If you’re craving something hearty, cozy, and packed with warming flavors, I absolutely love sharing this Harira: Moroccan Lentil and Chickpea Soup with Warm Spices Recipe. It’s one of those soups that feels like a big, comforting hug in a bowl. When I first tried this recipe, it blew me away with its layers of spices and fresh herbs, making it not only delicious but also really satisfying and nutritious. Whether you’re new to Moroccan cuisine or a seasoned fan, this soup is sure to become a staple you’ll reach for again and again.
Why You’ll Love This Recipe
- Rich, Layered Flavors: The blend of turmeric, cumin, cinnamon, and cayenne gives this Harira a signature Moroccan warmth that’s both comforting and exciting.
- Nutritious and Filling: With lentils, chickpeas, and fresh veggies, it’s not only tasty but also packed with fiber and plant-based protein.
- Perfect Make-Ahead Dish: I love how the flavors develop even more if you let it rest overnight—ideal for busy weeknights or entertaining.
- Flexible and Easy to Adapt: Simple swaps and variations mean you can tailor the soup just the way you like it every time.
Ingredients You’ll Need
The magic of this Harira: Moroccan Lentil and Chickpea Soup with Warm Spices Recipe lies in combining earthy lentils and chickpeas with aromatic spices and fresh herbs. Make sure your herbs are fresh and your spices aromatic for the best result!
- Extra virgin olive oil: Use good quality for the best flavor and smooth finish.
- Yellow onion: Finely chopped to melt nicely into the broth.
- Celery stalks: Adds subtle freshness and texture.
- Carrot: Offers a gentle sweetness balancing the spices.
- Kosher salt: Essential for balancing flavors—adjust to taste!
- Garlic cloves: Minced finely to infuse the broth deeply.
- Black pepper: Freshly ground gives a bit of heat and complexity.
- Turmeric: For that warm golden hue and earthy aroma.
- Cumin: A classic spice with smoky notes that anchors the soup.
- Ground ginger: Adds subtle zing and brightness.
- Ground cinnamon: A surprising hint that enhances warmth and depth.
- Cayenne: Just a touch for gentle heat—adjust if you prefer milder soups.
- Crushed tomatoes: Provide acidity and body to the broth.
- Tomato paste: Boosts richness and thickness.
- Fresh cilantro: Chopped, it adds freshness and herbal brightness.
- Green and red lentils: Rinsed well to soften and blend perfectly in the soup.
- Chickpeas: Canned for convenience, giving creamy texture and protein.
- Vegetable or chicken stock: Low sodium lets you control saltiness better.
- Long grain rice or broken vermicelli: Added last to thicken slightly and make the soup even more satisfying.
- Lemon wedges: For serving, their acidity brightens every spoonful.
Variations
I like to mix things up a bit depending on what’s in my pantry or who I’m serving. This Harira: Moroccan Lentil and Chickpea Soup with Warm Spices Recipe is wonderfully versatile, so don’t be afraid to add your favorite touches or swap ingredients.
- Protein boost: I sometimes throw in cubed chicken or lamb for a heartier meal—just brown it before sautéing the veggies.
- Heat level: If you’re spice-shy, reduce the cayenne or leave it out altogether. For those who like it hot, a pinch of smoked paprika adds smoky fire.
- Grain substitute: Try bulgur wheat or quinoa instead of rice for a different texture and nutrition profile.
- Vegan option: Use vegetable stock and omit any animal products for a wholly plant-based delight.
How to Make Harira: Moroccan Lentil and Chickpea Soup with Warm Spices Recipe
Step 1: Sauté the Base Veggies
Start by heating 4 tablespoons of extra virgin olive oil in a large Dutch oven over medium heat until it shimmers. Add the finely chopped onion, celery, and carrots, then sprinkle with kosher salt. Cooking them for about 5 minutes until softened is key—this builds depth without browning, which keeps the soup bright and fresh. Stir regularly so everything sweats gently and releases its flavor.
