Harira is Morocco’s beloved soup—rich, aromatic, and satisfying without being heavy. It’s the kind of meal that warms you through, with layers of tomatoes, spices, lentils, and chickpeas that come together in one pot. Traditionally enjoyed to break the fast during Ramadan, it’s also perfect for weekday dinners or make-ahead lunches.
The flavor is bright yet cozy, thanks to fresh herbs and a squeeze of lemon at the end. If you love a bowl that’s both nourishing and full of character, this one’s for you.
What Makes This Special
Harira stands out for its balance. You get protein from chickpeas and lentils, brightness from tomatoes and lemon, and warmth from spices like cumin, ginger, and cinnamon.
The combination is deeply comforting but still lively. It’s also flexible: you can make it vegetarian or add a small amount of beef or lamb for a heartier version.
Another hallmark of Harira is its texture. The soup is lightly thickened, traditionally with a flour mixture called “tedouira,” which gives it a silky body.
Fresh cilantro and parsley added toward the end lift the flavors so the soup tastes fresh, not heavy.
Ingredients
- Olive oil: 2–3 tablespoons
- Onion: 1 large, finely chopped
- Celery: 2 stalks, finely chopped (with leaves if you have them)
- Carrot: 1 medium, finely diced (optional but adds sweetness)
- Garlic: 3–4 cloves, minced
- Ground cumin: 2 teaspoons
- Ground ginger: 1 teaspoon
- Ground turmeric: 1 teaspoon
- Ground cinnamon: 1/4 teaspoon
- Paprika: 1 teaspoon (sweet or smoked, your choice)
- Black pepper: 1/2 teaspoon
- Salt: to taste
- Tomato paste: 2 tablespoons
- Crushed or pureed tomatoes: 2 cups (canned or fresh)
- Green or brown lentils: 3/4 cup, rinsed
- Cooked chickpeas: 1 1/2 cups (or 1 can, drained and rinsed)
- Broth or water: 6–7 cups (vegetable or chicken)
- Vermicelli or thin pasta: 1/2 cup, broken into short pieces (optional but traditional)
- Fresh cilantro: 1/2 cup, chopped
- Fresh flat-leaf parsley: 1/2 cup, chopped
- Lemon: 1–2, cut into wedges for serving
- Thickener (tedouira): 3 tablespoons all-purpose flour whisked with 1 cup water until smooth (optional but recommended)
- Protein option: 4–6 ounces finely diced beef or lamb (optional)
Instructions
- Sauté the base: Warm the olive oil in a large pot over medium heat. Add onion, celery, and carrot. Cook 6–8 minutes until soft and lightly golden.
Stir in the garlic and cook 1 minute more.
- Bloom the spices: Add cumin, ginger, turmeric, cinnamon, paprika, black pepper, and a pinch of salt. Stir for 30–60 seconds until fragrant. If using meat, add it now and cook until no longer pink.
- Add tomatoes: Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.
Add the crushed tomatoes and bring to a gentle simmer.
- Build the soup: Add lentils, chickpeas, and broth. Bring to a boil, then reduce heat to a steady simmer. Cook uncovered for 25–30 minutes, stirring occasionally, until the lentils are tender.
- Thicken (optional but classic): Whisk the flour and water until smooth.
Slowly stream this mixture into the simmering soup while stirring. Simmer 5–8 more minutes to thicken slightly and cook off any raw flour taste.
- Add pasta and herbs: Stir in vermicelli and cook 6–8 minutes until tender. Add most of the cilantro and parsley, reserving a little for garnish.
Taste and adjust salt and pepper.
- Finish and serve: Ladle into bowls and squeeze lemon over the top. Garnish with the remaining herbs. Serve with crusty bread or warm flatbread.
Storage Instructions
- Refrigerator: Cool completely, then store in airtight containers for up to 4 days.
- Freezer: Freeze up to 3 months.
Skip the pasta when freezing and add fresh pasta when reheating to avoid mushiness.
- Reheating: Warm gently on the stove with a splash of water or broth. Stir well as it thickens in the fridge.
Benefits of This Recipe
- Nutritious and filling: Lentils and chickpeas bring fiber, protein, and minerals, making it satisfying without heavy ingredients.
- Budget-friendly: Pantry staples turn into a big pot of flavorful soup that stretches for multiple meals.
- Flexible: Works with or without meat, and you can adjust spices to taste.
- Great for meal prep: Flavors improve after a day in the fridge, and it reheats well.
- Comfort with brightness: The lemon-and-herb finish keeps it lively, not stodgy.
Common Mistakes to Avoid
- Skipping the spice bloom: Adding spices straight to liquid can mute their flavor. Briefly toasting them in oil makes a big difference.
- Overcooking the pasta: Add vermicelli near the end and cook just until tender.
It can soften further as the soup sits.
- Too little seasoning: Lentils and tomatoes absorb salt. Taste near the end and adjust with salt, pepper, and lemon.
- Adding the thickener too fast: Pour the flour mixture slowly while stirring to avoid lumps.
- Neglecting fresh herbs: Cilantro and parsley brighten the entire pot. Add them toward the end for the best flavor.
Recipe Variations
- With meat: Brown small pieces of beef or lamb with the spices after the onions soften.
Simmer a bit longer until tender.
- Gluten-free: Skip the flour slurry and either reduce the liquid slightly or use a cornstarch slurry. Substitute rice noodles or omit pasta.
- Tomato-forward: Increase tomato paste to 3 tablespoons and add a pinch of sugar if your tomatoes are very acidic.
- Spicier: Add a pinch of cayenne or a chopped fresh chili with the garlic.
- Extra veggies: Stir in small diced zucchini or spinach during the last 5 minutes for more greens.
- Saffron touch: A small pinch of saffron steeped in warm water and added near the end brings a delicate floral note.
FAQ
Can I make Harira without the thickener?
Yes. The soup will be lighter but still flavorful.
For a naturally thicker texture, simmer a bit longer to reduce, or mash a few chickpeas against the side of the pot.
Do I need to soak the lentils?
No soaking is needed for green or brown lentils. Just rinse them. Red lentils cook faster and will make the soup creamier, but they break down more.
What type of pasta works best?
Thin vermicelli or capellini broken into short lengths is traditional.
Or use small shapes like ditalini. If you plan to store leftovers, cook pasta separately and add per serving.
Can I use canned tomatoes?
Absolutely. Crushed, pureed, or finely chopped canned tomatoes work well.
If using whole canned tomatoes, crush them by hand before adding.
How do I keep the herbs fresh-tasting?
Add most of the cilantro and parsley at the end of cooking. Save a little for sprinkling over each bowl. Avoid simmering them for too long.
Is Harira traditionally vegetarian?
It varies by household and region.
Many versions include a small amount of meat, but vegetarian Harira is also common and just as satisfying.
What should I serve with it?
Warm flatbread, crusty bread, or a simple salad pairs well. A few dates on the side echo the traditional Ramadan table.
Final Thoughts
Harira delivers comfort, aroma, and nutrition in one pot. It’s easy to adapt to your pantry and your taste, and it rewards a little patience with big flavor.
Keep a lemon handy, finish with herbs, and you’ll have a vibrant, cozy soup you’ll want to make on repeat.
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