Vegetarian Moroccan Harira Soup with Lentils and Chickpeas

Moroccan harira is a hearty tomato soup traditionally made with lentils, chickpeas, herbs, and warming spices; versions vary by region and household, and some include meat. This vegetarian version builds a rich, satisfying broth with vegetables and a little flour slurry, then finishes with vermicelli and lemon.

Ingredients

2 tablespoons olive oil (30 ml)
1 medium yellow onion, finely diced (about 150 g)
2 celery ribs, finely diced (about 100 g)
2 garlic cloves, minced (about 6 g)
1 teaspoon ground ginger (2 g)
1 teaspoon ground cumin (2 g)
1 teaspoon ground turmeric (3 g)
1/2 teaspoon ground cinnamon (1 g)
1/4 teaspoon black pepper (0.5 g)
1 1/2 teaspoons kosher salt (9 g), plus more to taste
1 cup brown or green lentils, rinsed and picked over (190 g)
8 cups low-sodium vegetable broth (1.9 L)
1 can crushed tomatoes (28 ounces or 794 g)
1 can chickpeas, drained and rinsed (15 ounces or 425 g; about 1 1/2 cups or 250 g drained)
1/2 cup finely chopped fresh cilantro (8 g)
1/2 cup finely chopped fresh flat-leaf parsley (8 g)
1/2 cup broken vermicelli or fine soup noodles (45 g)
1/4 cup all-purpose flour (30 g)
1/2 cup cool water for the flour slurry (120 ml)
2 tablespoons fresh lemon juice (30 ml), plus lemon wedges for serving

Instructions

Prepare the ingredients. Dice the onion and celery, mince the garlic, rinse the lentils, and drain and rinse the chickpeas. Chop the cilantro and parsley, keeping a small pinch of each aside for serving if you like. Measure the spices, broth, and noodles before you begin cooking. This hands-on preparation takes about 25 minutes, especially if you chop the herbs by hand.
Soften the vegetables and bloom the spices. Heat the olive oil in a large, heavy-bottomed soup pot or Dutch oven over medium heat. Add the onion and celery and cook for 6 to 7 minutes, stirring now and then, until softened but not browned. Stir in the garlic, ginger, cumin, turmeric, cinnamon, black pepper, and salt. Cook for 1 minute, stirring constantly, just until fragrant. If the spices begin to stick, add a small splash of broth rather than letting them scorch.
Simmer the lentils. Stir in the rinsed lentils and all 8 cups of vegetable broth. Bring the pot to a boil, then reduce the heat so the soup maintains a steady, gentle simmer. Partially cover and cook for about 25 minutes, stirring once or twice. The lentils should be tender but still hold their shape. Older lentils can take longer, so check them before moving on; add a little water if the broth is reducing faster than expected.
Add the tomatoes, chickpeas, and herbs. Stir in the crushed tomatoes, drained chickpeas, cilantro, and parsley. Bring the soup back to a gentle simmer and cook uncovered for 17 minutes. Stir along the bottom of the pot every few minutes, as the tomato-rich broth can catch there. Taste a lentil to check its texture. If it is still firm, continue simmering until tender before adding the noodles.
Cook the vermicelli. Add the broken vermicelli and simmer for about 8 minutes, or follow the cooking time on the package if it differs. Stir frequently so the noodles do not clump or settle on the bottom. The soup will thicken as the pasta cooks. If you prefer a looser broth, stir in up to 1 cup of hot water or vegetable broth (240 ml).
Thicken the soup and finish. In a small bowl, whisk the flour with the cool water until completely smooth. Ladle a little hot soup into the bowl and whisk it in to temper the mixture, then slowly pour the slurry into the pot while stirring. Simmer gently for 5 minutes, stirring often, so the flour cooks through and the broth turns lightly velvety. Do not boil hard after adding the slurry. Turn off the heat, stir in the lemon juice, and taste for salt and pepper. The whole cooking stage takes about 1 hour 5 minutes.

Tips

Use lentils that are in good condition. Brown or green lentils keep their shape and give the soup a substantial texture. Red lentils cook faster and soften into the broth, so if using them, begin checking after about 15 minutes and expect a less distinct lentil texture. Do not add the noodles until the lentils are tender.
Keep the simmer gentle. A vigorous boil can break up the lentils, reduce the broth too quickly, and make the flour thickener lumpy. Stir especially often after adding the noodles and slurry, when the soup is more likely to stick.
Adjust thickness at the end. Harira can be brothy or quite hearty, and the noodles continue absorbing liquid as they sit. Add hot broth or water a little at a time if it is thicker than you want. If it seems thin, let it simmer uncovered for a few minutes before adding extra flour.
Choose the right chickpeas. Canned chickpeas make this a practical weeknight soup. If using dried chickpeas, soak and cook them separately until tender before measuring out about 1 1/2 cups (250 g); dried chickpeas added directly to this pot may not soften in time and can leave the lentils overcooked.

