Harira is a classic Moroccan lentil and chickpea soup with fresh herbs and loads of warm spices. This satisfying vegetarian soup is even better the next day, so it is the perfect make-ahead pot to feed a little crowd. I typically serve it with lemon slices and warm pita bread.
What is harira?
Harira soup is a hearty tomato-based Moroccan soup made with legumes like lentils and chickpeas, fresh herbs, and warm spices including turmeric, cumin and cinnamon. It is typically thickened with broken vermicelli pasta or rice. This tasty lentil and chickpea soup is served in Morocco and other parts of North Africa anytime of the year, but it is especially associated with the month of Ramadan and is served most often to break the fast.
Harira, pronounced hah-ree-rah, gets its name from the Arbic word حرير”harir” which literally means silk, a fitting description of its velvety texture. I can’t wait for you to try it!
Vegetarian harira
One of the things I love about this popular soup is that there are many variations of it, depending on what legumes you have on hand. I used a combination of green lentils, red lentils, and chickpeas (canned chickpeas are a great shortcut option). I took some liberties by adding things like celery and carrots (the carrots are a nice idea because they add a subtle sweetness). And in place of vermicelli pasta, I used long grain rice (or basmati rice) which makes this recipe gluten free.
Harira soup is not always vegetarian, many recipes incorporate small chunks of boneless lamb. I might try that option sometime, but like my black eyed peas recipe, red lentil soup, and many other bean dishes we eat on the Mediterranean diet, this is another dinner that is hearty and satisfying without the addition of meat.
This harira recipe is even better the next day when the flavors have had time to meld. It will get pretty thick as it sits in the fridge, but you can just add a little bit of liquid as your warm up your leftover harira soup.
The spices
The decidedly warm North African flavors in this harira soup recipe is what makes it different from another lentil soup or chickpea soup. Here are the spices I used:
- Ground turmeric
- Ground cumin
- Ground ginger
- Ground cinnamon
- Ground black pepper
- Pinch of Cayenne (Tip: you can skip the cayenne and stir in a little bit of homemade harissa paste. It’s next level delicious!)
How to make harira: Step-by-Step
(scroll down for the print-friendly recipe and complete ingredient list)
- Cook onions, celery, and carrots
Garb a large pot or Dutch oven (this is the one I use) and cook up the chopped onions, celery and carrots in a bit of extra virgin olive oil until softened a bit (about 5 minutes). Season with kosher salt and add the garlic and spices and cook another minute or so (your kitchen will smell amazing)
- Add the tomatoes, lentils, chickpeas
At this point, add in the tomatoes (crushed tomatoes from a can), tomato paste (this really amps up the flavor and gives the soup some good color), both green and red lentils, and drained chickpeas (I used chickpeas from a can). Add the chopped cilantro, and if you do end up using some harissa paste, this is where you stir it in. Add a pinch of kosher salt and give everything a good stir to combine. - Add the liquid and cook
You can use low sodium vegetable or chicken stock (7 cups, or more if you like it more brothy). Bring the soup to a boil, then turn the heat to low and cover and let simmer until the lentils are fully cooked and very tender (about 45 minutes). Make sure to check the soup occasionally to adjust the liquid; it will get thick but you want to make sure you can still pour it (plan to add a little bit of water or more stock and adjust the salt as needed).
At this point, stir in the rice (or broken vermicelli) and cook another 15 minutes. - Serve with Lemon Wedges
Don’t underestimate that fresh squeeze of lemon to wake all the earthy and deep flavors in this soup up! Cut up one or two lemons into wedges and have those available next to the soup.
You don’t need much else to serve next to this hearty soup, but a little warm pita bread won’t hurt.
Leftovers
Allow the soup to cool off before storing. Pour leftovers in tight-lid containers and store in the fridge for 3 to 4 days.
Remember, this lentil and chickpea soup will thicken as it sits in the fridge; it is the nature of legumes. You can add a little bit of water to loosen the soup as you warm it through. Warm over medium heat, stirring regularly.
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Harira Recipe
Ingredients
- Extra virgin olive oil
- 1 large yellow onion finely chopped
- 2 celery stalks chopped
- 1 carrot peeled and chopped
- Kosher salt
- 4 garlic cloves minced
- 1 ½ teaspoons black pepper
- 1 1/2 teaspoon turmeric
- 1 teaspoon cumin
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon cayenne
- 2 14- ounce cans crushed tomatoes
- 3 tablespoons tomato paste
- 1 cup packed chopped fresh cilantro
- 1 cup green lentils, rinsed
- 1 cup red lentils, rinsed
- 1 14- ounce can chickpeas
- 7 cups vegetable or chicken stock, preferably low-sodium
- ¼ cup long grain rice, rinsed or ¼ cup broken vermicelli
- Lemon wedges, for serving
Instructions
- In a large Dutch Oven, heat 4 tbsp extra virgin olive oil over medium heat until shimmering. Add the onions, celery, and carrots. Season with kosher salt. Cook for 5 minutes, stirring regularly until softened.
