Moroccan Soup Recipe: Hearty Harira for UK Kitchens

This Moroccan-style harira is a hearty soup of lentils, chickpeas, tomatoes, celery and warming spices, finished with herbs and a little lemon. Harira has many regional and family versions; this meat-free version is straightforward to make with ingredients commonly found in UK supermarkets, and it is filling enough to serve as a main meal.

Ingredients

2 tbsp olive oil (30 ml)
1 large onion, finely diced (about 200 g)
2 celery sticks, finely diced (about 100 g)
3 garlic cloves, finely chopped (about 9 g)
2 tbsp tomato purée (30 g)
1 tsp ground cumin (about 2 g)
1 tsp ground ginger (about 2 g)
1 tsp sweet paprika (about 2 g)
½ tsp ground turmeric (about 1 g)
¼ tsp ground cinnamon (about 0.5 g)
¼ tsp freshly ground black pepper (about 0.5 g)
1 can chopped tomatoes (14 oz/400 g)
1 cup passata (240 ml)
8 cups vegetable stock (1.9 litres), preferably lower-salt
¾ cup dried brown or green lentils, rinsed and picked over (150 g)
1 can chickpeas, drained and rinsed (14 oz/400 g can; about 240 g drained)
½ cup chopped fresh coriander (about 20 g), plus extra to serve
⅓ cup chopped fresh flat-leaf parsley (about 15 g)
2 tbsp plain flour (16 g)
½ cup cold water (120 ml), for the flour mixture
1 cup broken vermicelli or fine soup noodles (about 70 g)
1 tbsp lemon juice (15 ml), plus more to taste
1 tsp fine salt (about 5 g), or to taste
1 lemon, cut into wedges (about 6 wedges), to serve

Instructions

Prepare the ingredients. Finely dice the onion and celery, chop the garlic and herbs, rinse the lentils in a sieve, and drain and rinse the chickpeas. Measure out the spices and other ingredients before you start cooking. This takes about 20 minutes and makes the later steps easier to manage. Check the lentils for any small stones or damaged pieces as you rinse them.
Soften the vegetables. Warm the olive oil in a large, heavy-based saucepan or casserole over a medium heat. Add the onion and celery with a small pinch of the measured salt. Cook for 8 minutes, stirring regularly, until the vegetables are soft and the onion looks translucent. They should not brown deeply; lower the heat if the edges begin to catch. Add the garlic and cook for 30 seconds, just until fragrant.
Build the tomato and spice base. Stir in the tomato purée, cumin, ginger, paprika, turmeric, cinnamon and black pepper. Cook for 1 minute, stirring so the spices coat the vegetables without sticking. Add the chopped tomatoes and passata, then cook for 4 minutes. This short cooking stage takes the raw edge off the tomato purée and lets the spices bloom in the oil.
Simmer the lentils and chickpeas. Pour in the vegetable stock and add the rinsed lentils and chickpeas. Stir well, bring the soup to a gentle boil, then reduce the heat so it simmers steadily. Partially cover the pan and cook for 40 minutes, stirring every 10 minutes and scraping the bottom of the pan. The lentils should be tender but still hold their shape. If the soup boils hard, lower the heat; a vigorous boil can make the lentils break up and may cause the base to catch.
Thicken the soup. In a small bowl, whisk the flour with the cold water until completely smooth. Stir the mixture once more, then pour it gradually into the simmering soup while stirring continuously. Simmer for 5 minutes. The soup should become lightly thickened and velvety rather than pasty. If you spot a flour lump, press it against the side of the pan with the back of a spoon and whisk the broth around it.
Cook the noodles and finish. Stir in the vermicelli and simmer for 7 minutes, or for the time stated on the packet if it differs. Stir once or twice so the strands do not clump. Add the coriander, parsley, lemon juice and the remaining salt, then taste. Adjust with more lemon or salt if needed. Take the pan off the heat and let it stand for 2 minutes before ladling into bowls; the noodles will continue to soften slightly as the soup settles.

Tips

Use the right lentils. Brown or green lentils keep their shape and give the soup a substantial texture. Red split lentils cook faster and tend to dissolve, so they make the broth thicker and softer; if using them, start checking after 20 minutes and add the chickpeas later so they do not break up during a long simmer.
Keep the heat gentle. A low, steady simmer is more reliable than a rolling boil. Stir the base periodically, especially after the flour mixture and noodles go in, because both can settle and stick. If the soup becomes thicker than you like, loosen it with hot water or extra stock a little at a time.
Season in stages. Stock varies considerably in saltiness, so begin with less salt if your stock is not low-salt. Taste after the lentils are tender and again after adding lemon; acidity can make the seasoning seem brighter, and it is easier to add more salt than to correct an overly salty pot.
Choose a flour alternative if needed. For a gluten-free soup, omit the plain flour and use 1 tbsp cornflour (about 8 g) whisked into 2 tbsp cold water (30 ml). Stir it in near the end and simmer for 1–2 minutes. It thickens the broth cleanly but gives a slightly glossier finish than the traditional flour-style thickener.

