Moroccan Lentil Soup Name: Harira and How to Make It

Moroccan lentil soup is commonly known as harira, a tomato-based soup from Morocco made with lentils, chickpeas, herbs, and warming spices. Recipes vary by household and region; this meat-free version is hearty enough for a meal, with a little flour-and-water mixture giving the broth its characteristic body.

Ingredients

2 tablespoons (30 ml) olive oil
1 medium yellow onion, finely diced, about 1 cup (150 g)
2 celery ribs, finely diced, about 1 cup (100 g)
1 medium carrot, finely diced, about ¾ cup (90 g)
3 garlic cloves, minced, about 1 tablespoon (9 g)
1 teaspoon ground cumin (2 g)
1 teaspoon ground ginger (2 g)
1 teaspoon ground turmeric (3 g)
½ teaspoon ground cinnamon (1 g)
½ teaspoon sweet paprika (1 g)
¼ teaspoon freshly ground black pepper (0.5 g)
1 can crushed tomatoes, 14½ ounces (411 g)
1 cup dried brown or green lentils, rinsed and picked over, about 190 g
1 can chickpeas, 15 ounces (425 g), drained and rinsed, about 250 g drained
6 cups low-sodium vegetable broth (1.4 L)
1 teaspoon fine salt (6 g), plus more to taste
⅓ cup broken vermicelli or thin soup noodles (30 g)
¼ cup all-purpose flour (30 g)
½ cup cool water (120 ml), for the flour mixture
½ cup chopped fresh cilantro (about 15 g)
½ cup chopped fresh flat-leaf parsley (about 15 g)
2 tablespoons fresh lemon juice (30 ml), plus lemon wedges to serve

Instructions

Rinse the lentils in a fine-mesh strainer and check for small stones or damaged lentils. Drain the chickpeas and rinse away the canning liquid. Dice the onion, celery, and carrot into small, even pieces so they soften at about the same rate. Mince the garlic and chop the cilantro and parsley; keep the herbs aside until near the end.
Warm the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion, celery, and carrot, and cook for 8 minutes, stirring now and then, until the vegetables have softened but are not deeply browned. Stir in the garlic, cumin, ginger, turmeric, cinnamon, paprika, and black pepper. Cook for 1 minute, just until fragrant; spices can taste bitter if they scorch.
Add the crushed tomatoes and cook for 5 minutes, stirring to scrape up any browned bits on the bottom of the pot. This short cooking time mellows the tomato flavor and gives the spices a chance to blend into the base. If the mixture starts sticking, lower the heat and stir in a splash of the measured broth.
Add the rinsed lentils, chickpeas, vegetable broth, and salt. Bring the soup to a gentle boil, then reduce the heat to maintain a steady simmer. Partially cover the pot and cook for 32 minutes, stirring every 8 to 10 minutes so lentils do not settle and catch on the bottom. The lentils should be tender but still hold their shape. If they are still firm, continue simmering and check every few minutes before adding the noodles.
Stir in the vermicelli and simmer for 7 minutes, or for the time stated on its package if that is shorter. Stir frequently during this stage: thin noodles soften quickly and can clump or stick. If the soup has become thicker than you like, add hot water or broth a little at a time until it is spoonable.
While the noodles cook, whisk the flour and cool water in a bowl until smooth, with no dry pockets or lumps. Pour the mixture into the soup in a thin stream while stirring steadily. Simmer for 4 minutes, stirring often, so the flour cooks through and lightly thickens the broth. The result should be velvety, not paste-like; add a little more broth if needed.
Turn off the heat. Stir in the chopped cilantro, parsley, and lemon juice, then taste and adjust the salt and pepper. Let the soup stand for 2 minutes before ladling it into bowls. Serve hot, with lemon wedges so each person can add more citrus at the table.

