Harira (Moroccan Lentil & Chickpea Soup)

Have you tried Harira? If not, you are about to learn of very hearty and delicious soup all the way from Africa. Harira is a traditional Moroccan soup with layers of flavors and textures.

Rich in heritage, it’s often served as a comforting meal to break the fast during Ramadan in the Middle East and Africa. But it’s so popular and beloved by so many, harira is enjoyed year-round…

Why not? Who can resist a bowl full of tender lamb, perfectly cooked lentils, wholesome chickpeas, and tons of earthy herbs and spices in a rich tomato based soup.

The next time you’re looking for new flavors in your soup, try this thick, warm and comforting soup loaded with beautiful toppings. We are excited to present our version of this Moroccan delicacy, so worthy to be on GypsyPlate.

Yes, that’s the main essence of our work. Try to hunt these delicious foreign flavors and bring them to your kitchen.

We love to cook one cracking meal after another from all over the world. Our Ropa Vieja from Cuba, Dublin Coddle from Ireland, Menudo from the Philippines, Kleftiko from Greece, and so many more. It’s so great to introduce you to these varied flavors.

Today’s Harira is one special dish from north Africa. We hope you love this new international soup recipe as much as we do.

We Love this Moroccan Soup for

• Delicious flavors: Harira is a soup full of warm, earthy spices, herbs, protein, and vegetables making it very tasty and flavorful.
• Nutrition: This rich, hearty soup is packed with nutrients. With lentils, chickpeas, tomatoes, and usually some kind of meat, it’s a wholesome meal full of nutrients.
• Comfort food factor: Like many hearty soups, Harira is an ultimate comfort food. There’s something special about curling up with a warm bowl of soup.
• Ease to make: Even with the long list of ingredients, this soup is relatively easy to make. Simply make the base and allow it all to simmer.
• Versatility: Harira is highly adaptable, so you can easily customize it to make it your own.
• Cultural significance: Harira holds a special place in Moroccan cuisine and culture, particularly during Ramadan. It’s an iconic dish that shouldn’t be missed.

What is Harira?

Harira (pronounced huh-rear-rah) is a Moroccan lentil soup known for its creamy, rich, hearty flavor. The term “Harira” is derived from the Arabic word ‘hareer,’ meaning ‘silk,’ which refers to the soup’s signature velvety, creamy consistency.

Harira is made with a mix of lentils, chickpeas, tomatoes, celery, onions, and often includes meat, usually lamb or beef.

The soup is seasoned by mix of different Moroccan spices. Fresh herbs such as cilantro and parsley, along with a squeeze of lemon juice, are often added as finishing touches.

For many Moroccans, Harira is more than just a soup. It is is deeply rooted in Moroccan culture and has particular significance during Ramadan, the Islamic holy month of fasting. Traditionally, Moroccans break their day-long fast with dates and a bowl of Harira. The soup is rich, hearty, and nourishing, providing energy after a day of fasting.

Its exact origins of are unclear, as the recipe has been passed down and adapted over generations. You will find many variations all over the country. While the traditional recipes often include meat, it can easily be made vegetarian or vegan by omitting the meat.

Harira’s popularity has spread beyond Morocco’s borders, reaching other parts of North Africa, the Middle East, and even further.

Ingredients Needed

• Meat – Today we are using lamb (cut into small cubes) in our Harira, but you can use beef instead. Small cubes of chuck roast would work great here.
• Veggies – Red onion, carrot, celery, crushed tomatoes.
• Aromatics – Ginger and garlic.
• Spices and seasoning – Cumin, paprika, red chili flakes, turmeric, cinnamon, black pepper, saffron, salt, fresh cilantro.
• Lentils – Brown lentils, red lentils and chickpeas
• Chicken stock
• Rice – Today we are using long grain white rice. Some people substitute rice with broken vermicelli.
• Extra virgin olive oil
• For garnish – Fresh cilantro, pomegranate seeds, pistachios, lemon.

Moroccan Harira Recipe

Here is the stove top method. See later in the post for slow cooker or instant pot methods.

1. Cook the vegetable base for the soup: In a large dutch oven, heat extra virgin olive oil over medium high heat. Sauté onion, celery and carrots for 5 minutes, till they start to soften up. Add ginger and garlic, and sauté for a couple of minutes.

