Harira (Moroccan Tomato and Lentil Soup)

Morocco • Regional Dish • Soup

Harira (Moroccan Tomato and Lentil Soup)

A rich Moroccan soup with tomatoes, lentils, chickpeas, herbs, and warm spices, thickened to that classic silky harira finish.

Servings8
Prep Time25 min
Cook Time75 min
DifficultyModerate
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Instructions

  1. Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the meat if using and cook for 4 to 5 minutes, stirring, until it loses its raw color.
  2. Add the onion, tomatoes, tomato paste, chickpeas, lentils, celery, parsley, cilantro, salt, ginger, black pepper, turmeric, and cinnamon if using. Pour in the water and stir well.
  3. Bring the soup to a boil, then reduce the heat to medium-low. Cover partially and simmer for 50 to 60 minutes, stirring occasionally, until the chickpeas and lentils are tender. Add a little more water if the soup reduces too much.
  4. Stir in the broken vermicelli or rice. Simmer for 10 to 15 minutes more, until the pasta or rice is cooked through.
  5. In a bowl, whisk the flour and water until completely smooth. Slowly pour the mixture into the soup in a thin stream, stirring constantly to blend it without lumps.
  6. Simmer for 5 to 10 minutes, stirring often, until the soup thickens to a silky, lightly creamy consistency. If it gets thicker than you want, add a splash of water.
  7. Taste and adjust the seasoning. Serve hot with extra cilantro if you like, and lemon wedges on the side.

Cultural Context

Harira is a traditional Moroccan soup built around tomatoes, lentils, chickpeas, herbs, and warming spices. It is eaten year-round, but it is especially linked to Ramadan, when it is commonly served to break the fast, often alongside chebakia and bread. Many Moroccan versions include meat for the stock, while others leave it out. Rice or broken vermicelli may be added depending on the household.

Fun Fact

The name “harira” is associated with the soup’s silky texture. That texture usually comes from a tedouira, a flour-and-water mixture stirred in near the end, though some cooks use an egg-based thickener instead.

Cook’s Tip

Harira can be made with lamb, beef, chicken, or without meat. The meat adds depth, but the soup still works as a satisfying vegetarian version if you leave it out and use a little extra olive oil. Broken vermicelli is common and gives the soup a slightly more classic texture, but rice is also traditional in many homes. The flour-and-water thickener is what gives harira its characteristic silky body, so do not skip it unless you plan to use an egg-and-lemon finish instead.

Trivia

In Morocco, Chinese celery is often used in harira instead of the thicker Western celery more common in North American grocery stores.

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