Moroccan Harira – Tomato, Lentil and Chickpea Soup with Herbs
Fragrant Moroccan soup with tomatoes, lentils, chickpeas, and a tangle of fresh herbs — the soup that breaks the Ramadan fast.
About This Recipe
Harira is Morocco's most celebrated soup — a thick, aromatic tomato-based broth enriched with lentils, chickpeas, and broken vermicelli noodles, fragrant with fresh coriander, parsley, celery, ginger and cinnamon, finished with a handful of fresh lemon juice. It is the soup that breaks the Ramadan fast (iftar) every evening throughout Morocco and is served at every celebratory occasion. A perfect bowl of harira is deeply satisfying, nourishing, and complex in a way that belies its simple ingredients. The flavour architecture of harira is built on three aromatics: a base of tomato (both fresh and paste), a herbal layer of coriander, parsley and celery, and a warm spice note from ginger and cinnamon that is distinctly Moroccan. The soup is thickened with a paste of flour and water stirred in near the end — this is called 'tedouira' and is what gives authentic harira its characteristic body and slightly silky texture. Harira is served with dates, chebakia (honey-glazed sesame pastries), and warm bread. A squeeze of lemon at the table is essential. This is a soup that feeds the soul.
Ingredients
Serves 6
- 200 gred lentils(rinsed)
- 400 gcanned chickpeas(drained)
- 4tomatoes(finely diced)
- 3 tbsptomato paste
- 1large onion(finely diced)
- 2 stalkscelery(including leaves, chopped)
- 2 cmfresh ginger(grated)
- 1 tspground cinnamon
- 1 tspground turmeric
- 1 tspground cumin
- 1.5 Lvegetable or chicken stock
- 50 gvermicelli noodles(broken)
- 2 tbspflour(mixed with 100ml water for tedouira)
- 1 large bunchfresh coriander(chopped)
- 1 bunchfresh parsley(chopped)
- 2lemons(juice, to serve)
Instructions
- 1
Fry aromatics
Heat oil in a large pot. Fry onion until softened. Add ginger, celery, spices and tomato paste. Cook 3 minutes.
- 2
Add tomatoes and stock
Add fresh tomatoes, lentils and stock. Bring to a boil, then simmer 20 minutes until lentils are soft.
- 3
Add chickpeas and noodles
Add chickpeas and vermicelli. Cook 10 minutes.
- 4
Add the tedouira
Whisk flour-water paste until smooth. Pour slowly into the simmering soup while stirring constantly. Cook 10 minutes until soup thickens.
Add slowly and stir constantly to prevent lumps.
- 5
Finish with herbs
Stir in coriander and parsley. Taste and adjust seasoning. Serve with lemon wedges.
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Pro Tips
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The tedouira (flour paste) thickener is what gives harira its authentic body — don't skip it.
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Add the herbs at the end, not during cooking — they lose colour and freshness if overcooked.
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Harira improves overnight — make it the day before and reheat.
Variations
- •
Add 200g diced lamb or chicken for a more substantial version.
- •
Use broken spaghetti if vermicelli is unavailable.
Storage
Keeps 4 days in the fridge. Thickens considerably — add water when reheating.
History & Origin
Harira has been made in Morocco for centuries, with its roots in the broader Arabo-Berber culinary traditions of North Africa. It became the quintessential Ramadan soup because of its nourishing combination of protein (lentils, chickpeas) and carbohydrates (noodles) that replenishes the body after a day of fasting. Each Moroccan family has its own recipe, with variations including lamb, beef, or being entirely plant-based. The word 'harira' derives from the Arabic for 'silky.'
Frequently Asked Questions
What makes harira different from other lentil soups?
Harira has a distinctive set of characteristics: the aromatic combination of celery, fresh coriander and parsley used in large quantities; the warm Moroccan spices (cinnamon, ginger); and crucially, the tedouira — a flour-water paste stirred in near the end that gives harira its characteristic silky, slightly thick body. This thickening technique and the herb quantities are what set harira apart from any other lentil soup.
Can harira be made vegan?
Yes, easily — use vegetable stock instead of chicken stock, and the soup is otherwise naturally vegan already since it relies on lentils and chickpeas for protein rather than meat. Some families do add lamb or beef, but the plant-based version is just as traditional and common in Moroccan homes.
Why did my harira turn out too thin or too thick?
Thickness comes almost entirely from the tedouira (flour-water paste) — add it slowly while stirring constantly, and let it simmer a few extra minutes if the soup still feels thin. If it turns out too thick after reheating leftovers, just stir in a splash of hot stock or water to loosen it back up.
Nutrition Facts
Per serving (250g / 8.8 oz) · 6 servings total
Time Summary
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