Moroccan Harira - Chickpea & Lentil Soup with lamb - An authentic recipe for hearty, rich, healthy and velvety warming Moroccan lentil and chickpea soup with herbs and tomatoes. This perfectly spiced soup is ideal for cosy dinners, Ramadan iftar tables, or anytime you crave a bowl of soulful comfort. Harira soup is a traditional Maghrebi favourite. The word Harira means Silk which refers to the silk like texture of the soup. If, like us you always have a soup on the table at Ramadan why not try Easy Turkish Lentil Soup or Chicken and sweetcorn soup.
About Harira
الحريرة al-ḥarīra pronounced Ha-ree-ra is a North African soup prepared traditionally in Morocco and Algeria with the latter not containing any lentils.
This is a soup that is made all over the Middle East too and it is especially popular during Ramadan. It is served to break or rather open the fast alongside dates.
The recipe is made up of chickpeas, lentils - green or brown, herbs - coriander, parsley, veggies - celery, tomatoes, onions, rice or vermicelli, meat such as lamb, beef or chicken.
It can be thickened with a flour and water mix (tedouira) or beaten eggs. It is usually served with a squeeze of Lemon and is flavoured with Cumin, Cinnamon and Ginger.
Smen can be added to the soup. This is a fermented butter which adds a cheesy almos t parmesan like flavour. As I haven't come across it in the UK, I add a little ghee and parmesan or Grana Padana at the end.
Ingredients
The ingredients in this recipe are pretty simple but here are some things to keep in mind:
Oil, Ghee or Butter
You can use Ghee and Oil or Butter and Oil.
Meat
I use diced lamb in this recipe. The cut doesn't actually matter because it is cooked for long enough that the pieces are tender regardless. You can also use beef or chicken.
Chickpeas
I use canned chickpeas in this recipe to make life easier. Traditionally chickpeas are soaked overnight for this recipe. You can use either.
Lentils
Either Green or Brown Lentils are used. I use Brown Lentils because that is what we had. Split lentils won't work in this recipe because they will break down completely and become a Dal.
Vermicelli Noodles
Made with Wheat rather than rice. You can add rice instead.
Onions
1 diced onion - white, yellow or red.
Celery
Including the leaves. 1 stalk is sufficient.
Parley and Coriander
A combination of the 2 tastes lovely.
Smen or Ghee
Smen is a Moroccan fermented Butter and can be found in Middle Easters or International Supermarkets. If you cannot find it, use Ghee. Some people add Grana Padana or Parmesa.
Flour
To thicken the soup
Spices
Ginger, Cinnamon, Tumeric, Black Pepper. I also add a little Cumin, Coriander, Cayenne and sometimes Smoked Paprika and a tablespoon of Ras el Hanout, which is available in most supermarkets. I add more Spices than are in the original recipe. Feel free to adjust or omit any spices.
Tomatoes
Traditionally skinless tomatoes are used in this recipe. They are poached and then pureed. I use pureed skinned plum tomatoes (so no need for boiling) and some tomato puree.
Stock
I cook the soup in stock rather then plain water to add another layer of flavour.
How to make Moroccan Soup - Step by Step
- Sear the Lamb
In a large pot, add oil or ghee.
Once hot, add lamb and sear till browned all over. If the meat is releasing a lot of liquid, allow the water to completely release so the meat can be browned properly. This builds deep flavour.
2. Saute the Onions
Add the Onions and cook till golden (6 - 7 minutes), then add the tomato puree and cook for 1 minutes.
3. Bloom the Spices
Add spices - cinnamon, turmeric, cumin (optional), ginger, cayenne pepper (optional), smoked paprika (optional), salt, black pepper. Stir in and cook for 2 minutes.
4. Build the Soup Base
Add Stock, Lentils and Chickpeas. Bring to a boil, then cook and cover on low heat for 20 minutes.
Blend celery, pureed tomatoes and half the Coriander and Parsley. Add to the pot and cover and cook over medium low for 10 minutes.
5. Add Fresh Herbs & Vermicelli
Add remaining coriander, parsley and vermicelli and cook for 5 minutes.
6. Thicken the soup.
Mix the flour in a bowl with some cold water and stir well so there are no lumps in the mixture. (You can also use an Egg). Bring the soup to a simmer and and pour in the flour mixture. Stir constantly and simmer for 2-3 minutes or till any foam from the top of the soup disappear. This will take a few minutes.
Stir in Smen or Ghee.
7. Finish & Serve
Season with salt and pepper to taste.
Serve hot with a generous squeeze of lemon and enjoy! You can also add chopped Dates on top.
What to serve with it
As well as serving with lemon wedges, Harira is served to to open fast during Ramadan and is therefore often served alongside:
dates, figs,
Honey cookies - chebakia.
Tips and Notes for making the best Harira
Here are my top tips to make this delicious soup:
Cooking out the Flour paste
After adding the flour, it needs to be cooked to make sure there is no floury flavour in the soup. To do this cook for at least 2-3 minutes. Foam will appear at the top of the soup, once this disappears the flour has cooked enough.
