If you have never had Moroccan Harira Soup before, you are in for a treat.
This tomato based soup is loaded with lentils, chickpeas, tender meat, and a warm blend of ginger, cinnamon, and turmeric that makes every spoonful feel like a hug in a bowl.
It is the soup Moroccan families gather around every evening during Ramadan to break their fast, and once you make it at home, you will understand why it has earned that place at the table.
This version stays true to the traditional recipe while keeping the steps simple enough for a weeknight dinner.
I am walking you through every ingredient, every step, and every trick I have picked up for getting that classic silky texture right.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 1 hour 30 minutes |
| Total Time | 1 hour 55 minutes |
| Servings | 6 servings |
| Difficulty Level | Moderate |
I first fell in love with this soup after a friend served it alongside dates and crusty bread on a chilly evening.
If you enjoy building slow simmered pots of comfort, you will also want to try my Slow Cooker Moroccan Chickpea Stew, which leans on that same warm spice profile.
Why You’ll Love This Moroccan Harira Soup Recipe
This soup manages to be light and hearty at the same time, which is exactly what makes it so satisfying.
The lentils and chickpeas break down just enough to thicken the broth naturally, while the meat stays tender and the herbs keep everything tasting fresh instead of heavy.
- Packed with plant based protein and fiber from lentils and chickpeas
- One pot meal that needs nothing more than bread on the side
- Freezes beautifully, so you can make a double batch for later
- Warming spice blend that works all year, not just during colder months
- Naturally dairy free and easy to make gluten free with a few small swaps
Another favorite: Crockpot Chickpea Stew Recipe
Ingredients
Most of what goes into Harira is likely already sitting in your pantry, aside from a couple of specialty items that give it that unmistakable Moroccan flavor.
- 1 pound lamb or beef stew meat, cut into small cubes
- 2 tablespoons olive oil
- 1 large onion, grated or finely chopped
- 2 celery stalks with leaves, finely chopped
- 1 cup dried brown or green lentils, rinsed
- 1 cup canned chickpeas, drained and rinsed
- 1 can (28 ounces) crushed tomatoes
- 3 tablespoons tomato paste
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon black pepper
- 1 teaspoon salt, plus more to taste
- A generous pinch of saffron threads
- 1 tablespoon smen or substitute unsalted butter
- 6 cups chicken or vegetable broth
- 1/2 cup broken vermicelli noodles or short grain rice
- 1/3 cup all purpose flour whisked with 1 cup water, for the tedouira thickener
- 1 cup fresh cilantro, finely chopped
- 1 cup fresh parsley, finely chopped
- Juice of 1 lemon, plus wedges for serving
Read Also: Lentil Soup Recipe
Kitchen Equipment Needed
You do not need anything fancy to make this soup, just a few reliable basics that will help the broth cook down evenly.
- Large Dutch oven or heavy bottomed soup pot
- Sharp chef’s knife
- Cutting board
- Wooden spoon
- Fine mesh strainer, for straining the tedouira before adding it
- Ladle
- Whisk
This same heavy bottomed pot is one I reach for constantly, including for my Lentil Stew Recipe when I want that same slow, even simmer.
Recommended Products for This Recipe
These are a few products I personally use and recommend after making this soup more times than I can count.
They are not required, but each one genuinely makes the process easier or the final flavor more authentic.
1. Spanish Saffron Threads
Real saffron gives Harira that subtle golden color and floral depth that ground spice blends just cannot replicate.
A little goes a long way, so one small jar will last through many pots of soup.
2. Enameled Cast Iron Dutch Oven
I have used mine for years, and it holds heat so evenly that the meat comes out fork tender every time without scorching the bottom.
The enamel coating also makes cleanup far easier once the tomato base has cooked down.
3. Ras El Hanout Spice Blend
If you want to experiment beyond the classic ginger and cinnamon combination, a good ras el hanout adds extra layers of warmth.
I sometimes stir in a small spoonful toward the end of cooking for a slightly deeper, more complex flavor.
4. Immersion Blender
For a smoother, more velvety broth, I will sometimes blend a portion of the soup right in the pot before stirring it back in.
It is completely optional, but it gives the soup a restaurant style body without any extra dishes.
