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    Home » Cooking Method » Stovetop » Easy Moroccan Harira Soup

    Easy Moroccan Harira Soup

    5 from 5 votes
    January 3, 2023 by Amina Al-Saigh

    Jump to Recipe Jump to Video Print Recipe

    This post may contain affiliate links.

    Moroccan harira soup is famous across the middle east and known to be one of the best soups you'll ever have! It's hearty, zingy, and nutritious; the perfect winter soup. Keep reading for my easy recipe with a few short cuts!

    Harira soup served in a bowl, garnished with parsley with a spoon inside. A pot of soup in the top corner and another bowl in the bottom corner.
    Table of Contents show
    1 The components of Harira Soup
    2 Watch this video to see how easy Harira is!
    3 Ingredients you'll need to make Harira
    4 How to make Harira: step by step
    5 Tips for Maximum Flavour!
    6 How to store and reheat Harira
    7 How to freeze Harira Soup
    8 Other recipes you'll love:
    9 Authentic Moroccan Harira Soup

    The components of Harira Soup

    Moroccan Harira soup is known to be a staple soup served in Morocco, especially during the month of Ramadan. Unlike many other middle eastern countries who enjoy Lentil soup when breaking their fast, Moroccans enjoy Harira!

    It's delicious and substantial, which makes it perfect for breaking a long day of fasting.

    It's typically made with meat. Either chicken, beef, veal, or lamb will work, but it is most commonly made with red meat. Along with the meat, the tomato-based soup features brown lentils, chickpeas, either vermicelli noodles or rice, and aromatics like parsley, cilantro and celery.

    The spices are simple but work so well together: turmeric, ginger, cinnamon. These three spices create a zingy but warm combination of flavours. Finally, never skip the squeeze of lemon!

    During Ramadan at my house, we mostly have lentil soup. But since discovering harira, the two will definitely be on rotation.

    Watch this video to see how easy Harira is!

    Ingredients you'll need to make Harira

    Harira soup ingredients which include tomato, celery, parsley, cilantro, onions, veal, brown lentils, chickpeas, olive oil, vermicelli, and spices

    The ingredients for the soup are quite straight forward. But here are my notes for each ingredient:

    For the meat, you can use veal, lamb or beef. I personally prefer veal for the most tender meat and best flavour.

    The aromatics include onions, celery, parsley and cilantro. I personally don't like cilantro (shocking, I know), so I only use parsley. But a combination of the two will work perfectly for cilantro fans.

    The spices are simple but wonderful together: ginger, cinnamon, and turmeric. These are the traditional spices used in harira. If you love heat, feel free to also use cayenne pepper.

    The legumes and carbs are chickpeas, brown lentils, and vermicelli noodles. Make sure you use brown lentils and not red lentils, because the former will melt away and won't be intact.

    Also, here we use canned chickpeas to make this process faster. But you can also soak and pre-cook dried chickpeas if you like.

    As for vermicelli noodles, the kind used in harira soup are actually not rice noodles, but in fact vermicelli pasta. The term Vermicelli usually refers to various thin pasta - much thinner than regular spaghetti. They can be tricky to find, so feel free to swap these with the same amount of rice, which will help thicken the soup towards the end.

    a small bowl of brown lentils on a pink tiled background
    Brown Lentils
    a small bowl of vermicelli noodles on a pink tiled background
    Vermicelli Noodles

    Harira soup is a tomato-based soup, so fresh tomatoes are used, or you can replace with tomato sauce. You'll also need tomato paste. For the cooking liquid, chicken stock works best, preferably homemade! But feel free to also use vegetable or beef stock.

    a 12 ounce jar of chicken broth, sealed, and resting on a pink tiled background

    How to make Harira: step by step

    STEP ONE

    Start preparing your ingredients by finely dicing the onions, cutting the veal (or beef) into small cubes (about ¼ inch in size), as well as washing and draining the lentils and canned chickpeas.

    STEP TWO

    In a soup pot (I use a heavy bottom Dutch oven), start by heating the olive oil then searing the veal until browned. Once the meat is browned, add the onions and continue to cook for 5-7 minutes until they soften and caramelize.

    TIP: If the meat ends up releasing a lot of water, ensure you allow the water to cook off and get the meat browned for maximum flavour!

    a pot with sauteed beef cubes inside, being browned with olive oil, using a wooden spoon
    a pot with sauteed beef cubes and chopped onions, along with a wooden spoon

    STEP THREE

    Add the spices to the pot and cook them for 2-3 minutes to release their flavour. Then, add the tomato paste and also cook it for 2-3 minutes.

