Moroccan harira soup is a hearty, flavorful dish that is both comforting and satisfying. Known as Morocco’s most popular soup, it combines lentils, chickpeas, pasta, and aromatic spices into a warming meal that is perfect for any time of the year. While I enjoy adding lamb for depth and richness, this soup is just as delicious when made vegetarian.

Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between hearty and comforting while still being light enough to enjoy as a starter. The combination of lentils, chickpeas, and pasta makes it filling, while the spices create layers of warmth and flavor that develop beautifully as the soup simmers. I also appreciate how versatile it is—sometimes I make it with lamb, and other times I go fully vegetarian, and it’s always a hit. This soup also has a lovely silky texture from the flour slurry, which makes it extra satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Extra-virgin olive oil

• Boneless lamb shoulder, cubed (optional for a vegetarian version)

• Yellow onion

• Kosher salt

• Smoked paprika

• Ground coriander

• Ground cumin

• Ground ginger

• Freshly ground black pepper

• Ground cinnamon

• Garlic cloves

• Tomato paste

• Chicken broth (or vegetable broth for a vegetarian option)

• Crushed tomatoes

• Celery with leaves

• Water

• Chickpeas

• Green lentils

• All-purpose flour

• Cold water

• Fresh cilantro

• Fresh parsley

• Vermicelli pasta

• Cayenne pepper

• Fresh lemon juice

Directions

1. I start by heating olive oil in a stockpot, browning the lamb cubes until they’re nicely seared.

2. Next, I add the diced onion with a pinch of salt, cooking until soft and lightly browned.

3. I stir in paprika, coriander, cumin, ginger, pepper, cinnamon, and garlic, letting the spices bloom.

4. Then I add tomato paste and cook briefly before pouring in broth, crushed tomatoes, and celery.

5. I bring the soup to a boil with added water, then stir in chickpeas and lentils. I reduce the heat and simmer for 30 minutes.

6. To thicken, I whisk flour with cold water and drizzle it into the soup.

7. I stir in half the cilantro and parsley, then let the soup simmer until the meat and lentils are tender, about 20 more minutes.

8. I add vermicelli and cook until tender, then finish with cayenne, remaining herbs, and lemon juice.

9. I serve it hot with a drizzle of olive oil.

Servings and timing

This recipe makes about 6 servings. Prep time is around 20 minutes, cook time is 1 hour and 20 minutes, for a total of about 1 hour and 40 minutes.

Variations

I like to switch things up with different proteins—sometimes I use beef or chicken instead of lamb. When I want to keep it vegetarian, I swap in vegetable broth and skip the meat entirely. Red lentils also work well if I don’t have green lentils on hand, and I occasionally add a spoonful of harissa for extra spice.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it sits, which I really enjoy. When reheating, I add a splash of broth or water if it has thickened too much. It also freezes beautifully for up to 3 months—I just thaw it in the fridge overnight before warming it on the stovetop.

FAQs

Can I make Moroccan harira soup vegetarian?

Yes, I simply leave out the lamb and use vegetable broth. The lentils, chickpeas, and pasta still make it hearty and filling.

What type of lentils work best?

I usually use green lentils because they hold their shape, but red lentils also work if I prefer a creamier texture.

Can I make this soup ahead of time?

Yes, I often make it a day in advance because the flavors become even richer after sitting overnight.

Do I need to use vermicelli pasta?

Not necessarily. I sometimes swap it for orzo, small macaroni, or even rice if that’s what I have in my pantry.

How spicy is this soup?

I find it mildly spiced with warmth from the cinnamon, cumin, and paprika. If I want more heat, I add extra cayenne or stir in some harissa.

Conclusion

Moroccan harira soup is one of those recipes that feels both comforting and special. I love how it brings together simple pantry staples like lentils and chickpeas with fragrant spices to create something deeply flavorful. Whether I make it with lamb for richness or keep it vegetarian, it never disappoints. It’s a dish I turn to when I want warmth, heartiness, and a little taste of Moroccan tradition in my own kitchen.