Harira is a rich, comforting Moroccan soup traditionally eaten to break the fast during Ramadan, but it’s also a beloved winter staple across North Africa. It combines tomatoes, lentils, chickpeas, and a fragrant blend of spices with a silky, thickened broth, often finished with fresh herbs and a squeeze of lemon. This recipe builds layers of flavor from pantry staples and yields a hearty, satisfying soup that’s both nourishing and deeply flavorful.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 large onion, finely chopped (about 1 ½ cups / 190 g)
- 2 celery stalks, finely chopped (about 1 cup / 120 g)
- 3 garlic cloves, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional, for heat)
- 1 (14.5 oz / 410 g) can diced tomatoes, with their juices
- 6 cups (1.4 L) vegetable or chicken broth
- 1 cup (200 g) dried green or brown lentils, rinsed and picked over
- 1 (15 oz / 425 g) can chickpeas, drained and rinsed
- ½ cup (90 g) dried Egyptian or green split fava beans (optional, see Tips)
- ¼ cup (60 g) tomato paste
- 1 tablespoon (15 ml) fresh lemon juice, plus more for serving
- 1 cup (30 g) fresh cilantro, chopped
- 1 cup (30 g) fresh parsley, chopped
- 2 tablespoons (16 g) all-purpose flour, mixed with ½ cup (120 ml) water to make a slurry
- Salt, to taste (about 1–2 teaspoons)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and celery and cook, stirring occasionally, until softened, about 5 minutes.
- Add the garlic, turmeric, ginger, cinnamon, black pepper, and cayenne (if using). Cook for 1 minute until fragrant.
- Stir in the diced tomatoes with their juices and the tomato paste. Cook for 2–3 minutes, stirring, to deepen the tomato flavor.
- Add the broth, lentils, chickpeas, and fava beans (if using). Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the lentils are tender.
- Stir in the lemon juice, cilantro, and parsley. Cook for 5 more minutes.
- Slowly pour in the flour-water slurry while stirring constantly. Simmer for 10–15 minutes, until the soup thickens to a velvety consistency. Season with salt to taste.
- Serve hot with lemon wedges and extra fresh herbs on the side.
Tips
- Fava beans: Traditional harira often includes dried fava beans (foul). If you can’t find them, simply omit them or replace with an extra ½ cup of lentils. The soup will still be delicious.
- Flour slurry: The slurry is what gives harira its characteristic silky texture. Make sure to stir it in slowly and keep stirring to avoid lumps. If you prefer a gluten-free version, use cornstarch (2 tablespoons mixed with 3 tablespoons water) instead.
- Don’t skip the herbs: A generous amount of cilantro and parsley is essential for harira’s fresh flavor. If you’re not a fan, reduce but don’t omit entirely.
- Make it ahead: Harira tastes even better the next day as the flavors meld. Store it in the refrigerator and reheat gently, adding a splash of broth or water if too thick.
Serving Suggestions
Serve harira as a main course with crusty bread, pita, or traditional Moroccan khobz. It’s also wonderful alongside a simple salad of cucumbers and tomatoes. For a complete Ramadan-style meal, pair it with dates and sweet pastries like chebakia. A squeeze of fresh lemon juice over each bowl brightens the flavors beautifully.
Variations
- Meat version: Add ½ pound (225 g) of diced lamb or beef (cut into small cubes) in step 1, browning it with the onion before adding the spices. Cook until the meat is tender before adding the lentils.
- Vegetable-rich: Add 1 cup of chopped carrots or zucchini along with the tomatoes for extra vegetables.
- Spicy harira: Increase the cayenne pepper to ½ teaspoon or add a chopped fresh chili pepper with the garlic.
- Herb swap: If you don’t have fresh cilantro, use mint or dill for a different flavor profile.
Storage and Reheating
Refrigerate leftover harira in an airtight container for up to 4 days. The soup will thicken as it sits; add a little broth or water when reheating. Freeze in portions for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, stirring occasionally, until piping hot (165°F / 74°C).
Frequently Asked Questions
Can I use red lentils instead of green or brown? Yes, red lentils cook much faster and will break down more, creating a thicker soup. Reduce the simmering time in step 4 to about 20–25 minutes.
What can I use instead of fresh cilantro? If you’re not a fan of cilantro, use a combination of parsley and mint, or just increase the parsley. The flavor will be different but still lovely.
Is harira gluten-free? Traditional recipes use flour to thicken, but you can make it gluten-free by using cornstarch or a gluten-free flour blend. Mix 2 tablespoons of cornstarch with 3 tablespoons of cold water and add it in step 6.
Can I make harira in a slow cooker? Yes. Sauté the onion, celery, garlic, and spices in a pan first, then transfer to the slow cooker with the tomatoes, broth, lentils, chickpeas, and fava beans. Cook on low for 6–8 hours or high for 3–4 hours. Stir in the herbs and slurry during the last 30 minutes.
Why is my harira too thick? It may have simmered too long or the flour slurry was too much. Stir in additional broth or water to reach your desired consistency. Remember it thickens further as it cools.
Can I use canned lentils or chickpeas? Yes, canned lentils are fine, but add them in the last 15 minutes of cooking to avoid them turning mushy. Canned chickpeas can be added earlier as they hold their shape well.
Related
- Chili Hut Cincinnati Calories: What’s in Your Bowl?
- Chicken Tinola Recipe: Filipino Ginger Soup
- Vienna Mini Hot Dogs: Easy Party Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).