I recommend this same Dutch oven for slow braises too, including my Lamb Stew Recipe, which benefits from that same steady, even heat.
Step-by-Step Instructions: How to Make Moroccan Harira Soup
1. Prep All Your Ingredients
- Cut the lamb or beef into small, even cubes so it cooks through at the same rate.
- Grate or finely chop the onion.
- Finely chop the celery stalks along with their leafy tops, since the leaves carry a lot of flavor.
- Rinse the dried lentils under cool water and pick out any small stones or debris.
- Drain and rinse the canned chickpeas.
- Finely chop the cilantro and parsley, keeping them separate for now since they get added at different points.
- Whisk the flour and water together in a small bowl until completely smooth, then set this tedouira mixture aside.
2. Sear the Meat
- Heat the olive oil in a large Dutch oven or heavy bottomed pot over medium high heat.
- Add the cubed lamb or beef in a single layer, working in batches if needed so the pot is not overcrowded.
- Sear the meat for 4 to 5 minutes, turning occasionally, until it is browned on most sides.
- Remove the browned meat to a plate and set it aside for now.
3. Sauté the Aromatics
- Lower the heat to medium and add the grated onion and chopped celery to the same pot.
- Cook for 4 to 5 minutes, stirring often, until the onion turns soft and translucent.
- Stir in the ground ginger, cinnamon, turmeric, black pepper, and salt.
- Cook the spices with the vegetables for about 1 minute, just until fragrant, to help wake up their flavor.
4. Build the Tomato Base
- Return the seared meat to the pot along with any juices that collected on the plate.
- Stir in the crushed tomatoes and tomato paste until everything is well combined.
- Add the smen or butter and the pinch of saffron threads, stirring until the smen melts into the base.
- Pour in the broth and stir well to combine everything into one pot.
5. Simmer the Lentils and Meat
- Bring the pot to a gentle boil, then reduce the heat to low so it settles into a steady simmer.
- Add the rinsed lentils to the pot.
- Cover partially and let everything simmer for 45 minutes, stirring occasionally so nothing sticks to the bottom.
- Check that the meat is fork tender and the lentils are mostly softened before moving on.
6. Add the Chickpeas and Tedouira
- Stir the drained chickpeas into the pot and let them warm through for a couple of minutes.
- Give the flour and water mixture a quick whisk again, since it tends to settle.
- Slowly drizzle the tedouira into the simmering soup while stirring constantly, to prevent any lumps from forming.
- Continue simmering for 8 to 10 minutes, stirring occasionally, until the broth visibly thickens.
7. Cook the Vermicelli
- Add the broken vermicelli noodles or rice directly into the simmering soup.
- Stir gently to make sure the noodles are fully submerged in the broth.
- Simmer for another 7 to 10 minutes, or until the noodles are tender.
- Taste the soup at this point and adjust the salt if needed.
8. Finish with Herbs and Lemon
- Remove the pot from the heat once the noodles are cooked through.
- Stir in the fresh chopped cilantro and parsley.
- Squeeze in the juice of one lemon and stir to combine.
- Ladle the soup into bowls and serve hot with extra lemon wedges on the side.
For an even more velvety broth here, I sometimes lean on the same technique I use in my Red Lentil Soup Recipe, letting a portion of the lentils break down completely before serving.
Tips for The Best Moroccan Harira Soup
A few small details make a big difference between an average pot of Harira and one that tastes truly authentic.
- Grate the onion instead of dicing it, since it melts into the broth and thickens it naturally
- Whisk the tedouira thoroughly before adding it, to avoid any lumps in the final soup
- Add the tedouira slowly while stirring constantly, rather than pouring it in all at once
- Do not skip the fresh herbs at the end, since they brighten the entire pot
- Let the soup rest for 5 minutes off the heat before serving, since it thickens further as it sits
Read Also: French Onion Beef Stew Recipe
Serving Suggestions
Harira is traditionally served with a few simple sides that balance out its rich, spiced broth.
- Crusty bread or warm flatbread for dipping
- A plate of fresh dates on the side, the traditional Ramadan pairing
- Hard boiled eggs sliced in half
- A small bowl of Chickpea Salad for a lighter, crunchy contrast
- A cup of Moroccan mint tea to finish the meal
Variations of Moroccan Harira Soup
Harira changes slightly from household to household across Morocco, and there is plenty of room to make this recipe your own.
