Harira Soup Recipe

Introduction

Harira is a comforting Moroccan soup packed with flavors from fragrant spices, tender lentils, and chickpeas. Perfect for chilly evenings or whenever you want a nourishing, hearty meal that’s easy to make and full of character.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 stalks of celery, inner leaves chopped small
• 4 cloves garlic, chopped
• 1 1/2 teaspoons dried ground ginger
• 1/2 teaspoon black pepper
• 1/2 teaspoon turmeric
• 2 teaspoons cumin
• 1 teaspoon smoked paprika
• 1/4–1/2 teaspoon cayenne
• 6 cups broth (vegetable, chicken, or water)
• 1 (28-ounce) canned tomatoes, whole or crushed
• 1 cinnamon stick (or 1/4 teaspoon ground cinnamon)
• A tiny pinch of saffron (optional)
• 1–2 teaspoons sea salt
• 1/2 cup red lentils, dry
• 1/2 cup brown or green lentils, dry
• 1 1/2 cups (1 15-ounce can) cooked chickpeas (garbanzo beans)
• 2 teaspoons honey (if needed)
• 1/4 pound capellini pasta, broken into approximately 1-inch pieces
• 1/2 cup chopped cilantro, stems included
• 1/2 cup chopped parsley
• Lemon wedges, yogurt, and dates for serving (optional)

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 5 minutes until softened.
2. Step 2: Add celery, garlic, ginger, black pepper, turmeric, cumin, smoked paprika, and cayenne. Stir and cook for 1 more minute to bloom the spices.
3. Step 3: Pour in the broth, canned tomatoes with juice, cinnamon stick, saffron (if using), salt, red lentils, brown lentils, half of the chopped cilantro, and half of the parsley. Bring to a simmer, cover with a vented lid, and cook for 30 minutes.
4. Step 4: Add cooked chickpeas and broken capellini pasta to the pot. Continue cooking for 5 to 10 minutes until the pasta is tender.
5. Step 5: Stir in honey and the remaining fresh cilantro and parsley. Adjust seasoning if needed.
6. Step 6: Serve hot with lemon wedges, a swirl of yogurt, and dates on the side if desired.

Tips & Variations

• For storing or freezing, cook pasta separately and add it when reheating to prevent mushiness.
• Adjust salt carefully, as canned chickpeas and broth vary in saltiness.
• Add greens like chard, kale, or spinach for extra nutrients and color.
• Substitute rice or orzo pasta if you prefer.
• For a richer version, add seared lamb, beef, or chicken chunks before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. If you’ve cooked the pasta in the soup, it may become softer with time. For best texture, cook pasta separately and add it when reheating. Reheat gently on the stove or in the microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Harira soup vegan?

Yes, simply use vegetable broth and omit the yogurt garnish. The soup’s hearty lentils and spices provide plenty of flavor.

How can I thicken the soup if it seems too thin?

Cook it uncovered a bit longer to reduce liquid, or mash some of the lentils against the side of the pot to naturally thicken the broth.

Harira Soup Recipe

Print Recipe

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4.4 from 72 reviews

Harira Soup is a traditional Moroccan soup known for its rich and warming blend of spices, lentils, chickpeas, and fresh herbs. This hearty, aromatic soup combines sautéed onions, garlic, and a variety of spices with tomatoes, legumes, and pasta, creating a comforting meal perfect for any occasion. The recipe is customizable with additional greens or proteins and is often served with lemon wedges, yogurt, and dates for an authentic experience.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Moroccan
• Diet: Halal

Ingredients

Scale 1x2x3x

Base Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 stalks of celery, inner leaves, chopped small
• 4 cloves garlic, chopped

Spices and Seasonings

• 1 1/2 teaspoons dried ground ginger
• 1/2 teaspoon black pepper
• 1/2 teaspoon turmeric
• 2 teaspoons cumin
• 1 teaspoon smoked paprika
• 1/4–1/2 teaspoon cayenne pepper
• 1 cinnamon stick (or 1/4 teaspoon ground cinnamon)
• A tiny pinch of saffron (optional)
• 1–2 teaspoons sea salt

Liquids and Solids

• 6 cups broth (vegetable or chicken) or water
• 1 28-ounce can whole or crushed tomatoes

Legumes and Pasta

• 1/2 cup red lentils, dry
• 1/2 cup brown or green lentils, dry
• 1 15-ounce can chickpeas (garbanzo beans), cooked
• 1/4 pound capellini pasta, broken into approximately 1-inch pieces

Additional Ingredients

• 2 teaspoons honey (if needed)
• 1/2 cup chopped cilantro, stems included
• 1/2 cup chopped parsley

To Serve

• Lemon wedges
• Yogurt (optional, for swirling)
• Dates on the side

Instructions

1. Sauté Onion: Heat olive oil in a large pot over medium heat and sauté the diced onion for 5 minutes until softened and translucent, providing the flavorful base for the soup.
2. Add Celery, Garlic, and Spices: Stir in chopped celery, garlic, ground ginger, black pepper, turmeric, cumin, smoked paprika, and cayenne pepper. Continue sautéing for another minute, allowing the spices to bloom and deepen their flavor.
3. Add Liquids and Lentils: Pour in the broth (vegetable or chicken), canned tomatoes, cinnamon stick, saffron (if using), salt, red lentils, brown or green lentils, and half of the chopped cilantro and parsley. Bring the mixture to a simmer, cover with a vented lid, and let cook gently for 30 minutes to blend the flavors and soften the lentils.
4. Add Chickpeas and Pasta: Add the cooked chickpeas and broken capellini pasta to the pot. Continue cooking for another 5 to 10 minutes until the pasta is tender but not mushy, adjusting time depending on pasta texture preference.
5. Finish and Season: Stir in honey and add the remaining fresh cilantro and parsley. Taste and adjust salt if necessary.
6. Serve: Ladle the hot soup into bowls and serve immediately with lemon wedges, a swirl of yogurt if desired, and dates on the side to enhance the traditional experience.

Notes

• If planning to store or freeze the soup, cook the pasta separately and add it when serving to prevent it from becoming mushy. Gluten-free pasta varieties especially benefit from this method.
• Adjust the salt according to the saltiness of the broth and canned chickpeas used.
• Variations include adding greens such as chard, kale, or spinach; substituting cooked rice for pasta; using orzo pasta instead of capellini; or adding seared lamb, beef, or chicken for a heartier meal.

Keywords: Harira, Moroccan soup, lentil soup, chickpea soup, spiced soup, traditional Moroccan recipe, healthy soup, vegetarian soup