A bowl of Harira is pure warmth — rich with tomatoes, lentils, chickpeas, and fragrant spices. Traditionally served to break the fast during Ramadan, this velvety soup is both nourishing and symbolic: a meal that restores, comforts, and brings families together.
Across Morocco and the Maghreb, every household has its own version — some with meat, others without — but all share the same silken texture (the word harira means “silky” in Arabic) and deep, layered flavour. Served with lemon wedges and sometimes dates, it is at once everyday sustenance and a taste of celebration.
Preparation Time: 20 minutes
Cook Time: 50–60 minutes
Total Time: About 1 hour 15 minutes
Servings: 6–8
Ingredients
- 2 tablespoons olive oil
- 300–400 g lamb or beef, cut into small cubes (optional; omit for vegetarian)
- 1 large onion, finely chopped
- 3–4 garlic cloves, minced
- 2 celery stalks, finely diced
- 2 medium tomatoes, peeled and chopped (or 1 can crushed tomatoes, about 400 g)
- 2 tablespoons tomato paste
- 1 cup cooked or canned chickpeas (or 1 cup dried, soaked overnight)
- ⅔ cup green or brown lentils, rinsed
- 6 cups (1.5 L) water or stock (vegetable, chicken, or beef)
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- Salt and black pepper, to taste
- Pinch of cayenne or sweet paprika (optional)
- 3 tablespoons flour, mixed with ¼ cup water to form a smooth slurry (optional)
- ½ cup small pasta (vermicelli or short noodles) or ⅓ cup rice
- ½ cup fresh parsley, finely chopped
- ½ cup fresh cilantro (coriander), finely chopped
- Juice of 1 lemon, plus wedges for serving
Instructions
In a large pot, heat the olive oil over medium heat. If using meat, brown the cubes until lightly caramelized. Add the chopped onion, garlic, and celery, and sauté for 5–7 minutes until the onion softens and becomes translucent. Stir in the chopped tomatoes and tomato paste, cooking for a few minutes until the mixture thickens slightly. Add turmeric, ginger, cumin, cinnamon, and a pinch of cayenne or paprika. Stir until fragrant. Add the chickpeas, lentils, and stock. Season lightly with salt and pepper. Bring to a boil, then lower the heat, cover partially, and simmer for 30–35 minutes, or until the chickpeas and lentils are tender (longer if using raw meat).
Whisk the flour slurry once more to remove any lumps, then slowly pour it into the simmering soup while stirring. Continue to cook for 5–10 minutes, until the broth takes on a silky, velvety texture. Stir in the pasta (or rice) and cook for another 8–10 minutes, until just tender. Add the parsley and cilantro. Adjust seasoning to taste. Serve hot, with lemon wedges on the side for squeezing at the table. The bright acidity lifts the earthy, spiced depth of the soup.
Traditionally, Harira is served with dates and hard-boiled eggs sprinkled with cumin and salt — a customary Ramadan pairing.
The soup keeps beautifully: refrigerate up to 4 days, or freeze for up to 3 months. Reheat gently, adding water if it thickens too much.
Like many legume-based stews, Harira tastes even better the next day, when the spices have settled and deepened.
the kitchen sorcerer 