- Vegetarian Harira: Skip the meat entirely and use vegetable broth, adding a few extra tablespoons of olive oil for richness
- Chicken Harira: Swap the lamb or beef for boneless chicken thighs, which cook faster and stay tender
- Rice instead of vermicelli: Use short grain rice in place of the noodles for a slightly heartier texture
- Extra spiced version: Stir in a small spoonful of ras el hanout along with the other spices for more depth
- Lighter broth version: Reduce the tedouira by half for a thinner, more brothy consistency
Another favorite: Cuban Chicken Soup Recipe
Storage and Reheating
Harira keeps wonderfully well, and honestly tastes even better the next day once the flavors have had time to settle.
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Freeze in individual portions for up to 3 months
- Reheat on the stovetop over medium low heat, stirring occasionally, until warmed through
- Add a splash of broth or water when reheating, since the soup thickens as it sits
- Thaw frozen portions overnight in the refrigerator before reheating
This pairs beautifully with my Lentil Chili Recipe if you want another freezer friendly, legume based meal in your rotation.
Nutritional Facts
These figures are approximate and will vary slightly depending on the exact cut of meat and brands you use.
- Calories: approximately 320 per serving
- Protein: 22 grams
- Carbohydrates: 34 grams
- Fiber: 9 grams
- Fat: 10 grams
- Sodium: approximately 680 milligrams
Read Also: Beef Stew Recipe
Health Benefits of Key Ingredients
Beyond how comforting it tastes, Harira also happens to be a genuinely nourishing bowl of food.
Lentils and chickpeas provide plant based protein and fiber that help keep you full for hours, while the warming spices bring their own set of benefits too.
- Lentils: High in fiber and iron, which support digestion and energy levels
- Chickpeas: A good source of plant protein and folate
- Ginger: Known for supporting digestion and easing inflammation
- Turmeric: Contains curcumin, which has natural anti inflammatory properties
- Tomatoes: Rich in vitamin C and lycopene, an antioxidant
Another favorite: Carrot and Lentil Soup Recipe
FAQs About Moroccan Harira Soup
1. What does Harira soup taste like?
Harira has a warm, tomato forward flavor with earthy notes from the lentils and chickpeas.
The ginger and cinnamon give it a gentle warmth without making it spicy, and the fresh herbs and lemon at the end keep it tasting bright rather than heavy.
2. Can I make Harira without meat?
Absolutely, and it is still very filling thanks to the lentils and chickpeas.
Simply omit the meat, use vegetable broth instead of chicken broth, and add an extra tablespoon of olive oil for richness.
3. Why is my soup too thin or too thick?
This usually comes down to how much tedouira you added and how long it simmered afterward.
If your soup turns out thinner than you like, let it simmer uncovered a bit longer, and if it is too thick, simply stir in a splash of extra broth.
4. Can I make this soup ahead of time?
Yes, and many people actually find that the flavor improves after a day in the refrigerator.
Just note that the soup will thicken considerably as it sits, so plan on thinning it with a little broth when you reheat it.
5. What can I use instead of smen?
Regular unsalted butter works well as a substitute, though it will taste slightly less tangy than traditional smen.
A small splash of olive oil can also work in a pinch if you prefer to keep the soup dairy free.
