Description
A traditional Moroccan soup made with tomatoes, lentils, chickpeas, fragrant spices, fresh herbs, and vermicelli noodles, creating a rich and comforting dish often enjoyed during Ramadan.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 celery stalks with leaves, finely chopped
- 2 cups fresh tomatoes, blended or finely grated (about 4 medium tomatoes)
- 1/2 cup dried lentils, rinsed
- 1/2 cup dried chickpeas, soaked overnight and drained
- 100 g lamb or beef, cut into small cubes (optional)
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons salt, or to taste
- 6 cups water or broth
- 1/2 cup vermicelli noodles
- 2 tablespoons all-purpose flour
- 1/2 cup water (for thickening mixture)
- lemon wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat and sauté the chopped onion and celery for about 5 minutes until softened.
- If using meat, add the lamb or beef cubes and cook until lightly browned.
- Add ginger, turmeric, cinnamon, black pepper, and salt, stirring well to coat the ingredients.
- Stir in the blended tomatoes, lentils, soaked chickpeas, and water or broth.
- Bring to a boil, then reduce heat and simmer for 40–50 minutes until the lentils and chickpeas are tender.
- In a bowl, whisk together flour and 1/2 cup water until smooth.
- Slowly pour the mixture into the soup while stirring continuously to prevent lumps.
- Add vermicelli noodles and cook for another 8–10 minutes until tender.
- Stir in chopped parsley and cilantro during the final minutes of cooking.
- Taste and adjust seasoning as needed. Serve hot with lemon wedges.
Notes
- Stir constantly when adding the flour mixture to avoid lumps.
- The soup thickens as it rests, so add a little broth when reheating if needed.
- For quicker preparation, canned chickpeas can replace dried chickpeas.
- Fresh herbs added at the end brighten the flavor.
- Harira tastes even better the next day as the flavors develop.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 13g
- Cholesterol: 15mg
