Ingredients
Main Ingredients
- * 250g finely diced lamb or beef
- * 200g finely diced tomatoes (canned tomatoes work well)
- * 75g green lentils
- * 75g dried chickpeas
- * 75g vermicelli noodles (wheat vermicelli not rice vermicelli)
- * 70g tomato paste
- * 25g all-purpose flour
- * 1 medium brown onion (diced)
- * 1 tablespoon butter
- * 1.5 litres water
Herbs and Spices
- * 2 small pieces cinnamon bark or ½ teaspoon ground cinnamon
- * ¼ cup minced celery leaves
- * ¼ cup minced parsley
- * ¼ cup minced coriander
- * 2 teaspoons salt
- * ¾ teaspoon ginger powder
- * ½ teaspoon black pepper
For Serving
- * Fresh lemon wedges
- * Extra coriander or parsley (optional)
Instructions
Step 1: Soak the Chickpeas
- Soak the dried chickpeas overnight in plenty of water. They should at least double in size.
- The next day, drain and rinse them before adding them to the soup.
Step 2: Prepare the Ingredients
- Finely mince the celery leaves, parsley, and coriander.
- Dice the onion into medium pieces.
- Cut the lamb or beef into very small cubes so it cooks evenly and becomes tender in the soup.
- Wash the lentils and keep everything ready before you start cooking.
Step 3: Brown the Meat
- Place a large pot on high heat and add the butter.
- Once the butter melts, add the finely diced meat. Sear it well until it gets a deep brown color and a browned layer forms at the bottom of the pot.
- This step gives the soup a deeper flavor, so do not rush it.
Step 4: Add the Onion
- Turn the heat down to medium.
- Add the diced onion and sauté it with the meat until the onion becomes soft and translucent.
- Add a little water to the pot and scrape the bottom gently. This helps lift all the browned flavor from the pot into the soup.
Step 5: Add Tomatoes, Lentils, Chickpeas, and Spices
- Add the diced tomatoes, washed lentils, soaked chickpeas, minced celery leaves, cinnamon, ginger powder, black pepper, salt, and 1.5 litres of water.
- Mix everything well.
- Bring the soup to a boil. Once it starts boiling, reduce the heat to medium, cover the pot, and let it simmer for about 45 minutes.
Step 6: Check the Chickpeas, Lentils, and Meat
- After 45 minutes, check if the chickpeas, lentils, and meat are cooked and tender.
- If the chickpeas still feel firm, cook the soup for a little longer until everything softens.
- Once cooked, stir in the tomato paste and mix well.
Step 7: Thicken the Soup
- In a small bowl, mix the flour with ½ cup water to make a smooth slurry.
- Pour the slurry into the soup while stirring continuously.
- Let it cook for about 2 minutes so the soup thickens slightly and the flour taste disappears.
Step 8: Add Vermicelli and Fresh Herbs
- Add the vermicelli noodles, minced parsley, and minced coriander.
- Cook for about 10 minutes, stirring often so the vermicelli does not stick to the bottom.
- Once the vermicelli is cooked, taste the soup and adjust salt or pepper if needed.
Notes
Tips for the Best Harira Soup
Soak the chickpeas overnight so they cook properly.
Cut the meat into very small pieces so it becomes tender faster.
Brown the meat well at the start because this adds deep flavor to the soup.
Use fresh herbs if possible. Parsley, coriander, and celery leaves give harira its signature taste.
Stir often after adding vermicelli because it can stick to the bottom of the pot.
Add lemon juice only when serving, not while cooking, so the flavor stays fresh.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Cuisine: Morocan