Today I’m bringing you a truly luscious soup to warm your soul. Soup season might just be my favorite season, but truthfully, this Harira soup is a game-changer any time of year! It’s the kind of hearty, aromatic, and deeply flavorful dish that instantly transports you to a vibrant kitchen in Morocco. This traditional soup is a beautiful blend of humble ingredients—chickpeas, lentils, and a whole host of gorgeous spices—that simmer together to create a rich, savory broth. It’s packed with nourishing goodness and personality, making it the perfect comforting meal that feels both special and completely approachable. Get ready, because your kitchen is about to smell absolutely heavenly!

Why You’ll Love This Recipe

A Hug in a Bowl: This isn’t just soup; it’s a deeply comforting and satisfying meal thanks to the robust combination of protein-packed lentils and chickpeas. Trust me, this will warm you from the inside out.
Flavor Bomb: The beautiful blend of spices—turmeric, ginger, cinnamon, and paprika—creates an incredibly complex and aromatic flavor profile that is truly unique and captivating.
Simple & Nourishing: Despite its complex flavor, the process is straightforward! It’s an easy recipe to follow, and it’s loaded with healthy, whole-food ingredients.
Naturally Hearty: We skip the heavy cream and instead use a simple flour mixture to achieve that perfectly thick and luxurious texture everyone craves in a comfort soup.

Ingredients

All you need for this Harira Soup Recipe are some pantry staples, vibrant spices, and a little patience to let the magic happen! But first, gather up these essential ingredients:

Olive Oil: This is your foundation! It’s what we use to sauté our aromatics and start building that incredible base flavor.
Onion & Celery: The classic duo for any great soup. They soften and release their sweet, savory fragrance, giving the soup its beautiful depth.
Tomato (Peeled and Diced) & Tomato Paste: This provides the essential, deep red color and a wonderful tangy, umami-rich backbone for the broth.
Dried Chickpeas: You’ll want these soaked overnight! They add a hearty, slightly chewy texture and make the soup wonderfully filling.
Lentils: These cook down beautifully, adding creaminess and a boost of essential protein and fiber. Make sure to rinse them!
Vermicelli Noodles or Rice: This is what makes the soup a true meal! They add bulk and a lovely, soft texture in the final minutes of cooking.
Fresh Parsley & Cilantro: Don’t skimp on these! Stirred in at the end, they add that vibrant, fresh herbal brightness that cuts through the richness.
Ground Turmeric, Ginger, Cinnamon, Black Pepper, & Paprika: This is the soul of the soup! They provide the signature Moroccan warmth and aroma. The cinnamon is a particularly playful, unexpected note!
Salt: Essential for bringing all those wonderful flavors into focus. Adjust to your heart’s content!
Vegetable or Chicken Broth: The liquid base that allows all our lovely ingredients to simmer and meld together.
All-Purpose Flour & Water: Mixed together, this simple paste is the secret weapon, known as tadwira, that naturally thickens the soup to that beautiful, velvety consistency.
Lemon Wedges: Non-negotiable for serving! A squeeze of fresh lemon brightens the entire bowl and makes the flavors pop.

Note: The exact measurements for these ingredients, along with the full recipe card, will be found right under the article!

How to Make The Best Harira Soup

This soup takes a little bit of time, but most of it is hands-off simmering. The depth of flavor is absolutely worth the wait!

Step 1: Build the Aromatic Base

Heat your olive oil in a large pot over medium heat. Add the chopped onion and celery and sauté for about 4-5 minutes until they’ve softened and your kitchen starts smelling amazing.

Step 2: Add the Tomatoes and Spices

Stir in the diced tomato and the tomato paste, cooking for another 3 minutes. Now for the fun part: add the turmeric, ginger, cinnamon, black pepper, paprika, and salt. Mix it all really well to make sure those veggies are beautifully coated in all that glorious spice mix.

Step 3: Simmer the Chickpeas

Pour in the broth, then add your pre-soaked chickpeas. Bring the whole pot to a boil, then immediately reduce the heat to a gentle simmer. Cover it and let it cook for a solid 45 minutes until those chickpeas are tender.