2. Add the lamb cubes along with spices: Add chopped lamb cubes and sauté for a minute.

Add spices (cumin, paprika, red chili flakes, turmeric, cinnamon, salt, pepper and saffron), and cook for a couple of minutes.

3. Add the tomatoes and lentils: Add crushed tomatoes, lentils and cilantro, and mix well. Let it cook for 5 minutes.

4. Simmer the soup: Add chicken stock and chickpeas and increase the temperature to high. Bring the soup to a low boil.

Reduce heat to low, cover, and let it simmer for 45 minutes to 1 hour, or until lentils are tender. Stir occasionally and add a splash of water if the soup is getting very thick. (This soup has a thick consistency, but you should be able to pour it like a thick soup).

5. Add the rice: Stir in the rice or vermicelli and cook for 15 minutes, or till it is cooked. Taste and adjust the seasonings.

6. Enjoy: Serve immediately with preferred garnishing and lemon wedges. A dollop of yogurt on top and a side of pita bread is also great with this Moroccan lentil soup.

Variations

1. Go vegetarian or vegan: Traditional Harira often includes meat, usually lamb or beef. However, a vegetarian or vegan version can be made by simply omitting the meat and using vegetable broth instead of chicken broth. Additional veggies or extra legumes can be added for more substance.
2. Make it spicy: If you like your food with a kick, add more heat to the soup with extra cayenne pepper or fresh chili peppers. Some Harira soups have their famous spice blend, harissa. We have a great recipe for Harissa that makes a great addition.
3. Try different grains: While not traditional, you can experiment with other grains like quinoa, bulgur, or barley for different textures and flavors.
4. Add more veggies: You can add other veggies to the soup based on your preference, or what’s in season. Some people add bell peppers or spinach to their Harira.

Crockpot Method

Slow Cooker with Sauté Function Method

Choose the sauté function and heat a little oil in the bottom of the slow cooker. When hot, add the diced onion, carrot and celery. Stir fry for 5 minutes until softened. Add the crushed garlic and ginger. Sauté for couple of minute.

Add the lamb. Brown the lamb on all sides, then add spices. Stir to coat the lamb in the spices

Add the crushed tomatoes, chickpeas, lentils and chicken stock. Stir well and then cook for 7-8 hours on low or for 4-5 hours on high, adding rice halfway through the cooking time.

Serve with preferred toppings and lemon wedges.

Instructions for slow cooker without a sauté function

Here you can start the recipe by sautéing the veggies and lamb along with spices on stovetop, then transfer it to the crockpot and follow the rest of the recipe above.

Or skip the stovetop all together, and mix all of the ingredients except the rice and garnishing in the crockpot. Stir well so everything is well combined. Cook for 7-8 hours on low or for 4-5 hours on high, adding rice halfway through the cooking time.

Instant Pot Method

Set the Instant Pot to sauté mode. Heat extra virgin olive oil and sauté onion, celery and carrots for 5 minutes, till it starts to soften up. Add ginger and garlic and sauté for a couple of minutes. Add chopped lamb cubes and sauté for a minute. Add in spices and cook for couple more minutes.

Add crushed tomatoes along with lentils and chickpeas and mix well. Let it cook for 5 minutes, then add chicken stock.

Set the Instant Pot to High Pressure and seal the vent. Pressure cook for 30 minutes. Allow the pressure to release naturally for 10 minutes. Carefully remove the lid and set the Instant Pot to the sauté setting. Add rice and cook till rice is cooked and soup has thickened. Taste and adjust the seasonings. Serve with preferred toppings.

Leftovers and Storage

Like any other soup, Harira is great as leftovers, when all the flavors get enhanced as it sits for a few days. Simply allow it to cool completely. Store it in glass or plastic air tight containers in the refrigerator for 4-5 days.

Harira can also be frozen. Allow the soup to cool completely before transferring to freezer-safe containers. Freeze for up to 3 months, and thaw overnight in the refrigerator.

Reheat the soup in a saucepan over medium heat, stirring occasionally until heated through. If it has thickened up too much, you can add in a splash of water.

Make this popular recipe from the other side of the world, and enjoy the new flavors in your soup. Spread the word about GypsyPlate, and introduce these new dishes to your friends and family.

Don’t wait for chilly winter nights to try these awesome exotic flavors in your soup bowl. Tonight is the time to go the Harira way. All you need is to pick up some ingredients and come back here for the recipe…

Moroccan Harira, in our Gypsy Bowl… enjoy!

