Go Back
–+ servings
Moroccan harira soup with tomato broth, lentils, chickpeas, vermicelli, lamb, celery, cilantro, lemon, and dates.

Moroccan Harira Soup

No ratings yet
Fragrant Moroccan tomato soup with lentils, chickpeas, vermicelli, lamb, celery, cilantro, and warm spices.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Moroccan
Calories: 340
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Soup
  • 1/2 lb boneless lamb cut into small cubes
  • 1 medium yellow onion diced
  • 2 stalks celery diced
  • 1 28 oz crushed tomatoes
  • 1 cup brown or green lentils rinsed
  • 1 15 oz chickpeas drained and rinsed
  • 6 cups chicken stock
  • 1/2 cup fine vermicelli broken into short pieces
  • 1/4 cup cilantro chopped
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 2 tbsp all-purpose flour mixed with water

Equipment

  • Large soup pot
  • Blender
  • Wooden spoon
  • Ladle
  • Small bowl

Method
 

Build the soup:
  1. 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.
  2. Add the tomatoes, lentils, stock, cumin, ginger, salt, and pepper. Simmer for 45 minutes until the lentils and lamb are tender.
  3. Stir in the chickpeas and cilantro.
Finish:
  1. Add the vermicelli and cook for 6 to 8 minutes until tender.
  2. 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.
  3. Taste and adjust seasoning.
Serve:
  1. Ladle into bowls and serve hot with lemon wedges, bread, and dates.

Nutrition

Calories: 340kcalCarbohydrates: 48gProtein: 20gFat: 8gSaturated Fat: 2gCholesterol: 35mgSodium: 780mgFiber: 12gSugar: 9g

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.