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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
- 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
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.
What to Serve
Recipe Help & FAQs
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.
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.
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!
More Mediterranean Soup Recipes:
- Mediterranean White Bean Soup
- Cucumber Gazpacho
- Lebanese Crushed Lentil Soup
- Tomato Lentil Soup
- Eggplant Stew
- Lebanese Freekeh Soup with Chicken
- Kafta and Potato Stew
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!
Harira Soup Recipe
Ingredients
- 2 tablespoons olive oil plus more for serving
- 1 large yellow onion diced
- 2 celery stalks chopped
- 4 cloves garlic minced
- 2 teaspoons paprika
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 ½ teaspoon salt divided
- ½ teaspoon black pepper
- 6 cups vegetable broth
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can chickpeas drained
- 1 cup green lentils rinsed
- ½ cup dried rice vermicelli noodles
- ½ cup chopped parsley plus more for serving
- 1 lemon juiced
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, celery, garlic, paprika, coriander, cumin, turmeric, ½ teaspoon salt, and pepper. Cook for 10 minutes, stirring occasionally, until the vegetables are softened.
- Stir in the vegetable broth, crushed tomatoes, chickpeas, and lentils. Bring to a boil, then reduce the heat to a simmer and continue cooking for 30 minutes, stirring occasionally.
- Stir in vermicelli and remaining 1 teaspoon salt, and cook until tender, 10 to 15 minutes.
- Stir in the chopped parsley and lemon juice and serve.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