Rich, Silky Texture
To enhance the classic silk-like consistency that Harira is known for, ensure the lentils and chickpeas are well-cooked and soft before adding the vermicelli.
Blend the Onions
Traditionally the onions are blended for this recipe. You can do this If you prefer. I like to brown them a little.
Brown the Meat
Brown the meat first to seal it and bring out it's flavour. Any excess water will need to be released first.
Make it Vegetarian
Replace the meat with your favourite veg and vegetable stock. Cooking times can then be reduced to 15 - 20 minutes.
Tomato Puree or Harissa
Instead of tomato puree, add a tablespoon of Harissa paste (I love rose harissa) or any other paste that you like.
Spices
I have added some extra spices such as cumin, cayenne, smoked paprika - Skip these if you prefer. I also add a tablespoon of Ras el Hanout sometimes, which is available in most supermarkets.
Smen
Add Ghee instead. You can add a small grating of Parmesan or Grana Padana at the end to mimic the flavour of Smen which is sa fermented Butter from Morocco.
Storage and Leftovers
How to reheat
Allow the soup to cool completely and store in air tight containers for 4 days. To reheat, add a splash of water before mixing and warming on the stove over medium low heat.
How to freeze
Freeze in an airtight container for up to 3 months. To reheat from frozen, add a splash of water, stir though and warm over medium low heat till warmed through.
This soup is best frozen before adding Vermicelli.
How to reheat
Thaw the soup over low heat. Once warmed add the vermicelli and flour paste. Cook for 5 minutes.
More Soup Recipes you may enjoy:
Roast Pumpkin and Sweet Potato Soup
Creamy Chicken, Orzo and Mushroom Soup
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📖 Recipe
Moroccan Harira - Chickpea & Lentil Soup with lamb
Ingredients
- 3 tablespoon Vegetable or Sunflower OIl or Ghee
- 500 g Lamb boneless, diced, any cut (or use Veal)
- 1 large Onion diced
- 1 tablespoon Tomato Puree
- ½ teaspoon Ground Cinnamon
- 1 teaspoon Ground Turmeric
- 1 teaspoon Ground Cumin Optional
- ½ teaspoon Ground Coriander Optional
- 1 teaspoon Ground Ginger
- ½ teaspoon Cayenne Pepper Optional
- ¾ teaspoon Smoked Paprika Optional
- 2 teaspoon Salt Adjust according to preference and check if your stock already has salt in it
- 1 teaspoon Ground Black Pepper
- 1 l Chicken Stock or Veg Stock
- 120 g Brown Lentils washed, picked and drained
- 400 g Chickpeas from a tin
- ¼ cup Celery stalks and leaves, chopped finely
- 250 g Tinned Plum Tomato pureed
- Large handful Coriander Leaves washed and chopped
- Large handful Parsley Leaves Optional
- 4 tablespoon Vermicelli wheat not rice, broken
- 2 tablespoon Plain Flour or Corn Flour
- ½ teaspoon Smen or Ghee
- Lemon Wedges to serve
Instructions
1. Sear the Lamb
- In a large pot, add oil or ghee. Once hot, add lamb and sear till browned all over. If the meat is releasing a lot of liquid, allow the water to completely release so the meat can be browned properly. This builds deep flavour.
2. Saute the Onions
- Add the Onions and cook till golden (6 - 7 minutes), then add the tomato puree and cook for 1 minutes.
3. Bloom the Spices
- Add spices - cinnamon, turmeric, cumin (optional), coriander, ginger, cayenne pepper (optional), smoked paprika (optional), salt, black pepper. Stir in and cook for 2 minutes.
4. Build the Soup Base
- Add Stock, Lentils and Chickpeas. Bring to a boil, then cook and cover on low heat for 20 minutes. Blend celery, pureed tomatoes and half the Coriander and Parsley. Add to the pot and cover and cook over medium low for 10 minutes.
5. Add Fresh Herbs & Vermicelli
- Add remaining coriander, parsley and vermicelli and cook for 5 minutes.
6. Thicken the soup
- Mix the flour in a bowl with about ½ cup hot water and stir well so there are no lumps in the mixture. (You can also use an Egg). Bring the soup to a simmer and and pour in the flour mixture. Stir constantly and simmer for 2-3 minutes or till any foam from the top of the soup disappear. This will take a few minutes.Stir in Smen or Ghee.
7. Finish & Serve
- Season with salt and pepper to taste. Serve hot with a generous squeeze of lemon and enjoy! You can also add chopped Dates on top.
Lisa says
I've been around the block testing out harira recipes, often times finding them too heavy on the tomatoes or lacking somewhat; but this one, I really liked. I did switch it up a bit using two lamb shanks as it was what I had. I browned them whole and proceeded with the recipe as written, shredding the meat at the end. I also omitted the roux and the vermicelli as I was trying to keep it low-carb. This turned out fabulous and it will be put on the repeat list.
Safira says
I'm so glad you liked it Lisa and I really appreciate you sharing your amendments. I can't wait to try your version!Love the idea of the browned lamb shank shredded meat. YUM!