Tips

Use dried lentils rather than canned for the texture and timing in this recipe. Brown or green lentils work well; red lentils cook faster and break down more, so they make a softer, less distinct soup. If you use red lentils, start checking them well before the 32-minute mark.
Rinse canned chickpeas thoroughly to remove excess canning liquid, which can make the broth taste flat or overly salty. Low-sodium broth also gives you better control over seasoning, especially since the soup reduces slightly as it simmers.
Whisk the flour into cool water before adding it. Adding dry flour directly to hot soup tends to create stubborn lumps. For a gluten-free soup, omit the flour mixture; the lentils will naturally thicken the broth somewhat, though it will be less silky.
Keep the simmer gentle rather than letting the pot boil hard. A vigorous boil can break the lentils apart and cause the noodles to turn mushy. Stir from the bottom periodically, especially after adding the noodles and flour mixture.

Serving Suggestions

Serve harira as a filling first course or as a main meal in wide bowls. Warm Moroccan-style bread, pita, or another crusty loaf is useful for scooping up the thick broth. A simple side salad of chopped cucumber, tomato, and herbs adds a cool, fresh contrast without competing with the soup’s spices.

Set out lemon wedges and let everyone season their own bowl. A little extra lemon brightens the tomatoes and herbs, while a pinch of black pepper gives the broth a sharper finish. For a more substantial table, offer dates or a small plate of olives alongside the soup. The soup is already quite hearty, so a modest accompaniment is usually enough.

Variations

Harira has many regional and family versions, and some include meat while others are vegetarian. For a meat variation, brown 8 ounces (225 g) ground beef in the pot before cooking the vegetables; break it into small pieces and cook until a food thermometer confirms 160°F (71°C), the USDA FSIS safe minimum for ground meat. Drain excess fat if necessary, then continue with the recipe. The beef will make the broth richer, so taste for salt at the end.

For a more herb-forward bowl, add an extra ¼ cup (8 g) each of chopped cilantro and parsley. To add a gentle chile warmth, stir in ¼ teaspoon cayenne with the other spices, then offer more at the table rather than making the whole pot very hot. If vermicelli is unavailable, use ⅓ cup (30 g) broken angel-hair pasta or another thin soup noodle; thicker pasta takes longer and may need additional broth. For a gluten-free version, use a gluten-free noodle and skip the flour thickener.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in shallow, covered containers. Harira keeps for 3 to 4 days in the refrigerator. The noodles continue to absorb liquid as they sit, so the soup will be thicker the next day; loosen each portion with a splash of broth or water while reheating.

Reheat on the stovetop over medium-low heat, stirring regularly until steaming throughout. For food safety, leftovers should reach 165°F (74°C); check the center of a large portion with a food thermometer. In a microwave, cover loosely, heat in short intervals, and stir between intervals so the soup warms evenly. Freeze portions for up to 2 to 3 months for best quality. Thaw overnight in the refrigerator and reheat as above; noodles may soften further after freezing, so you can also freeze the soup before adding noodles and cook fresh noodles when serving.

Frequently Asked Questions

What is Moroccan lentil soup called?
It is often called harira. The name refers to a family of Moroccan soups rather than one single fixed recipe; many versions combine tomatoes, legumes, herbs, and spices, and some include meat or noodles.

Is harira always made with meat?
No. Meat is used in many traditional preparations, but meat-free versions are also common. This recipe uses lentils and chickpeas for substance and vegetable broth for a completely vegetarian base. Check packaged broth if you need to ensure it contains no animal ingredients.

Can I use canned lentils?
Yes, but they are already cooked and should not simmer for the full lentil-cooking stage or they may fall apart. Add about 2 cups (400 g) drained canned lentils with the chickpeas, simmer the tomato base and broth for about 10 minutes, then add the noodles. The soup will have a softer texture and may need less salt.

Why is my harira too thick?
Lentils, noodles, and the flour mixture all absorb liquid, and the soup thickens further as it cools. Stir in hot water or broth a few tablespoons at a time until it reaches the consistency you prefer. Taste again afterward, since extra liquid can dilute the seasoning.

Can I make harira ahead?
Yes. You can make it a day ahead and refrigerate it promptly; the flavors meld as it rests, though the noodles will absorb some broth. For the best noodle texture, prepare the soup through the lentil stage, chill it, then bring it back to a simmer and add fresh noodles and the flour mixture shortly before serving. Reheat leftovers to 165°F (74°C).

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).