- Add the garlic and spices and cook for a couple of 1 to 2 minutes, stirring regularly.
- Add the crushed tomatoes, tomato paste, cilantro, lentils (both green and red), and chickpeas. Add a dash more kosher salt and cook for 5 minutes, stirring.
- Add the broth and raise the heat. Bring to a boil for 5 minutes, then turn the heat to low. Cover and let simmer for 45 minutes or until the legumes are fully cooked and very tender (check occasionally and plan to add more stock or water. The soup will be thick, but it should not be too thick that you cannot pour it. Make sure to adjust the salt as you add more liquid.)
- Stir in the rice and cook for another 15 or until the rice is fully cooked.
- Serve with lemon wedges.
Video
Notes
- Homemade harissa paste makes a great addition to flavor this soup. If you have it, stir in 1 to 2 teaspoons in step # 3
- Leftover and storage: Once the soup has cooled completely, transfer to tight-lid containers and store in the fridge. If stored properly, it will keep for 3 to 4 days. This soup will get pretty thick as it sits in the fridge, you can add a little water as you warm it through. Warm over medium heat, stirring regularly.
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Oh soooo good. I did substitute parsley for the cilantro as I didn’t have any, but added some of the spices in your harissa recipe too and I added some kale. It is wonderful. Thank you.
Wonderful, tasty and satisfying dinner for a cold day in the Rockies! Had it with some homemade pita and lemon as suggested. I added the cilantro just before serving because we love fresh cilantro. The only other change was adding some smoked paprika as inspired by your harissa paste recipe. I’ll be making the harissa paste later this week!
Dave
Thanks, Dave! Can’t wait to hear what you thing about the harissa paste!
This is so incredibly flavorful, delicious and hearty. It is easy to see why it is a traditional dish. I was very surprised because we are all meat eaters but we all loved it. Harira is definitely comfort food and a keeper. I will make this regularly without changing anything in the recipe. Next time though, I will be sure to have some pita! Thank you for enriching my routine menu!
My pleasure, Kathleen! Thank you for the nice review!
Awesome soup Suzy … like virtually all of your recipes; love your website. Thanks for sharing. Agnes
Thank you so much, Agnes!
My husband & I absolutely loved this recipe! Can’t wait to make it again!
Awesome! Thanks, Stephanie!
Loved it! Will definitely make again!
Posted IG @lizlerma27
Yay! Thank you!!
Just made this soup tonight and it is delicious! I actually forgot to add the rice and it worked out anyway. I can’t wait to try some of your other recipes!
Awesome! Thanks, Catherine!
Made this last night for dinner. Once again, Suzy, it was amazing. I followed the recipe to a T, using my own canned tomatoes from the garden. My husband thinks I am a star chef everytime I make one of your recipes, which has become almost every day. Thank you for making healthy AND delicious recipes.
My pleasure, Peggy! So glad you and your husband are enjoying them.
This is so simple to make, the flavours are delicious. Thankyou for this delicious recipe. It has become a firm favourite. Sometimes if I don’t have celery I just add extra carrot. Also add finely diced zucchini when I add the rice. I’ve been experimenting with the rice, and so far my favourite is brown basmati.
Full of goodness.
Thanks again, Rebecca
Thanks for sharing, Rebecca!
Read a bunch of recipes before settling on this one. Just delicious! Thanks,
Glad you enjoyed it, Matt!
So delicious! Full of flavour. I omitted the green lentils so that it wouldn’t be too thick. It was still very good and filling.
Thanks, Debbie!
LOVED this one, especially with homemade pita. It had a great spice to it. I substituted parsley instead of cilantro, and it was super tasty!
Thank you, Megan!
Can you freeze this soup???
Hi, Sherry! Yes, since there is not dairy/cream in this one, it should freeze well.
I’m extremely cilantro adverse, could I use parsley instead or should I just leave the cilantro out without replacing it?
Thank you!
Either option would work, Vivanna. The flavor profile will change a bit, but I think it’ll still be delish!
I want to try this! Can I use harissa spice blend instead of harissa paste? If so, what quantity?
Hi, Chris! Yes… you can do that. Just use whatever amount of the Harissa spice that suits your taste.
Hi! If I’m using dried chickpeas, should I cook them first before adding them to the soup, or can I just soak them overnight, drain, and add them in the step with the lentils? Thank you!
Hi Scott, if working with dry chickpeas, soak and fully cook them before using in this recipe. Enjoy