Harira – Morocco & North Africa
A warm, hearty soup with lentils, chickpeas, tomatoes, herbs — perfect for iftar.
Serves: 4–6
Time: About 60–75 minutes (faster if chickpeas are already cooked)
Ingredients
Base
2 tbsp olive oil
1 large onion, finely chopped
2 celery sticks, finely chopped
3 cloves garlic, crushed
Spices
1 tsp ground ginger
1 tsp turmeric
1 tsp ground cumin
½ tsp black pepper
1–2 tsp salt (to taste)
Optional: pinch cinnamon, pinch paprika, pinch chilli
Soup
1 cup cooked chickpeas (or 1 x 400g can, drained & rinsed)
¾ cup red or brown lentils, rinsed
2–3 tbsp tomato purée
1 x 400g can chopped tomatoes (or 3–4 fresh tomatoes blended)
1.5 litres chicken/veg stock (or water)
Herbs
Big handful fresh coriander, chopped
Big handful fresh parsley, chopped
Thickener (classic Harira touch)
3 tbsp plain flour
6 tbsp water (mix to a smooth “slurry”)
Finish
Juice of ½–1 lemon
Optional: a small handful vermicelli (thin noodles) or broken spaghetti
Optional: 150–250g cooked lamb/beef (small pieces) if you want it meaty
Step-by-step
1) Start the flavour base
Heat olive oil in a large pot on medium heat.
Add onion + celery. Cook 6–8 minutes until soft.
Add garlic and cook 1 minute (don’t burn it!).
2) Add spices (this is where it starts smelling amazing)
Stir in ginger, turmeric, cumin, pepper, and salt.
Cook the spices for 30 seconds to “wake them up”.
3) Build the soup
Add tomato purée + chopped tomatoes. Stir 1–2 minutes.
Pour in the stock (or water).
Add lentils + chickpeas (and cooked meat, if using).
Bring to a gentle boil, then reduce to a simmer.
4) Simmer until lentils are tender
Simmer 25–35 minutes (stir occasionally).
Red lentils cook faster; brown lentils take longer.
5) Add herbs (Harira isn’t Harira without them)
Stir in parsley + coriander. Simmer 5 minutes.
6) Thicken it the classic way
In a cup, mix flour + water until smooth (no lumps).
While stirring the soup, slowly pour in the slurry.
Simmer 8–10 minutes until the soup thickens slightly.
7) Optional noodles
If using vermicelli, add it now and cook 3–5 minutes until soft.
8) Final taste + serve
Turn off the heat. Add lemon juice. Taste and adjust salt/spice.
Serving ideas
Serve hot with lemon wedges
Classic side: dates + chebakia (Moroccan honey sesame biscuits)
Or with warm bread (khobz)