Serving Suggestions

Serve harira hot in deep bowls with lemon wedges so each person can brighten the broth to taste. A little extra chopped cilantro or parsley adds freshness, and a small drizzle of olive oil is a simple finishing touch. Moroccan meals often pair soup with bread, so offer warm crusty bread, flatbread, or pita for dipping and for catching the lentils and chickpeas at the bottom of the bowl.

For a fuller meal, serve it alongside a crisp salad of cucumber, tomato, and herbs, or a plate of olives and sliced vegetables. The soup is filling on its own, so sides can stay simple. If serving guests, keep lemon wedges and chopped herbs on the table rather than stirring a large amount of lemon into the whole pot; that lets everyone adjust the acidity to their preference.

Variations

Make it gluten-free: Replace the wheat vermicelli with a gluten-free small pasta, checking its package cooking time, and thicken with 2 tablespoons cornstarch (16 g) whisked into 1/4 cup cool water (60 ml) instead of the flour slurry. Add the cornstarch mixture near the end and simmer for 1 to 2 minutes. The broth will be glossy rather than softly flour-thickened. Check that the broth and pasta are labeled gluten-free.

Use a traditional-style starch thickener: The flour-and-water mixture is a convenient way to give this version body. If you have smen, a fermented Moroccan butter sometimes used in harira, a small amount can be stirred in at the end for a savory, tangy note. It is not essential, and salted butter is not an exact substitute; a little olive oil is the simplest option if you do not have smen.

Change the legumes or noodles: You can replace the chickpeas with an equal amount of cooked white beans, though the flavor and texture will be milder. Or leave out the vermicelli and add 1/2 cup cooked rice (about 80 g) to each bowl just before serving. Rice added to the pot will continue to absorb broth, so keep it separate if you expect leftovers.

Adjust the warmth: For more heat, add a pinch of cayenne with the other spices or pass harissa at the table. Harissa varies in salt and intensity, so start with a small amount. For a gentler bowl, omit the black pepper or use less ginger; keep the cumin, turmeric, and cinnamon for the soup’s rounded, aromatic character.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in shallow, covered containers. The soup keeps for 3 to 4 days in the refrigerator. It will thicken as the lentils and vermicelli absorb broth, so store extra vegetable broth separately if you have it, or loosen individual portions with water when reheating.

Reheat only the amount you plan to eat, on the stovetop over medium-low heat, stirring often until hot throughout. Add a splash of water or broth before heating if the soup has become very thick. For microwave reheating, cover the bowl loosely, heat in short intervals, and stir between intervals so the center warms evenly. Leftovers should reach 165°F (74°C), the safe reheating temperature, before serving.

For longer storage, freeze the cooled soup in airtight freezer-safe containers, leaving a little room for expansion; use within about 2 to 3 months for best quality. Noodles soften after freezing and thawing, so the texture is best if you freeze the soup before adding them, then cook fresh noodles when reheating. Thaw frozen soup in the refrigerator or reheat it from frozen over low heat, stirring as it loosens.

Frequently Asked Questions

Is Moroccan harira always vegetarian?
No. Recipes vary, and some include lamb or other meat, while others are made without it. This version is vegetarian and uses lentils, chickpeas, vegetables, and vegetable broth for substance. If buying broth or other prepared ingredients, check the label to make sure they suit your dietary needs.

Can I make harira without a flour thickener?
Yes. The soup will still taste good, but its broth will be lighter and less velvety. You can omit the slurry and simmer the soup uncovered briefly to reduce it, or mash a few cooked lentils against the side of the pot and stir them back in. Avoid adding dry flour directly to the soup, since it is likely to form lumps.

Can I make this soup ahead?
Yes. The flavor melds as the soup rests, which makes it convenient to prepare ahead. For the best noodle texture, cook the soup through the chickpea-and-tomato stage, cool and refrigerate it, then bring it to a simmer and add the vermicelli and slurry shortly before serving. If it is already fully cooked, reheat gently and add broth as needed.

Why are my lentils still firm?
Lentils can take longer to soften if they are old, if the simmer is too weak, or if they were not stored well. Keep the pot at a steady gentle simmer and continue cooking until tender before adding the vermicelli. Acidic ingredients such as tomatoes can slow softening, which is why this method cooks the lentils in broth before the tomatoes go in.

What can I use instead of vermicelli?
Small soup pasta, broken angel-hair pasta, or orzo can work; use the package directions as a guide and check for doneness rather than relying only on the listed time. For a version without pasta, omit it and serve cooked rice separately in each bowl. Keeping grains separate also makes refrigerated and frozen leftovers easier to portion and reheat.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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