Moroccan Harira Soup Recipe

This Moroccan Harira Soup is a warm, hearty, and comforting soup made with tender meat, chickpeas, green lentils, tomatoes, vermicelli noodles, fresh herbs, and gentle spices. It is rich, filling, and full of cozy flavor.

Harira is a traditional Moroccan soup often served during Ramadan, especially at iftar. It has a beautiful tomato-based broth, soft chickpeas, lentils, small pieces of meat, and thin vermicelli noodles that make it satisfying enough to enjoy as a light meal.

This soup is perfect for Ramadan tables, cold evenings, family dinners, or anytime you want something nourishing and homemade.

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Why You’ll Love This Moroccan Harira Soup

This soup is hearty without feeling too heavy. The lentils and chickpeas make it filling, while the tomatoes and fresh herbs keep it bright and flavorful.

The small pieces of lamb or beef add richness, but you can also make this soup vegetarian by skipping the meat and adding extra vegetables instead.

It is also a lovely make-ahead soup because the flavors become even better as they sit. Serve it hot with fresh lemon wedges for the best taste.

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What Is Harira?

Harira is a traditional Moroccan soup made with tomatoes, lentils, chickpeas, herbs, spices, and sometimes meat. It is especially popular during Ramadan and is often served to break the fast.

Every family has its own version. Some make it thicker, some keep it more broth-like, and some add rice instead of vermicelli. This version uses green lentils, chickpeas, finely diced meat, tomato paste, fresh herbs, and vermicelli noodles for a rich and comforting bowl.

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Ingredients You’ll Need

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

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How to Make Moroccan Harira Soup

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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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How to Serve Moroccan Harira Soup

Serve the soup hot with fresh lemon wedges on the side.

Squeeze lemon juice over the soup just before eating. It adds brightness and balances the rich tomato flavor beautifully.

You can serve harira with dates, bread, salad, samosas, spring rolls, or other iftar snacks.

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What to Serve with Harira Soup

This Moroccan harira soup pairs well with:

• Fresh lemon wedges
• Crusty bread
• Moroccan bread
• Dates
• Samosas
• Spring rolls
• Chana chaat
• Fresh salad
• Grilled chicken
• Iftar snacks

It is filling enough to serve on its own, but it also works beautifully as part of a Ramadan iftar table.

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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.

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Vegetarian Harira Soup Option

To make this soup vegetarian, skip the meat and add extra vegetables instead.

You can use:

• Carrots
• Celery
• Zucchini
• Potatoes
• Extra chickpeas
• Extra lentils

The soup will still be hearty and flavorful because of the tomatoes, herbs, chickpeas, lentils, and spices.

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Make-Ahead Tips

You can soak the chickpeas one night before.

You can also chop the herbs and onions ahead of time.

Harira can be cooked earlier in the day and reheated before serving. If the soup thickens too much after resting, add a little water while reheating.

For best texture, add the vermicelli closer to serving time if you are making the soup ahead.

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Storage Instructions

Store leftover harira soup in an airtight container in the fridge for up to 3 days.

Reheat on the stove over low to medium heat. Add a splash of water if the soup becomes too thick.

The vermicelli may absorb liquid as it sits, so the soup will naturally thicken after storage.

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FAQs

Can I use canned chickpeas instead of dried chickpeas?

Yes, you can use canned chickpeas. Add them later in the cooking process because they are already cooked and do not need as much time as dried chickpeas.

Can I use chicken instead of lamb or beef?

Yes, chicken can be used, but the flavor will be lighter. Cut it into small pieces and cook until tender.

Can I make harira without meat?

Yes, you can make a vegetarian version by skipping the meat and adding more vegetables, chickpeas, and lentils.

Why is flour added to harira?

The flour slurry helps thicken the soup and gives it a smooth, hearty texture.

Can I use rice instead of vermicelli?

Yes, some versions use rice instead of vermicelli. If using rice, adjust the cooking time until the rice becomes tender.

How do I make the soup thinner?

Add more hot water while cooking or reheating until it reaches your preferred consistency.

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