and the lentils are tender.
Add Chickpeas and Vermicelli
Add the canned chickpeas and vermicelli noodles to the pot. Let the soup simmer for another 10 minutes, or until the noodles are cooked and tender.
Finish and Serve
Just before serving, add the juice of 1 lemon to the soup and stir well to combine. Ladle the hot soup into bowls and garnish with extra fresh parsley or cilantro if desired. Serve with warm crusty bread.
Serving Suggestions
Moroccan Harira Soup is best served hot, garnished with a squeeze of fresh lemon juice, a sprinkle of chopped cilantro or parsley and maybe a drizzle of olive oil.
For a heartier meal, pair Harira with warm crusty bread, such No-Knead Bread or No-Knead Olive Bread, they are perfect for soaking up the flavorful broth.
If you prefer a lighter pairing, then salad is your true option. Try it with Mediterranean Salad, Mediterranean Cucumber Salad or Middle Eastern Chopped Salad.
Recipe Tips
Blend the Aromatics for a Smooth Texture: Instead of dicing the onion, celery, and tomatoes, blend them into a smooth paste. This creates a velvety base while still incorporating all the flavors.
Use Homemade Broth for Extra Flavor: If you have the time, try making your own chicken or vegetable broth for a richer, more flavorful base.
Add the Vermicelli at the Right Time: Vermicelli noodles cook quickly! Add them in the last 10 minutes of cooking to prevent them from becoming mushy.
Customize the Consistency: Harira is traditionally a thick, hearty soup, so if it’s too thick, add more water or broth to reach your desired consistency. If it’s too thin, let it simmer uncovered to reduce.
Storage
Refrigerating: Let the harira soup cool completely to room temperature before storing. Transfer it to an airtight container and refrigerate in the fridge for up to 4–5 days.
Freezing: This Moroccan soup freezes well. Once the soup is completely cool, transfer it into freezer-safe containers and freeze for up to 3 months. If you’re planning to freeze the soup, it’s best to freeze it before adding vermicelli noodles to prevent them from becoming mushy. When ready to eat, thaw overnight in the fridge and reheat on the stovetop, then add fresh vermicelli noodles while warming.
Reheating Tip: To reheat from the fridge, transfer the soup to a pot and heat over medium-low heat, stirring occasionally. Add a bit of water or broth if the soup has thickened too much.
To reheat frozen soup, it’s best to thaw it overnight in the fridge. Once thawed, heat it on the stove with a little extra water or broth as needed.
Frequently Asked Questions
Yes! Simply omit the lamb and use vegetable broth instead of chicken broth for a delicious vegetarian or vegan version.
If the soup is too thin, let it simmer longer to reduce. You can also blend a small portion of the soup and mix it back in for a naturally thicker texture.
Definitely! Add some harissa paste, a few dried chili peppers, or a pinch of cayenne pepper while cooking. You can adjust the spice level according to your taste.
More Soup Recipes to try
Fall Recipe
Turkish Yogurt Soup (Yayla Çorbasi)
Soups and Stews
Turmeric Ginger Red Lentil Soup Recipe
Greek Recipes
Avgolemono (Greek Lemon Chicken Soup)
Mediterranean recipes
Easy Mediterranean Green Lentil Soup
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Moroccan Harira Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 lb boneless lamb, cut into ½ inch pieces
- 3 tablespoons tomato paste
- 1 teaspoon ground ginger
- ½ teaspoon cinnamon
- 1 teaspoon cumin
- ½ teaspoon turmeric
- ¼ teaspoon black pepper
- 1 large onion, cut into chunks
- 2 celery stalks, cut into chunks
- 2 large tomatoes, cut into chunks
- 1 cup parsley, finely chopped
- ½ cup cilantro, finely chopped
- 1 teaspoon kosher salt
- ⅔ cup brown lentils
- 3 cups chicken broth
- 1½ cups water
- 1 can canned chickpeas, 15 oz
- ½ cup vermicelli noodles
- 1 lemon, juice of
Instructions
- Heat the olive oil a large pot over medium-high heat. Sauté the lamb pieces until light in color, about 5–7 minutes.
- Once the lamb is browned, add the tomato paste and stir to coat the meat. Then, add the ground ginger, cinnamon, cumin, turmeric and black pepper to the pot and stir well to combine for about 1–2 minutes.
- While the lamb is cooking, in a food processor, mix the onion, celery, and tomatoes. Blend until smooth.
- Add this mixture to the pot with the lamb and spices. After that, add the chopped parsley and cilantro. Stir to combine, about 5 minutes.
- Add the salt followed by the lentils, the chicken broth, and water. Stir to combine and bring to a simmer.
- Cover the pot and let the soup simmer gently for about 40 minutes until the lamb is fully cooked, and the lentils are tender.
- After the soup has simmered, taste and adjust the seasoning by adding kosher salt if needed.
- Drain and rinse the chickpeas. Add the chickpeas and vermicelli noodles to the pot. Let the soup simmer for another 10 minutes, or until the noodles are cooked and tender.
- Just before serving, add the juice of 1 lemon to the soup.
Video
Notes
- Use Homemade Broth for Extra Flavor: If you have the time, try making your own chicken or vegetable broth for a richer, more flavorful base.
- Add the Vermicelli at the Right Time: Vermicelli noodles cook quickly! Add them in the last 10 minutes of cooking to prevent them from becoming mushy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