    Next, add the broth and the washed and drained lentils. Cover the pot and simmer for 15 minutes.

    TIP: Feel free to use vegetable stock. Or to use half water half stock, if you don't have the full amount.

    a pot with sauteed beef cubes, onions, and spices, as well as a wooden spoon inside
    a pot full of a tomato based soup, with a wooden spoon inside

    STEP FOUR

    While the soup is simmering, blend the tomatoes, celery and parsley (or cilantro) until liquified and it forms a salsa. Make sure you save a bit of the parsley for garnish.

    Traditionally, the tomato is peeled by submerging it in boiling water until the peels soften and are easy to remove. Feel free to do this, but I find that after blending, you don't notice the peels at all!

    A one cup blender with chopped tomatoes, celery and parsley inside
    A one cup blender with a blended pink mixture inside, made of tomatoes celery and parsley

    STEP FIVE

    Add the salsa along with the drained and washed chickpeas to the pot. Cover and simmer for another 10 minutes.

    A pot of tomato based soup with a wooden spoon inside

    STEP SIX

    Finally, add the vermicelli noodles to the pot and allow it to cook for 10 more minutes until the noodles soften and plump up. Now you're ready to serve. Garnish with parsley or cilantro and a squeeze of lemon.

    One last thing a lot of recipes call for when making Harira is a flour and water slurry to thicken the soup. I find that I never have to resort to this as a thickener, since this recipe does not use too much extra liquid, and the legumes and noodles end up thickening it perfectly.

    harira soup served in a large pot with a ladle, next to a bowl of the soup

    Tips for Maximum Flavour!

    Here are a few notes on how to make this soup extra flavourful:

    • To add extra depth to the soup, ensure that you caramelize the meat first. If you find that the meat is overcrowded and ends up releasing a lot of water, cook the water off and get to the perfect browned bits.
    • Use enough onions and ensure you allow enough time to cook the onions down and caramelize them as well. These are important layers of flavour!
    • Use fresh tomatoes, especially when they're in season, to make this soup extra delicious

    How to store and reheat Harira

    This soup stores beautifully in the fridge. Simply place leftovers in an airtight container and store in the fridge for up to 5 days.

    Since the soup contains a lot of legumes and noodles, it will naturally thicken in the fridge. When reheating it, add a bit of water and heat on the stove top until its hot and loosens in consistency.

    How to freeze Harira Soup

    Since the soup contains noodles, it is not recommended to freeze it. The noodles will turn to mush and really impact the consistency of the soup. However, if you plan to freeze your batch of harira soup, simply skip the noodles.

    Without the noodles, it's a perfect soup for freezing. You can always add the noodles when you re-heat it.

    Place it in an airtight container and freeze for up to a few months. When ready to heat, thaw it in the fridge overnight, then heat it over the stove top, adding a bit of water as needed to loosen the consistency.

    Other recipes you'll love:

    • Cauliflower Soup with Caramelized Onions (Easy!)
    • Middle Eastern Lentil Soup (Instant Pot or Stovetop)
    • Instant Pot Roasted Red Pepper Soup
    • Easy Kale Tahini Salad

    If you tried these recipes, please consider leaving a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page - I'd love to hear from you! You can also hop on over to Instagram and say hello!

    Harira soup served in a bowl, garnished with parsley with a spoon inside. A pot of soup in the top corner and another bowl in the bottom corner.

    Authentic Moroccan Harira Soup

    This classic Moroccan Harira soup is zingy, earthy, and comforting, filled with nutritious ingredients like chickpeas, lentils and noodles, and flavoured with warm middle eastern spices.
    5 from 5 votes
    Print Pin Rate
    Course: Soup
    Cuisine: middle eastern
    Keyword: Harira Soup, Moroccan Soup
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour
    Servings: 8 Cups
    Calories: 313kcal
    Author: Amina Al-Saigh

    Ingredients

    • 350 g Veal or beef cubes skip if vegetarian
    • 3 tablespoons olive oil
    • 2 large onions
    • 2 tablespoons tomato paste
    • 2 teaspoons ground ginger
    • 1 teaspoon ground turmeric
    • ½ teaspoon ground black pepper more per preference
    • 2 teaspoons salt more per preference
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon cayenne pepper optional for heat
    • ½ cup brown lentils
    • 800 ml chicken broth (can be half water)
    • 540 ml chickpeas (1 can)
    • ⅓ cup vermicelli pasta, short noodles substitute with rice if unavailable
    • 2 tomatoes
    • 1 stalk celery
    • 1 cup parsley or cilantro packed, more for garnish
    • Juice of 1 lemon more per preference