Step 2: Spice It Up
Once your veggies are soft and fragrant, toss in the minced garlic and all your dry spices: black pepper, turmeric, cumin, ginger, cinnamon, and cayenne. Stir constantly for 1 to 2 minutes to toast the spices slightly—this step really intensifies their aroma. I always catch myself taking a deep breath here because the kitchen smells incredible.
Step 3: Build the Soup Base
Next, add the crushed tomatoes, tomato paste, and chopped fresh cilantro, followed by both green and red lentils and your canned chickpeas. Sprinkle another dash of kosher salt and stir well. Let this mixture cook gently for 5 minutes. This softens the tomatoes and starts melding the flavors.
Step 4: Simmer to Perfection
Pour in the stock, turning the heat up to bring everything to a boil. Once boiling, reduce to low, cover, and let it simmer gently for about 45 minutes. This slow cooking tenderizes the lentils and chickpeas, and blends all those wonderful spices. Keep an eye on the thickness—add more stock or water if it gets too thick to pour. Adjust seasoning towards the end as necessary; the flavors really come together at this stage!
Step 5: Finish with Rice
Stir in the rinsed long grain rice (or broken vermicelli), and let it cook uncovered for another 15 minutes or until the rice is tender. This final touch thickens the soup beautifully and makes each spoonful extra satisfying.
Step 6: Serve with Love
Ladle your Harira into bowls and serve with plenty of fresh lemon wedges. I personally love squeezing lemon into mine right before eating—it brightens the soup and balances the earthiness of the lentils and spices.
Pro Tips for Making Harira: Moroccan Lentil and Chickpea Soup with Warm Spices Recipe
- Toast Your Spices: Gently cooking your spices in oil with the onions unlocks flavors you won’t get just by stirring them in.
- Rinse Lentils Thoroughly: This removes excess starch and helps prevent the soup from becoming gummy.
- Adjust Thickness During Cooking: I always keep an extra cup of stock handy so I can thin out the soup if it thickens too much during simmering.
- Lemon Is Key: Don’t skip the lemon wedges— the bright acidity transforms the soup and rounds out the spices perfectly.
How to Serve Harira: Moroccan Lentil and Chickpea Soup with Warm Spices Recipe
Garnishes
I’m a huge fan of serving Harira with fresh lemon wedges and a sprinkle of chopped cilantro on top for an extra herbal kick. Sometimes, I add a dollop of plain yogurt or labneh to cool down the spices a bit. Toasted pita slices or warm crusty bread on the side are perfect for dipping and soaking up every last drop.
Side Dishes
My go-to side is simple—warm pita bread or flatbreads, sometimes a light Moroccan salad with cucumber and tomato to add freshness. For a heartier meal, you could serve this soup alongside roasted vegetables or couscous tossed with raisins and almonds for a taste of Morocco’s rich culinary heritage.
Creative Ways to Present
For special occasions, I like to serve Harira in individual mini tagines or rustic bowls garnished with an herb sprig and a lemon slice on the rim. Adding a sprinkle of toasted pine nuts or slivered almonds on top also adds a lovely crunch and elegance that impresses guests.
Make Ahead and Storage
Storing Leftovers
Harira actually tastes even better the next day because the spices mingle and deepen beautifully. I store leftovers in airtight containers in the fridge for up to 4 days. When refrigerated, the soup thickens, so I usually thin it with a splash of water or broth when reheating.
Freezing
This soup freezes wonderfully, making it a lifesaver for busy weeks. Portion it into freezer-safe containers or bags, leaving some room for expansion. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently on the stove.
Reheating
I find reheating on the stovetop over low heat works best to preserve texture and flavor. Stir occasionally, and add a bit of water or broth if it’s too thick. Lemon juice added just before serving freshens the soup beautifully after reheating.
FAQs
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Can I make Harira without lentils?
Yes! While lentils add great texture and nutrition, you can omit them or replace them with more chickpeas or other legumes. Just adjust cooking times accordingly so everything becomes tender and delicious.
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Is Harira spicy?
Harira has warm spices and a touch of cayenne pepper, but it’s generally mild to moderately spiced. You can easily adjust the heat to your preference by reducing or omitting the cayenne.
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Can I use dried chickpeas in this recipe?