Try these other soups from around the world!
Hungarian Goulash
Laksa Noodle Soup
Asopao de Camarones
Finnish Salmon Soup
Bahamian Boiled Fish
Avgolemono Soup
Caldo de Res
Ribollita
Sancocho
Fasolada

Harira (Moroccan Lentil & Chickpea Soup)

Yield: 4-6 servings

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 30 minutes

Harira is a delightfully flavorful Moroccan soup full of lentils, chickpeas, lamb, and an array of veggies and exotic spices. It is especially popular during Ramadan.

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Ingredients

• 3-4 Tbsp extra virgin olive oil
• 1 small red onion, diced
• 3 celery stalks, diced
• 2 carrots, diced
• 4-5 garlic cloves, finely chopped
• 1 Tbsp ginger, finely chopped
• 1 pound lamb or chuck roast, cut into small cubes
• 1 tsp cumin
• 2 tsp paprika
• ½ tsp red chili flakes
• ½ tsp turmeric
• 1 tsp cinnamon
• 1 tsp black pepper
• ½ tsp saffron, crushed
• salt, to taste
• 28oz crushed tomatoes
• ½ cup brown lentils, rinsed
• ½ cup red lentils, rinsed
• 1 15oz can chickpeas
• ¼ cup cilantro
• 7 cups chicken stock
• ¼ cup long grain rice, rinsed, or ¼ cup broken vermicelli

Garnish

• fresh cilantro, chopped
• pomegranate seeds
• pistachios, roughly chopped
• lemon wedges

Instructions

Stove Top Method:

1. In a large dutch oven, heat extra virgin olive oil over medium high heat. Sauté onion, celery and carrots for 5 minutes, till they start to soften up. Add ginger and garlic, and sauté for a couple of minutes.
2. Add chopped lamb cubes and sauté for a minute. Add spices (cumin, paprika, red chili flakes, turmeric, cinnamon, salt, pepper and saffron), and cook for a couple of minutes.
3. Add crushed tomatoes, lentils and cilantro. Mix well. Let it cook for 5 minutes.
4. Add chicken stock and chickpeas, and increase the temperature to high. Bring the soup to a low boil. Reduce heat to low, cover, and let it simmer for 45 minutes to 1 hour, or until lentils are tender. Stir occasionally and add a splash of water if the soup is getting very thick. (This soup has thick consistency, but you should be able to pour it like a thick soup).
5. Stir in the rice or vermicelli and cook for 15 minutes, or till it is cooked. Taste and adjust the seasonings.
6. Serve immediately with preferred garnishing and lemon wedges.

Crockpot Method (with Sauté Mode):

1. Choose the sauté function and heat a little oil in the bottom of the slow cooker. When hot, add the diced onion, carrot and celery. Stir fry for 5 minutes until softened. Add the crushed garlic and ginger. Sauté for couple of minute.
   Add the lamb. Brown the lamb on all sides, then add spices. Stir to coat the lamb in the spices.
   Add the crushed tomatoes, chickpeas, lentils and chicken stock. Stir well.
   Cook for 7-8 hours on low or for 4-5 hours on high, adding rice halfway through the cooking time.
   Serve with preferred toppings and lemon wedges.

Crockpot Method (without Sauté Mode):

1. Optional - Sauté the veggies and lamb along with spices on stovetop, then transfer it to the crockpot and follow the rest of the recipe.
2. Add all ingredients into crockpot, except rice and garnishes. Stir so that everything is well combined. Cook for 7-8 hours on low or for 4-5 hours on high, adding rice halfway through the cooking time.

Instant Pot Method

1. Set the Instant Pot to sauté mode. Heat extra virgin olive oil and sauté onion, celery and carrots for 5 minutes, till it starts to soften up. Add ginger and garlic and sauté for a couple of minutes. Add chopped lamb cubes and sauté for a minute. Add in spices and cook for couple more minutes.
2. Add crushed tomatoes along with lentils and chickpeas and mix well. Let it cook for 5 minutes, then add chicken stock.
3. Set the Instant Pot to High Pressure and seal the vent. Pressure cook for 30 minutes. Allow the pressure to release naturally for 10 minutes.
4. Carefully remove the lid and set the Instant Pot to the sauté setting. Add rice and cook till rice is cooked and soup has thickened. Taste and adjust the seasonings. Serve with preferred toppings.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.