Moroccan Harira – Chickpea & Lentil Soup with lamb - An authetic recipe for hearty, healthy and velvety warming Moroccan lentil and chickpea soup with herbs and tomatoes. 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 and 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, 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.
Spices
Ginger, Cinnamon, Tumeric. I also add a little Cumin, Cayenne and sometimes Smoked Paprika and a tablespoon of Ras el Hanout, which is available in most supermarkets.
Tomatoes
Traditionally skinless tomatoes are used in this recipe. They are poached and then pureed. I use pureed skinned plum tomatoes 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
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.
Add the Onions and cook till golden (6 - 7 minutes), then add the tomato puree and cook for 1 minutes.
Add spices - cinnamon, turmeric, cumin (optional), ginger, cayenne pepper (optional), smoked paprika (optional), salt, black pepper. Stir in and cook for 2 minutes.
Add celery, chickpeas, lentils, pureed tomatoes and stock. Bring to a boil and then turn the heat own and simmer for 45 minutes.
Add the flour mixture and cook till any foam from the top of the soup disappear. This will take a few minutes.
Add coriander, parsley and vermicelli and cook for 5 minutes.
Serve with lemon wedges and enjoy!
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, moroccan pitta bread, Honey cookies - chebakia.
Tips and Notes for making the best Harira
Here are my top tips to make this delicious soup:
Add a 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 3 minutes. Foam will appear at the top of the soup, once this disappears the flour has cooked enough.
Blend the Onions
Traditionally the onions are blended for this recipe. You can do this If you prefer.
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 0r 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
You can add a small grating of Parmesan or Grana Padana at the end to mimic the flavour of Smen which is sometimes added to this soup.
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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Moroccan Harira – Chickpea & Lentil Soup with lamb
Ingredients
- 3 tablespoon Vegetable or Sunflower OIl or Ghee
- 350 g Lamb boneless, diced, any cut (or use Veal)
- 2 Onions diced
- 1 teaspoon Ground Cinnamon
- ¾ teaspoon Ground Turmeric
- 1 teaspoon Ground Cumin Optional
- 2 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
- ¾ teaspoon Ground Black Pepper
- 1 tablespoon Tomato Puree
- 1 l Chicken Stock or Veg Stock
- 80 g Brown Lentils washed, picked and drained
- 400 g Chickpeas from a tin
- 1 stalk Celery stalk and leaves, chopped finely
- 200 g Tinned Plum Tomato pureed
- Small handful Coriander Leaves washed and chopped
- Small handful Parsley Leaves Optional
- 4 tablespoon Vermicelli wheat not rice, broken
- Lemon Wedges to serve
Instructions
- 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.
- Add the Onions and cook till golden (6 - 7 minutes).
- Add spices - cinnamon, turmeric, cumin (optional), ginger, cayenne pepper (optional), smoked paprika (optional), salt, black pepper. Stir in and cook for 2 minutes.
- Add Tomato Puree and let it cook for 2 minutes on medium high.
- 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.
- Add remaining coriander, parsley and vermicelli and cook for 5 minutes.
- Serve with lemon wedges and enjoy!
Notes
What to serve with Harira
As well as serving with lemon wedges, Harira is served to to open fast during Ramadan and is therefore often served alongside dates, figs, moroccan pitta bread, Honey cookies - chebakia.Tips and Notes for making the best Harira
Here are my top tips to make this delicious soup:Add a 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 3 minutes. Foam will appear at the top of the soup, once this disappears the flour has cooked enough.Blend the Onions
Traditionally the onions are blended for this recipe. You can do this If you prefer.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 0r 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
You can add a small grating of Parmesan or Grana Padana at the end to mimic the flavour of Smen which is sometimes added to this soup.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.Nutrition
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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!