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Moroccan Harira

Hearty traditional Moroccan soup with chickpeas, lentils, and aromatic spices, often enjoyed during Ramadan to break the fast.

75 minMediumServes 6320 cal/serving

MoroccanSoupStovetopMediterraneanHigh FiberDairy-FreeCorn-Free

Ingredients

  • 2 tbsp olive oil
  • 1 yellow onion, finely diced
  • 2 celery stalks, finely diced
  • 1 carrot, finely diced
  • 4 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 lb lamb shoulder (optional), cubed
  • 2 cans diced tomatoes
  • 2 tbsp tomato paste
  • 1 can cooked chickpeas, drained
  • 1/2 cup brown lentils, rinsed
  • 6 cups vegetable or chicken broth
  • 1/2 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/2 tsp paprika
  • pinch saffron threads (optional)
  • 1/2 cup broken vermicelli pasta
  • 2 tbsp all-purpose flour
  • 1/4 cup water (for flour mixture)
  • 1 lemon, juiced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 6 dates (for serving, optional), pitted

Instructions

  1. 1

    Heat 2 tbsp olive oil in a large pot over medium heat. Add the 1 finely diced yellow onion, 2 finely diced celery stalks, and 1 finely diced carrot. Sauté for 5 minutes until vegetables begin to soften.

  2. 2

    Add 4 minced garlic cloves and 1 tbsp grated fresh ginger, cook for 1 minute until fragrant.

  3. 3

    If using 1/2 lb cubed lamb shoulder (optional), add it to the pot and brown on all sides, about 5 minutes.

  4. 4

    Add the 2 cans diced tomatoes, 2 tbsp tomato paste, and all the spices (1/2 tsp ground cinnamon, 1 tsp ground cumin, 1/2 tsp ground turmeric, 1/2 tsp paprika, and pinch saffron threads (optional) if using). Stir well and cook for 2 minutes.

  5. 5

    Add the 1/2 cup rinsed brown lentils, 1 can drained cooked chickpeas, and 6 cups vegetable or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until lentils are tender.

  6. 6

    In a small bowl, whisk together the 2 tbsp all-purpose flour and 1/4 cup water (for flour mixture) to create a smooth slurry.

  7. 7

    Slowly pour the flour mixture into the soup while stirring constantly to thicken.

  8. 8

    Add the 1/2 cup broken vermicelli pasta and cook for another 5-7 minutes until pasta is tender.

  9. 9

    Stir in the juice from 1 juiced lemon, half of the 1/4 cup chopped fresh cilantro, and half of the 1/4 cup chopped fresh parsley. Season with 1 tsp salt and 1/2 tsp black pepper to taste.

  10. 10

    Ladle the hot soup into serving bowls and garnish with the remaining fresh herbs.

  11. 11

    Traditionally, harira is served with 6 pitted dates (for serving, optional) on the side, especially during Ramadan.

Questions

Can I make Moroccan Harira gluten-free?

Yes. The gluten in this entry is 1/2 cup broken vermicelli pasta, 2 tbsp all-purpose flour, 1/4 cup water (for flour mixture). Swap the pasta for a gluten-free one, cooked a minute short of its package time; the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Moroccan Harira keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Moroccan Harira?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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