Harira is a fragrant Moroccan soup of tomatoes, lentils, chickpeas, herbs, vermicelli, and tender lamb, often served with lemon and dates.
A tomato and spice base is simmered with legumes and meat, then finished with flour slurry for the soup’s characteristic silky body.
Add the vermicelli near the end and stir the thickening slurry gradually so the soup stays smooth rather than pasty.
Serving Suggestions
Serve with lemon wedges, dates, warm bread, and fresh cilantro. A small plate of olives makes a natural accompaniment.
Recipe Notes
Harira keeps refrigerated for up to 3 days. Add a little stock when reheating because the lentils and noodles continue to thicken the soup.
Moroccan Harira Soup
Fragrant Moroccan tomato soup with lentils, chickpeas, vermicelli, lamb, celery, cilantro, and warm spices.
Ingredients
Equipment
Method
Build the soup:
- Cook the lamb, onion, and celery in a large pot over medium heat for 6 minutes until the lamb is lightly browned and the vegetables soften.
- Add the tomatoes, lentils, stock, cumin, ginger, salt, and pepper. Simmer for 45 minutes until the lentils and lamb are tender.
- Stir in the chickpeas and cilantro.
Finish:
- Add the vermicelli and cook for 6 to 8 minutes until tender.
- Whisk the flour with 1/4 cup water in a small bowl. Stir the slurry into the soup and simmer for 5 minutes until lightly thickened.
- Taste and adjust seasoning.
Serve:
- Ladle into bowls and serve hot with lemon wedges, bread, and dates.
Nutrition
Notes
- A flour slurry gives harira its smooth body; add it gradually.
- Omit lamb for a vegetarian version and use vegetable stock.
- Keep the noodles slightly firm because they continue cooking in the hot soup.