You can, but you’ll need to soak and cook them separately beforehand as dried chickpeas take much longer to cook compared to canned. Using canned chickpeas saves time and is just as tasty.
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What’s the best way to store leftover Harira?
Store in airtight containers in the refrigerator for up to 4 days or freeze for longer storage. Always cool the soup fully before refrigerating or freezing to keep it fresh and safe.
Final Thoughts
This Harira: Moroccan Lentil and Chickpea Soup with Warm Spices Recipe is one of those dishes I turn to when I want nourishing comfort that feels both exotic and familiar. It’s easy to make, endlessly adaptable, and always brings a sense of warmth to the table. I hope you enjoy cooking it as much as I do sharing it with friends. Give it a try—you’ll be amazed how simple ingredients come together into a soul-satisfying meal that keeps everyone coming back for more!
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Harira: Moroccan Lentil and Chickpea Soup with Warm Spices Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Vegetarian
Description
Harira is a traditional Moroccan soup brimming with lentils, chickpeas, fresh herbs, and a harmonious blend of warm spices. This comforting, vegetarian soup is perfect as a make-ahead meal and is best served with lemon wedges and warm pita bread for a satisfying, flavorful experience.
Ingredients
Vegetables and Herbs
- 1 large yellow onion, finely chopped
- 2 celery stalks, chopped
- 1 carrot, peeled and chopped
- 4 garlic cloves, minced
- 1 cup packed chopped fresh cilantro
Spices
- Kosher salt, to taste
- 1 ½ teaspoons black pepper
- 1 ½ teaspoons turmeric
- 1 teaspoon cumin
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon cayenne pepper
Legumes and Grains
- 1 cup green lentils, rinsed
- 1 cup red lentils, rinsed
- 1 14-ounce can chickpeas
- ¼ cup long grain rice, rinsed (or ¼ cup broken vermicelli)
Liquids and Other Ingredients
- 4 tablespoons extra virgin olive oil
- 2 14-ounce cans crushed tomatoes
- 3 tablespoons tomato paste
- 7 cups vegetable or chicken stock, preferably low-sodium
- Lemon wedges, for serving
Instructions
- Sauté Vegetables: In a large Dutch oven, heat 4 tablespoons of extra virgin olive oil over medium heat until shimmering. Add the finely chopped onions, celery, and carrots. Season with kosher salt. Cook for about 5 minutes, stirring regularly, until the vegetables are softened and fragrant.
- Add Garlic and Spices: Stir in the minced garlic along with black pepper, turmeric, cumin, ground ginger, ground cinnamon, and cayenne pepper. Cook for 1 to 2 minutes, stirring frequently to release the aromas of the spices without burning them.
- Add Tomatoes, Herbs, and Legumes: Incorporate the crushed tomatoes, tomato paste, chopped fresh cilantro, rinsed green and red lentils, and chickpeas into the pot. Add a dash more kosher salt. Cook everything together for 5 minutes, stirring occasionally to meld flavors.
- Simmer with Broth: Pour in the vegetable or chicken stock and increase the heat to bring the mixture to a boil. Let it boil gently for 5 minutes, then reduce the heat to low. Cover the pot and let the soup simmer for 45 minutes, stirring occasionally and checking the consistency. Add more stock or water as needed to keep the soup pourable but thick. Adjust salt to taste as you add liquid.
- Cook the Rice: Stir in the rinsed long grain rice (or broken vermicelli) and continue cooking uncovered for an additional 15 minutes, or until the rice is fully tender and integrated into the soup.
- Serve: Ladle the harira into bowls and serve hot with lemon wedges on the side for squeezing over the soup to brighten the flavors.
Notes
- Harira is a classic Moroccan lentil and chickpea soup filled with fresh herbs and warm spices.
- This recipe is vegetarian and makes a hearty, healthy meal.
- The soup thickens as it cools and is even better the next day, making it ideal for meal prep.
- Serve it with lemon wedges and warm pita bread for a complete, authentic experience.
- You can adjust the spice level by modifying the cayenne pepper to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 304.3 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 2.6 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 2.3 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 24.9 g
- Protein: 22.3 g
- Cholesterol: 0 mg