    Instructions

    • Start by finely dicing the onions, and prepare the veal (or beef) by cutting it into small cubes (maximum ¼ inch in size)
    • In a soup pot, heat the olive oil. Then, sear the veal on medium high heat until its nicely browned. If it starts to steam and release water (due to overcrowding), simply allow the water to cook off until the meat starts to brown
      a pot with sauteed beef cubes inside, being browned with olive oil, using a wooden spoon
    • Next, add the finely diced onions to the pot and continue to cook the onions with the veal, until the onions are translucent and lightly golden. This will take 5-7 minutes
      a pot with sauteed beef cubes and chopped onions, along with a wooden spoon
    • Next, add the spices and cook for 2 minutes. Then, add the tomato paste and allow it to cook and caramelize for 2 minutes.
      a pot with sauteed beef cubes, onions, and spices, as well as a wooden spoon inside
    • Add the chicken stock to the pot, along with the washed and drained brown lentils. Cover the pot and allow it to cook for 15 minutes.
      a pot full of a tomato based soup, with a wooden spoon inside
    • While the soup is cooking, prepare the salsa mixture by blending together the tomatoes, celery, and parsley or cilantro (whichever one you are using) in a blender. See notes if you dislike tomato peel.
      A one cup blender with a blended pink mixture inside, made of tomatoes celery and parsley
    • After 15 minutes, pour the tomato salsa back into the soup pot, and add the washed and drained chickpeas. Cover and allow to cook for another 10 minutes.
    • lastly, taste the soup and adjust the seasoning if required. Then, add the vermicelli noodles and cook the soup a further 10 minutes until the noodles soften and plump up.
    • Serve the soup hot, with more parsley/cilantro for garnish and lemon slices for a final squeeze of lemon. Enjoy!
      A pot of tomato based soup with a wooden spoon inside

    Video

    Notes

    • Traditional Harira soup is made with meat, but feel free to make this a completely vegetarian soup by skipping it. It will still be delicious and hearty. You can also replace the chicken stock with vegetable stock.
    • If you dislike tomato peel (but really there's no need because it does get blended up really well if you use a high-powered blender), feel free to peel your tomatoes. Do this by submerging them in boiling water for a few minutes. Then, the peel should come off quite easily. Then proceed to the blending step.
    • If you can't find vermicelli noodles, feel free to replace them with medium or short grain rice.
    • If you enjoy spicy soups, feel free to increase the amount of black pepper, or add some cayenne pepper to your preference.

    Nutrition

    Serving: 1g | Calories: 313kcal | Carbohydrates: 27g | Protein: 17g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 1026mg | Potassium: 625mg | Fiber: 9g | Sugar: 6g | Vitamin A: 993IU | Vitamin C: 19mg | Calcium: 70mg | Iron: 4mg
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      Comments

    1. Sarah says

      January 25, 2023 at 9:44 pm

      5 stars
      This was so good-easy to follow, delicious and nutritious! I didn't add the meat because I didn't have it on hand but excited to try next time! I also added more broth/water than the recipe asked for because I wanted it a little less thick.

      Reply
    2. Alanood says

      January 22, 2023 at 12:24 am

      New to cooking here: Can I make it vegetarian friendly? Do I use all ingredients but the meat?

      Reply
    3. Shabnam Dhalla says

      January 11, 2023 at 4:40 pm

      5 stars
      I love your recipes. So healthy. I will definitely try it. Thanks

      Reply
    4. LindaLee says

      January 10, 2023 at 11:52 am

      5 stars
      This sounds & looks delicious!! I will make it vegan using these soy “beef” chunks that are a great substitute!

      I love soup all year, but it definitely hits differently when it’s winter! Looking forward to trying this!!

      Reply
    5. Khalida says

      January 07, 2023 at 11:41 pm

      5 stars
      Tried this and it was amazing thank you!!

      Reply

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    Hi friend! I'm Amina, a wife and busy mother of two. And I know you're super busy too. I'm here to help you figure out dinner for your family with my easy, quick, and Middle Eastern inspired recipes. Hope you enjoy your stay - and please - have a look around and get in touch!

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