Moroccan Harira – Chickpea & Lentil Soup with lamb - A 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.
Moroccan Harira – Chickpea & Lentil Soup
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 and notes for Harira
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 tbsp 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 Harira
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 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.
Moroccan Harira – Chickpea & Lentil Soup with lamb - Notes
The soup will thicken as it cools and a skin will form on top - To reheat, add a splash of water before mixing and warming on the stove over medium low heat.
Onions - Traditionally the onions are blended for this recipe. You can do this If you prefer.
Celery - The celery can also be blended for the recipe.
Flour Paste - Make the flour, water mix beforehand as you will find that the lumps need to be whisked out and this takes a little bit of effort.
Alternatively use Cornflour which mixes more readily with water.
Tips for making the best Harira
Here are my top tips to make this delicious soup:
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.
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
Instead of tomato puree, add a tbsp 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 tbsp 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
Allow the soup to cool completely and store in air tight containers for 4 days.
The soup thickens as it cools. To reheat, add a splash of water, stir though and warm over medium low heat till warmed through.
How to freeze Harira Soup
This soup is best frozen before adding noodles or the thickening flour paste. If you wish to freeze it, don’t add the vermicelli or thickener and freeze in an airtight container for 3 months.
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:
Golden Chickpea Soup with Halloumi
Healing Turmeric and Ginger Chicken Noodle Soup
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Moroccan Harira – Chickpea & Lentil Soup with lamb
Moroccan Harira – Chickpea & Lentil Soup with lamb - A 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.
Ingredients
- 3 tbsp Vegetable or Sunflower OIl or Ghee
- 300 g Lamb boneless, diced, any cut
- 1 Onion diced
- 1 tbsp Tomato Puree
- ½ tsp Ground Cinnamon
- ¼ tsp Ground Turmeric
- 1 tsp Ground Cumin Optional
- 1 tsp Ground Ginger
- 1 tsp Cayenne Pepper Optional
- ¾ tsp Smoked Paprika Optional
- 2 tsp Salt Adjust according to preference and check if your stock already has salt in it
- ¾ tsp Ground Black Pepper
- 1 stalk Celery stalk and leaves, chopped finely
- 400 g Chickpeas from a tin
- 80 g Brown Lentils washed, picked and drained
- 200 g Tinned Plum Tomato pureed
- 1.5 l Chicken Stock or Veg Stock
- 3 tbsp Plain Flour mixed with 125 ml warm water
- Small handful Coriander Leaves washed and chopped
- Small Small Parsley Leaves Optional
- 4 tbsp 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), then add the tomato puree and cook for 1 minute.
-
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!
Recipe 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.
Notes for making Harira
The soup will thicken as it cools and a skin will form on top - To reheat, add a splash of water before mixing and warming on the stove over medium low heat.
Onions - Traditionally the onions are blended for this recipe. You can do this If you prefer.
Celery - The celery can also be blended for the recipe.
Flour Paste - Make the flour, water mix beforehand as you will find that the lumps need to be whisked out and this takes a little bit of effort.
Alternatively use Cornflour which mixes more readily with water.
Tips for making the best Harira
Here are my top tips to make this delicious soup:
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.
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
Instead of tomato puree, add a tbsp 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 tbsp 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
Allow the soup to cool completely and store in air tight containers for 4 days.
The soup thickens as it cools. To reheat, add a splash of water, stir though and warm over medium low heat till warmed through.
How to freeze Harira Soup
This soup is best frozen before adding noodles or the thickening flour paste. If you wish to freeze it, don’t add the vermicelli or thickener and freeze in an airtight container for 3 months.
How to reheat
Thaw the soup over low heat. Once warmed add the vermicelli and flour paste. Cook for 5 minutes.
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