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Authentic Moroccan Harira Soup

A traditional Moroccan soup made with lentils, chickpeas, tomatoes, and warming spices. Perfect for Ramadan or as a comforting meal.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Soup
Cuisine Mediterranean
Servings 6 bowls
Calories 275 kcal

Equipment

  • Large Pot

Ingredients
  

Base Ingredients

  • 2 tbsp olive oil
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 2 tomatoes blended or diced
  • 6 cups vegetable or chicken broth

Legumes & Thickening Agents

  • 1 cup lentils
  • 1 cup chickpeas soaked or canned
  • 2 tbsp flour mixed with water

Spices

  • 1 tsp ginger ground
  • 1 tsp turmeric
  • 1/2 tsp cinnamon
  • 1/2 tsp black pepper
  • 1 tsp salt or to taste

Final Additions

  • 1/2 cup vermicelli noodles
  • 1 egg (optional) beaten
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh cilantro chopped
  • lemon wedges for serving

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add chopped onion and garlic, and sauté until soft and fragrant.
  • Stir in the spices (ginger, turmeric, cinnamon, black pepper, and salt) and cook for 1 minute.
  • Pour in the blended tomatoes and cook for 5–7 minutes.
  • Add the chickpeas and lentils, stirring to coat them in the tomato mixture.
  • Pour in the broth and bring to a gentle boil.
  • Lower the heat and let the soup simmer for 30–40 minutes, until the lentils and chickpeas are tender.
  • Slowly pour in the flour-water mixture while stirring continuously to prevent lumps. Cook for another 5 minutes.
  • Add the vermicelli noodles and let them cook for 5–7 minutes until tender.
  • If using, slowly drizzle in the beaten egg while stirring for a creamy texture.
  • Adjust seasoning and stir in fresh parsley and cilantro.
  • Serve hot with a squeeze of lemon and Moroccan bread.

Video

Notes

For a vegetarian version, use vegetable broth. To make it spicier, add harissa or chili flakes.
Keyword Moroccan Harira, Moroccan soup, Moroccan tomatoe soup