Serving Suggestions

Serve harira hot in deep bowls, with lemon wedges and extra chopped coriander or parsley at the table. A squeeze of lemon is particularly useful if the soup tastes rich or flat; add it to each bowl gradually, since diners may prefer different levels of acidity. A small dish of extra black pepper or chilli flakes lets people adjust the warmth without changing the whole pot.

For a satisfying meal, put warm crusty bread, flatbread or toasted pitta on the table for dipping. In the UK, a simple white roll or sourdough works well too. You can also serve the soup as a starter before a lighter main, though its lentils, chickpeas and noodles make it substantial enough to be dinner on its own. If serving guests, keep the lemon wedges and herbs separate until the last moment so each bowl can be finished fresh.

Variations

Make it more traditional in style: Harira recipes differ by region and household, and some include lamb or beef as well as pulses. To add meat, use 250 g (about 9 oz) boneless lamb shoulder cut into small cubes; brown it in the oil before adding the onion, then simmer it with the stock until tender. Check whole cuts of lamb with a food thermometer: the USDA FSIS safe minimum is 145°F (63°C), followed by a 3-minute rest. The meat should be tender before you move on to the flour and noodles. This changes the cooking time, so allow extra time for the lamb to soften.

Adjust the vegetables: Add 1 medium carrot, diced (about 100 g), with the onion and celery for extra sweetness, or stir in a handful of chopped spinach (about 60 g) during the final 2 minutes. These are useful additions rather than essential ingredients; keep the soup’s overall liquid level in mind if adding a large amount of vegetables.

Change the pasta: Fine soup pasta, broken angel-hair pasta or small vermicelli all work. If you cannot find vermicelli, use ½ cup (about 70 g) orzo and cook it according to its packet instructions, usually longer than fine vermicelli. For a gluten-free option, use rice vermicelli and follow the packet timing, as it can become soft quickly. You can also leave the noodles out and serve the soup with bread.

Turn up the warmth: Add ¼ tsp cayenne pepper (about 0.5 g) with the other spices, or serve harissa at the table. Harissa brands and homemade versions vary in heat and salt, so start with a small amount. It is better to let each person add it to their bowl than to make the whole batch too spicy.

Storage and Reheating

Cool the soup promptly and refrigerate it within 2 hours of cooking, in shallow, covered containers. It keeps for 3–4 days in the refrigerator. The vermicelli absorbs broth as it sits, so the soup will be thicker the next day; stir in a splash of water or stock when reheating. For the best noodle texture, you can also cook and store the noodles separately, then add them to each bowl just before serving.

Reheat only the portion you need in a saucepan over medium-low heat, stirring regularly until steaming hot throughout. For food safety, leftovers should reach 165°F (74°C), checked with a food thermometer. Add a little extra liquid if the soup is too thick, then taste and refresh it with lemon or herbs. If using a microwave, cover the bowl loosely, stir partway through, and check that it is hot all the way through rather than only at the edges.

To freeze, portion the soup into freezer-safe containers, leaving a little space at the top, and freeze for up to 3 months for best quality. The noodles soften after freezing, so for a better texture freeze the soup before adding them, then cook fresh noodles when you reheat it. Thaw overnight in the refrigerator and reheat promptly. Do not leave cooked soup at room temperature for extended storage.

Frequently Asked Questions

Is harira always made with meat?

No. Harira has many regional and family versions. Some include lamb or other meat, while others rely on lentils and chickpeas; this recipe is meat-free but keeps the tomato, pulse, herb and spice character of the soup. You can serve it as written or use the meat variation above.

Can I use tinned lentils instead of dried lentils?

Yes. Drain and rinse about 2 cans of lentils, around 480 g drained in total, and add them with the chickpeas after the stock has simmered for about 25 minutes. Simmer for another 10 minutes to bring the flavours together, then thicken the soup and add the noodles. Tinned lentils are already cooked, so adding them at the beginning would make them much softer.

Can I use dried chickpeas?

Yes, but do not add dried chickpeas directly to this recipe: they need soaking and a much longer cooking time than the lentils. Soak them according to the packet directions and cook separately until tender, then use about 1½ cups (250 g) cooked chickpeas in place of the drained can. This keeps the lentils from overcooking while the chickpeas soften.

How can I make the soup thicker or thinner?

For a thicker soup, simmer it uncovered for a few extra minutes before adding the noodles, or mash a few lentils against the side of the pan. For a thinner broth, add hot water or stock in small splashes and taste again for seasoning. Remember that the flour mixture and noodles both thicken the soup, and it will continue to thicken as it stands.

Can I make harira ahead of time?

Yes. The tomato, spice and pulse base can be made a day ahead and chilled once cooled. Reheat it until steaming, add the noodles, and cook them just before serving for a fresher texture. If the soup is already fully assembled, it is still fine to reheat, but expect the noodles to be softer and add extra stock as needed.

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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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