A warming lentil, tomato and chickpea bowl in the style of harira, brightened with lemon and herbs.
Harira is Morocco's iconic soup, traditionally eaten to break the fast during Ramadan, built on a base of lentils, chickpeas, tomatoes and warming spices like cinnamon, ginger and turmeric. This bowl thickens that classic combination slightly less into a soup and more into a hearty spoonable bowl, keeping the essential flavors intact β the tomato-forward broth, the warmth of the spice blend, and the finishing squeeze of lemon that harira is known for.\n\nThe technique that gives harira its depth is building the base slowly: onion and celery cooked down first, tomato paste added and cooked until it darkens, then the warming spices bloomed briefly in the fat before any liquid goes in. Some traditional versions use a flour-and-water paste (tedouira) stirred in near the end to thicken the broth β this version relies on the lentils breaking down naturally instead, which is a common simplified home approach.\n\nFinish with a hefty squeeze of lemon and fresh cilantro right before serving β the acidity is what brings the whole spiced pot into balance.
Serves 4
Heat olive oil in a large pot over medium heat. Add onion and celery and cook 6-7 minutes until softened, then add garlic and cook 30 seconds.
Stir in tomato paste and cook 1-2 minutes until it darkens slightly, then add cinnamon, ginger and turmeric and cook 30 seconds until fragrant.
Add crushed tomatoes, lentils and stock. Bring to a boil, reduce to a simmer, and cook 30-35 minutes, stirring occasionally, until the lentils are tender and starting to break down.
Stir occasionally, especially in the last 10 minutes β the lentils naturally thicken the broth and can catch on the bottom of the pot if left unattended.
Stir in chickpeas and simmer 5 more minutes to heat through.
Off heat, stir in lemon juice and most of the cilantro. Taste and adjust salt, then ladle into bowls and top with remaining cilantro.
Stir the pot more frequently in the last 10 minutes of simmering β this is when the lentils thicken the broth and are most likely to stick and scorch.
Add the lemon juice off heat, right before serving β cooking it into the pot for a long time mutes its brightness.
Use brown or green lentils, not red β red lentils break down too completely and turn the whole bowl into more of a puree than a textured stew.
Add small pieces of cooked lamb or beef for a more traditional, meat-based harira, browning the meat with the onion at the start.
Stir in cooked vermicelli noodles in the last few minutes for the traditional harira texture served during Ramadan.
Add a pinch of saffron along with the other spices for a more festive, fragrant version.
Refrigerate in an airtight container for up to 4 days; the soup thickens as it sits, so add water or stock when reheating. Freezes well for up to 3 months.
Harira is deeply tied to Ramadan in Morocco, traditionally served each evening to break the fast alongside dates and honeyed pastries, though it's eaten year-round as a hearty everyday soup as well. Recipes vary significantly by region and family, with some versions including meat, vermicelli or a flour-thickened broth.
Yes, this version is already vegan as written β just double-check your stock doesn't contain any animal-based ingredients.
Simmer it longer uncovered so more liquid evaporates and the lentils break down further, or mash a portion of the lentils against the side of the pot to thicken it naturally.
Yes β brown cubed lamb or beef with the onion at the start of the recipe, then extend the simmer time by about 20 minutes so the meat becomes tender.
Per serving (450g / 15.9 oz) Β· 4 servings total
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