Chef-tested recipe
A fragrant tomato soup with tender lamb, chickpeas, lentils, fresh herbs, and vermicelli
Harira is Morocco’s fragrant tomato-based soup of legumes, herbs, spices, and often meat. It is closely associated with Ramadan, when many families serve it to break the fast, but it is cooked throughout the year. This version uses lamb, soaked chickpeas, brown lentils, coriander, parsley, celery, ginger, cinnamon, and fine vermicelli, finished with the traditional flour-and-water thickener known as tedouira.
Recipe at a glance
- Servings
- 8 servings
- Prep Time
- 35 mins
- Cook Time
- 1 hour 45 mins
- Total Time
- 2 hours 20 mins
- Cuisine
- Moroccan
- Course
- Main dishes
- Cooking Method
- Stovetop simmering and flour-thickened finishing
- Difficulty
- Intermediate
- Best Served With
- Best served with dates, chebakia, boiled eggs, warm Moroccan bread, lemon wedges, and mint tea.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Large heavy stockpot with lidpaid link
- Fine-mesh strainerpaid link
- Large mixing bowlpaid link
- Balloon whiskpaid link
- Chef’s knifepaid link
- Cutting boardpaid link
- Wooden spoonpaid link
- Digital kitchen scalepaid link
Ingredients
For the soup base
- Dried chickpeas, soaked for 8 to 12 hours and drainedpaid link: 250 g
- Brown or green lentils, rinsedpaid link: 200 g
- Boneless lamb shoulder, cut into 2 cm pieces: 600 g
- Extra-virgin olive oilpaid link: 50 ml
- Yellow onion, finely grated: 300 g
- Celery stalks with leaves, finely chopped: 200 g
- Fresh coriander leaves and tender stems, chopped: 60 g
- Flat-leaf parsley leaves and tender stems, chopped: 60 g
- Crushed tomatoes: 1000 g
- Tomato paste: 60 g
- Ground ginger: 8 g
- Ground turmeric: 4 g
- Ground cinnamon: 2 g
- Freshly ground black pepper: 5 g
- Fine sea saltpaid link: 18 g
- Water or unsalted lamb stock: 2500 ml
For the tedouira and finish
- Plain flourpaid link: 80 g
- Cold water: 250 ml
- Fine vermicelli: 150 g
- Fresh coriander, chopped: 25 g
- Lemons, cut into wedges: 400 g
Preparation Overview
Soak the chickpeas overnight, then drain and rinse them. Grate the onion and finely chop the celery and herbs so they melt into the broth. Whisk the flour and cold water until completely smooth before it is needed.
Method
Heat the olive oil in a large heavy pot over medium heat. Add the lamb and cook for 5 minutes until lightly coloured.
Add the onion, celery, 60 g coriander, parsley, ginger, turmeric, cinnamon, black pepper, and salt. Cook for 5 minutes while stirring.
Add the crushed tomatoes, tomato paste, soaked chickpeas, and water or stock. Bring to a boil, skim the surface, then cover partly and simmer gently for 60 minutes.
Add the rinsed lentils and continue simmering for 25 to 30 minutes until the chickpeas, lentils, and lamb are tender.
Whisk the flour with 250 ml cold water until no lumps remain, then strain it if necessary.
Bring the soup to a steady simmer and pour in the flour mixture gradually while stirring continuously.
Simmer for 10 minutes, stirring from the base, until the broth is glossy and lightly thickened.
Add the vermicelli and cook for 4 to 6 minutes until tender, stirring so it does not clump.
Stir in the remaining coriander, adjust salt and pepper, and add hot water if the harira has become too thick.
Rest for 5 minutes and serve hot with lemon wedges.
Beginner Technique Notes
Do not add dry, unsoaked chickpeas directly because they will not soften in the stated cooking time.
Keep the flour slurry moving as it enters the soup to prevent lumps.
Harira should be substantial but still pourable; thin it with hot water when reheating.
Add the vermicelli only near the end because it continues absorbing broth after cooking.
Tips and Variations
Beef chuck may replace lamb shoulder while keeping the same gentle simmer.
Use rice instead of vermicelli for a common household variation, adjusting the cooking time.
For a meatless harira, omit the lamb and use vegetable stock, increasing the chickpeas slightly.
A small spoonful of smen may be added with the spices for a more pronounced traditional aroma.
Serving Ideas
- Ladle the harira into warm bowls with chickpeas, lentils, and lamb distributed evenly, then offer lemon at the table.
Storage
Cool within 2 hours and refrigerate for up to 3 days. Reheat to at least 74°C, adding hot water because the lentils and vermicelli continue thickening the soup. Freeze without vermicelli for up to 3 months.
Nutritional Value
Allergen Notes
Contains gluten from flour and vermicelli and celery from the soup base. Check stock, tomato products, flour, and pasta for additional allergens or cross-contact.
Frequently Asked Questions
What makes harira different from other lentil soups?
Its Moroccan identity comes from tomato, chickpeas, lentils, abundant fresh herbs, warming spices, and a smooth flour-thickened finish.
Why is harira served during Ramadan?
It is nourishing, hydrating, and traditionally eaten when families break the daily fast.
Can I use canned chickpeas?
Yes. Drain and rinse them, then add them with the lentils because they need less cooking.
Why did my harira become very thick?
The lentils, flour, and vermicelli continue absorbing liquid; loosen it gradually with hot water or unsalted stock.
