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Moroccan Soup

Authentic Moroccan Soup

This soul-warming Moroccan soup Harira is a bold, spice-rich one-pot meal packed with lentils, chickpeas, fresh herbs, and a savory tomato base. Whether you're preparing for Ramadan, feeding a crowd, or seeking weeknight comfort, this deeply traditional yet customizable recipe delivers satisfying North African flavor with every spoonful.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6 servings
Course: Dinner, Soup
Cuisine: moroccan
Calories: 430
Ingredients Method Notes

Ingredients
  

Protein & Base
  • 8 oz lamb, beef, or chicken diced
  • 1 soup bones optional
  • 3 tbsp olive or vegetable oil
Legumes & Grains
  • 1 handful dry chickpeas soaked overnight, peeled
  • 2 handfuls dry green or brown lentils
  • 3 tbsp uncooked rice or broken vermicelli
Vegetables & Aromatics
  • 2 lbs ripe tomatoes about 6, soft and juicy
  • 1 large onion grated or processed
  • 1 stalk celery with leaves chopped
  • 1 small bunch flat-leaf parsley finely chopped
  • 1 small bunch cilantro finely chopped
Spices & Seasoning
  • 1 tbsp salt adjust to taste
  • 1 tbsp ground ginger
  • 1.5 tsp black pepper
  • 1 tsp ground cinnamon optional
  • 0.5 tsp turmeric
  • 1 tbsp ghee or butter substitute for smen
Liquid & Thickener
  • 3 tbsp tomato paste thinned with 1–2 cups water
  • 1 cup flour whisked into 2 cups water
Optional Garnish
  • 1 fresh lemon cut into wedges
  • 2 tbsp chopped cilantro for garnish

Method
 

  1. Soak chickpeas overnight. Drain and peel by gently pinching each one. Rinse lentils and set aside.
  2. Blend or stew and mill tomatoes until smooth. Grate onion and chop herbs and celery finely.
  3. In a 6-quart pot or pressure cooker, heat oil and sear meat until browned.
  4. Add bones (if using), chickpeas, pureed tomatoes, onion, ghee or butter, and spices. Add 3 cups water and bring to a boil. Cover and cook: 25 min (pressure cooker) or 50–60 min (stovetop).
  5. Add lentils, tomato paste mixture, celery, and chopped herbs. Stir in 8.5 cups water. Bring to a boil.
  6. For rice: Pressure cook 30 min, add rice, cook 15 more. For vermicelli: Pressure cook 45 min, add vermicelli, simmer 5–7 min.
  7. Gradually stir in flour-water mixture to thicken. Simmer 5–10 min more, skim foam, adjust seasoning.
  8. Serve hot, garnished with lemon wedges and fresh cilantro if desired.

Notes

No smen? Use ghee or butter. To make vegetarian, skip meat and use veggie broth. For gluten-free, replace flour with cornstarch and use rice instead of vermicelli. Soup too thick? Add broth. Too thin? Simmer longer or add more thickener. Prepping ingredients ahead makes this recipe even faster!