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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.
Print Recipe
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
15
minutes
mins
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