Recipe · Soup
Harira – Moroccan soup with lentils and chickpeas
Harira is a hearty Moroccan soup made from tomatoes, lentils, chickpeas, and spices. It is often eaten to break the fast during Ramadan and tastes great all year round. The main version here is vegetarian; you will find variations with chicken or lamb in the tips. You need about an hour.
Preparation
- Finely dice the onion and celery, chop the parsley. Rinse the lentils in a sieve and drain the chickpeas.
- Heat the olive oil in a large pot over medium heat. Sauté the onion and celery for 5 minutes until soft.
- Add the tomato paste, turmeric, ginger, cinnamon, and pepper and toast for 1–2 minutes until fragrant.
- Add the chopped tomatoes, lentils, and broth, bring to a boil, and simmer gently for about 25 minutes until the lentils are tender. Stir in between.
- Add the chickpeas, rice or vermicelli, and half of the parsley and cook for another 10 minutes, until the rice or noodles are done.
- Stir the flour into the cold water in a cup until smooth. Slowly pour it into the gently simmering soup while stirring.
- Simmer the soup for another 5–8 minutes, stirring occasionally, until lightly thickened. Season with salt.
- Sprinkle with the remaining parsley and serve with lemon wedges.
- Allergens: Wheat flour and vermicelli contain gluten; celery is an allergen that must be declared. For gluten-free Harira, you can use rice and a gluten-free thickener. Check the broth too.
- With chicken: Brown about 300 g of diced chicken breast or thigh with the onions and cook it with the soup. The meat must be cooked through completely (guideline: about 75 °C core temperature).
- Traditionally with meat: Classically, pieces of lamb or beef are often added. These need a longer cooking time to become tender. Allow about 1.5 hours in that case.
- Flour thickener: Always mix the flour in cold water and stir it in slowly. Afterward the soup has to simmer for a few more minutes so the flour is cooked through.
- Lentils and chickpeas: Brown lentils do not need soaking, but they do need their cooking time. Canned chickpeas are already cooked. Never eat dried legumes raw.
Handy extras
If you are missing something for the recipe: Advertisement: The Amazon links are affiliate links. They lead to search results, not to a specific offer. Exception: links marked “Our pick” lead directly to a specific product.
Ras el Hanout
For extra flavor, if you like the soup more robust.
Brown lentils
Cook soft even without soaking. Follow the package instructions for cooking time.
Frequently asked questions
What is Harira?
Harira is a thick Moroccan soup with tomatoes, legumes, herbs, and spices. It is often served to break the fast during Ramadan, frequently with dates.
Can I freeze Harira?
Yes, preferably without rice or noodles, because these turn soft when frozen. Let it cool in portions, freeze, and bring to a full boil before eating.
How thick should Harira be?
It should be velvety but not mushy. If it is too thick, add a little hot broth or water. If it is too thin, keep cooking it without the lid for a few more minutes.
Keep reading
Guide · KitchenMoroccan spices: how to buy Ras el Hanout and more the right way
Ras el Hanout explained: ingredient list, freshness, storage, grind size, saffron notes, allergens, dosage, and spices for tagine, Harira, and…
📖 approx. 4 min read
Recipe · Main courseCouscous with vegetables and chickpeas
Make couscous with vegetables yourself: vegetarian recipe with carrots, zucchini, pumpkin, and chickpeas. With serving calculator, cooking mode, and tips.
⏱ 55 min · easy
Recipe · Appetizer/side dishZaalouk: eggplant and tomato salad with garlic and cumin
Make Zaalouk yourself: Moroccan salad of eggplant, tomatoes, garlic, and spices. With serving calculator, cooking mode, and serving tips.
⏱ 55 min · easyAs of: October 2026 · We deliberately do not provide nutritional values. If you have allergies or intolerances, check the ingredient lists of the products you use.