Moroccan Harira Recipe One Pot Vegetarian Recipe

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2 bowls of soup with spoon nearby, garnished with fresh parsley with pot in the corner.

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Harira Ingredients
Popular Additions
How to Make Harira
My Best Moroccan Harira Soup Tips
What to Serve
Recipe Help & FAQs
More Mediterranean Soup Recipes:
Harira Soup Recipe Recipe

A new soup to try – harira!

Have you ever tried Harira, the classic Moroccan soup? I had it once at a fusion restaurant and immediately knew I had to recreate it at home. The version I had wasn’t completely traditional, and mine isn’t either, but it’s inspired by the rich, spiced tomato broth and hearty mix of chickpeas, lentils, and vermicelli that make Harira so comforting and satisfying.

Traditionally, it’s served as a starter before Moroccan meals, but with all the plant-based protein, it’s filling enough to be a full meal on its own. Some versions include lamb, beef, or chicken if you want to bulk it up, but I love it just as it is—simple, hearty, and packed with flavor. Let me know what you think if you try it!

Harira Ingredients

Ingredients for recipe: chickpeas, crushed tomatoes, lentils, parsley, lemon, garlic, vermicelli, garlic, broth, celery, oil, onion, and spices.

Olive oil: If you only have vegetable, or avocado oil, you can use that instead!
Onion, celery, garlic: I try to chop the onion and celery the same size so they cook at the same speed. You could use 2 teaspoons of garlic powder instead of the minced garlic!
Spices: I always add paprika, coriander, cumin, and turmeric to Harira soup! You could also add ½ teaspoon each of ground ginger and cinnamon and a pinch of cayenne.
Vegetable broth: If you’re not vegetarian, you could use chicken stock instead.
Crushed tomatoes: Don’t try to substitute diced tomatoes! These are way chunkier and won’t add the right texture or flavor to the soup.
Chickpeas and green lentils: Sometimes I’ve used double the amount of chickpeas or green lentils and leave the other out!
Vermicelli: I buy vermicelli that’s already broke up into small pieces which I use in my popular Lebanese Rice. You can find it on Amazon. But if you can’t find broken vermicelli, in the store and don’t feel like ordering it just make sure to break up the pieces with your hands before adding to the soup.
Chopped parsley: This adds such a bright flavor!
Lemon: One lemon usually has 2-3 tablespoons of juice! I’ve used red wine vinegar in place of the lemon before.

Popular Additions

Lamb, meat, or chicken: While I like this vegetarian soup without it, you could brown cubed lamb or chicken breasts or thighs before adding cooking the onion, celery, garlic, and spices! I’d start with a pound or less of meat.
Cilantro: Instead of the chopped parsley (or along with it if you like fresh herbs!), try chopped cilantro.
Carrots: I’ve added 1-2 chopped carrots to the onion-celery mixture before!
More veggies: Stir in 1 cup chopped spinach or kale or frozen peas until wilted/thawed!
Cheese: I love topping Harira with crumbled feta.

How to Make Harira

Onion, celery, garlic, paprika, coriander, cumin, turmeric, salt, and pepper in a pot before cooking. — **Step 1:** Heat the olive oil in a large pot. Add the onion, celery, garlic, spices, salt and pepper.

After cooking aromatics with seasoning. — **Step 2:** Cook until the vegetables are softened.

Broth, tomatoes, chickpeas, and lentils added. — **Step 3:** Stir in the vegetable broth, crushed tomatoes, chickpeas, and lentils. Bring to a boil, then simmer.

After simmering with vermicelli and salt added. — **Step 4:** Stir in vermicelli and remaining salt, and cook until the vermicelli are tender.

After cooking with chopped parsley and lemon juice added. — **Step 5:** Add the chopped parsley and lemon juice.

Final soup in pot. — **Step 6:** Stir into the soup and serve.

My Best Moroccan Harira Soup Tips

Watch the veggies as they cook. You don’t want them to burn, so I always stir them often! But you also want them to soften enough so they add plenty of flavor to the soup.
Rinse the chickpeas well. Canned chickpeas come in a salty, viscous liquid I always like to get rid of! Add the chickpeas to a fine-mesh strainer and rinse until any bubbles go away.
Use long-grain white rice to make harira gluten-free. Instead of the vermicelli, you can use a long-grain white rice like basmati!
Adjust the liquid. Harira is meant to be super thick like a stew and the pasta will continue to thicken the soup as it sits so feel free to add a splash of water or broth when it’s done cooking if needed.

Harira lentil soup in pot with ladle dipped inside, fresh parsley and lemon nearby.

What to Serve

Recipe Help & FAQs

How do I store and reheat harira?

Kept in an airtight container in the fridge, the soup will keep for 3-4 days. You can reheat it on low heat on the stovetop or in the microwave! You might need to add a little extra water or broth to loosen the soup. It honestly tastes better the next day.

Can I freeze harira?

Kept in the freezer in an airtight container, the harira will keep for up to 6 months. I recommend thawing it in the fridge overnight before reheating.

My soup is too thin—what do I do?

If you think your soup is too watery, you could try stirring in more vegetables (like chopped spinach) to thicken it. You could also mix a tablespoon or two of cornstarch with some of the soup’s hot broth, then whisk it into the soup and let it simmer. The cornstarch slurry should thicken the soup!

Morcoccan harira soup recipe in a bowl garnished with a lemon wedge and fresh parsley.

More Mediterranean Soup Recipes:

If you try this Harira Soup recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!