This Moroccan lentil soup is inspired by harira, the classic soup traditionally served to break the fast during Ramadan. Made with red lentils, chickpeas, tomatoes, and warm spices, it’s hearty, comforting, and naturally high in plant-based protein and fiber — a simple one-pot meal the whole family can enjoy any night of the week.
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Why Make This Recipe
Harira was always the soup that brought everyone to the table — simmering for hours, filling the house with the smell of cumin and cinnamon. This simplified version keeps those same flavors but comes together in under an hour, no overnight soaking required.
Ingredients:
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 celery stalks, diced
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 can (14 oz) diced tomatoes
- 1 cup red lentils, rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 6 cups vegetable or chicken broth
- 2 tbsp tomato paste
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- Salt and pepper to taste
How to Make Moroccan Lentil Soup:
- Heat olive oil in a large pot over medium heat. Sauté onion and celery until softened, about 5 minutes.
- Add garlic, cumin, turmeric, cinnamon, and ginger. Cook 1 minute until fragrant.
- Stir in diced tomatoes and tomato paste, cooking for 2-3 minutes.
- Add lentils, chickpeas, and broth. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes, until lentils are tender.
- Stir in fresh cilantro, parsley, and lemon juice. Season with salt and pepper to taste.
- Serve warm with crusty bread or on its own.
Notes: For a heartier version, add cooked shredded chicken or small pasta (like vermicelli) during the last 10 minutes of simmering.
Pair this soup with my Easy Moroccan Chicken Tagine for a full Moroccan-inspired dinner spread