Step 4: Introduce the Lentils

Add your rinsed lentils to the pot and continue cooking for about 25 minutes, stirring occasionally. They will start to soften and add richness to the broth.

Step 5: Thicken and Finish

Once the lentils are soft, stir in the vermicelli noodles (or rice) and let them cook for just 10 more minutes. In a small bowl, whisk together the flour and water to create a smooth paste. Pour this tadwira slowly into the soup while stirring continuously—watch it transform into a thick, velvety texture!

Step 6: Final Seasoning and Serve

Stir in the chopped parsley and cilantro, and let the soup simmer gently for another 5 minutes to infuse the fresh herbal flavor. Give it a final taste test and adjust the seasoning with more salt or pepper if needed. Serve it hot, and don’t forget those bright, tangy lemon wedges on the side!

Pro Tips for Making the Recipe

Prep the Chickpeas: Don’t skip soaking the dried chickpeas overnight! It dramatically cuts down on the cooking time and ensures they are tender. If you’re short on time, canned chickpeas can be used, but you’ll need to reduce the initial simmering time significantly (add them with the lentils).
The Spice is Right: This recipe is flexible! Feel free to adjust the amount of cinnamon, as it is a powerful spice. A little goes a long way to add that authentic warmth.
Thickening is Key: When adding the flour-water mixture, make sure it’s a smooth paste with no lumps before you add it to the soup. Pour it in slowly while stirring to prevent clumping.
Fresh Herbs for the Win: The fresh parsley and cilantro added at the end are crucial. They provide a beautiful contrast to the cooked spices, giving the soup a fresh, bright finish.

How to Serve

This soup is often served as a meal unto itself, especially during Ramadan, but here are a few fun pairings:

Traditional Pairings: Serve alongside dates, figs, or a drizzle of olive oil and a few hard-boiled eggs for a truly authentic experience.
Simple Bread: A crusty loaf of bread or a simple flatbread is perfect for soaking up every last bit of that luscious, spiced broth.
Toppings Bar: Offer bowls of extra chopped cilantro, a sprinkle of cayenne pepper for heat, or some good quality flaky sea salt for people to customize their bowl.
The Lemon Wedge: Seriously, a squeeze of fresh lemon juice right before eating is mandatory—it brightens every single flavor!

Make Ahead and Storage

This soup is one of those magical dishes that often tastes even better the next day!

Storing Leftovers

Place completely cooled Harira in an airtight container and store it in the refrigerator for up to 3-4 days. The lentils and noodles will continue to absorb liquid, so it may thicken significantly.

Freezing

Harira freezes beautifully! Once cooled, transfer it to freezer-safe containers, leaving a little room for expansion. It can be stored for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Reheating

Reheat leftovers gently on the stovetop over medium-low heat. You will almost certainly need to add a splash or two of water or broth to reach your desired consistency, as the starches continue to thicken the soup during storage.

FAQs

1. Can I use canned chickpeas instead of dried ones?

Absolutely! If you’re in a time crunch, drained and rinsed canned chickpeas work perfectly well. If you use canned, add them to the pot along with the lentils (Step 5), as they don’t need the extensive cooking time that dried, soaked chickpeas require. This will shave a good 30-40 minutes off the cooking time!

2. How can I make this soup vegetarian/vegan friendly?

It’s already almost there! The Harira is naturally vegetarian if you use vegetable broth instead of chicken broth. The traditional tadwira (flour and water thickener) is plant-based, making this an incredibly hearty and satisfying vegan meal without any substitutions needed!

3. Why do I need to add flour and water to thicken the soup?

This flour and water mixture is known as tadwira in Moroccan cooking, and it’s the traditional way to give Harira its signature consistency. It creates a slight, beautiful thickness without adding any heavy cream or dairy, turning a simple broth into a substantial, filling, velvety soup.

4. Can I add meat to this recipe?

You certainly can, friend! Some versions of Harira include a small amount of diced lamb or beef. If you want to include meat, dice about half a pound of meat and brown it in the olive oil before you add the onion and celery in Step 1. The long simmering time will ensure the meat becomes wonderfully tender.