Go Back
Close-up of a rustic bowl of hearty Harira soup, loaded with chickpeas, lentils, and tomatoes, topped with fresh cilantro and a creamy swirl.

The Best Harira Soup

Harira is a rich Moroccan soup made with tomatoes, lentils, chickpeas, and aromatic spices. Traditionally served to break the fast during Ramadan, it’s hearty, comforting, and full of flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Moroccan
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Base Ingredients
  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 2 celery stalks finely chopped
  • 3 cloves garlic minced
Legumes and Grains
  • 1 cup cooked chickpeas
  • 1/2 cup red lentils rinsed
  • 2 tbsp vermicelli or broken spaghetti optional
Liquids and Seasoning
  • 4 cups vegetable broth
  • 2 cups tomato puree
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1/2 tsp black pepper
  • to taste salt
To Serve
  • 2 tbsp fresh cilantro chopped
  • 2 tbsp fresh parsley chopped
  • 1 lemon cut into wedges, for serving

Equipment

  • Large Pot
  • Wooden Spoon

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, celery, and garlic. Sauté for 5–7 minutes until softened.
  2. Add lentils, chickpeas, tomato puree, vegetable broth, and spices. Stir to combine.
  3. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes until lentils are tender.
  4. Add vermicelli and cook for another 10 minutes until pasta is soft.
  5. Stir in fresh herbs. Adjust seasoning with salt and pepper.
  6. Serve hot with lemon wedges on the side for a bright finish.

Notes

This traditional Moroccan soup is even better the next day. You can also add small pieces of lamb or beef for a non-vegetarian version.