This harira soup is a Moroccan lentil and chickpea 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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Table of Contents
Why Make This Harira Soup 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 Harira 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
Tips for the Best Harira Soup
how to thicken it, dried vs. canned chickpea swap, adjusting spice levels
If your soup turns out thinner than you’d like, mash a few spoonfuls of the cooked lentils and chickpeas against the side of the pot and stir them back in — this thickens it naturally without any flour or cornstarch. Canned chickpeas work well and save time, but if you’re using dried chickpeas, soak them overnight and add an extra 20 minutes of simmering time. For a spicier version, add an extra pinch of cayenne or a dash of harissa when serving.
What to Serve with Harira Soup
dates, crusty bread, hard-boiled eggs (traditional Ramadan pairings
In Morocco, harira is traditionally served with a few dates and a piece of crusty bread to break the fast during Ramadan, along with hard-boiled eggs and a drizzle of lemon juice on top. Outside of Ramadan, it also makes a satisfying meal on its own, or paired with a simple green salad for a lighter lunch.
Storage and Reheating
how long it keeps in the fridge, freezer instructions, reheating tips
Harira soup keeps well in the fridge for up to 4 days in an airtight container. It also freezes beautifully for up to 3 months — just leave a little room in the container, since the soup expands as it freezes. To reheat, warm it gently on the stovetop over medium-low heat, adding a splash of water or broth if it has thickened too much in the fridge.
Frequently Asked Questions Q&As
- What does harira taste like?
- Can I make harira soup vegetarian?
- How long does harira soup keep in the fridge?
What does harira taste like?
Harira has a warm, savory flavor from cumin, turmeric, and cinnamon, with a slight tang from tomatoes and a hearty texture from lentils and chickpeas.
Can I make Harira soup vegetarian?
Yes — this recipe is naturally vegetarian as written. Just make sure to use vegetable broth instead of chicken broth.
How long does Harira soup keep in the fridge?
Harira soup keeps for up to 4 days in the fridge when stored in an airtight container.