Moroccan Harira Soup
Ingredients
- 1 pound lamb or beef stew meat 450g, cut into small cubes
- 2 tablespoons olive oil 30ml
- 1 large onion grated or finely chopped
- 2 stalks celery with leaves, finely chopped
- 1 cup dried brown or green lentils 200g, rinsed
- 1 cup canned chickpeas 240g, drained and rinsed
- 1 can (28 ounces) crushed tomatoes 800g
- 3 tablespoons tomato paste 45g
- 1 tablespoon ground ginger 6g
- 1 teaspoon ground cinnamon 2.5g
- 1 teaspoon ground turmeric 2.5g
- 1 teaspoon black pepper 2g
- 1 teaspoon salt 6g, plus more to taste
- generous pinch saffron threads about 1/4 teaspoon
- 1 tablespoon smen or unsalted butter 15g, substitute unsalted butter if needed
- 6 cups chicken or vegetable broth 1.4L
- 1/2 cup broken vermicelli noodles or short grain rice 50g
- 1/3 cup all purpose flour 40g, whisked with 1 cup water for the tedouira thickener
- 1 cup fresh cilantro finely chopped
- 1 cup fresh parsley finely chopped
- 1 lemon juice of 1 lemon, plus wedges for serving
- crusty bread or warm flatbread for serving
- fresh dates for serving, traditional Ramadan pairing
- hard boiled eggs for serving, sliced in half
- Moroccan mint tea for serving
Equipment
- Large Dutch oven or heavy-bottomed soup pot A heavy-bottomed pot ensures even heat distribution and prevents scorching
- Sharp chef’s knife
- Cutting board
- Wooden spoon
- Fine-mesh strainer For straining the tedouira before adding it
- Ladle
- Whisk
- Immersion blender (optional) For a smoother, more velvety broth
Method
- Cut the lamb or beef into small, even cubes. Grate or finely chop the onion. Finely chop the celery with leaves. Rinse lentils and pick out debris. Drain and rinse chickpeas. Finely chop cilantro and parsley separately. Whisk flour and water until smooth and set aside.
- Heat olive oil in a large Dutch oven over medium-high heat. Add cubed meat in a single layer and sear for 4 to 5 minutes until browned on most sides. Remove meat to a plate and set aside.
- Lower heat to medium and add grated onion and chopped celery to the same pot. Cook for 4 to 5 minutes until soft and translucent. Stir in ginger, cinnamon, turmeric, black pepper, and salt. Cook for 1 minute until fragrant.
- Return seared meat and any juices to the pot. Stir in crushed tomatoes and tomato paste until well combined. Add smen or butter and saffron threads, stirring until melted. Pour in broth and stir well.
- Bring pot to a gentle boil, then reduce heat to low for a steady simmer. Add rinsed lentils. Cover partially and simmer for 45 minutes, stirring occasionally, until meat is fork tender and lentils are mostly softened.
- Stir in drained chickpeas and warm through for a couple of minutes. Whisk the flour and water mixture again, then slowly drizzle into the simmering soup while stirring constantly to prevent lumps. Simmer for 8 to 10 minutes until broth thickens.
- Add broken vermicelli noodles or rice directly into the simmering soup. Stir gently to submerge. Simmer for another 7 to 10 minutes until noodles are tender. Taste and adjust salt if needed.
- Remove pot from heat. Stir in fresh chopped cilantro and parsley. Squeeze in the juice of one lemon and stir to combine. Ladle into bowls and serve hot with extra lemon wedges on the side.
Nutrition
Notes
- Grate the onion instead of dicing it, since it melts into the broth and thickens it naturally.
- Whisk the tedouira thoroughly before adding it, to avoid any lumps in the final soup.
- Add the tedouira slowly while stirring constantly, rather than pouring it in all at once.
- Do not skip the fresh herbs at the end, since they brighten the entire pot.
- Let the soup rest for 5 minutes off the heat before serving, since it thickens further as it sits.
- For Vegetarian Harira: Skip the meat entirely and use vegetable broth, adding a few extra tablespoons of olive oil for richness.
- For Chicken Harira: Swap the lamb or beef for boneless chicken thighs, which cook faster and stay tender.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze in individual portions for up to 3 months.
- Reheat on the stovetop over medium-low heat, stirring occasionally, and add a splash of broth or water since the soup thickens as it sits.
- For a smoother, more velvety broth, blend a portion of the soup right in the pot with an immersion blender before stirring it back in.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Harira is one of those recipes that turns a simple pot of pantry staples into something that feels genuinely special.
Once you make it at home, it is easy to see why it holds such an important place at the Moroccan table.
I hope this version finds its way into your regular rotation, whether you are cooking for a crowd or just craving something warm and comforting on a quiet night in.
If you give this recipe a try, I would love to hear how it turned out. Drop a comment below or share a photo, and let me know if you tried any of the variations.
Recommended:
- Butternut Squash Lentil Soup Recipe
- Chicken Soup Recipe
- Thai Chicken Soup Recipe
- Crockpot Lentil Sweet Potato Stew Recipe
- Lentil Spinach Soup Recipe
