Harira (Moroccan Lentil Soup)

READY IN: 2hrs 50mins
Recipe by misscasablanca

Tomato soup with lentils,chickpeas, and vermicelli pasta. Perfect for those cold winter days. This soup is served everyday during the holy month of Ramadan. This is a modified recipe from my mother.

Top Review by sselande

Smells wonderful!, easy to make & tastes great! My first time ever trying Moroccan food, i was worried it'd be too spicy... seems like the flavors may increase as it sits there. I substituted scallions for red pepper, doubled the celery, used only 1/4 tsp black pepper, added a cup of carrots ... very happy with the results!

Ingredients Nutrition


  1. Chop celery, onion, cilantro.
  2. Place the lamb (bones optional, for flavoring), spices, margarine, celery, onion, and cilantro into a large pot over a low heat.
  3. Stir tomatoes(without juice) into the mixture and let simmer for 15 minutes.
  4. Pour tomato juice, 7 cups water, and the lentils into the pot.
  5. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours. Stirring occasionally.
  6. About 10 minutes before serving turn the heat to medium-high, place chickpeas and vermicelli into the soup, let cook about 10 minutes.
  7. Serve soup with lemon wedges on the side.
  8. This is optional: serve with warm slices of bread, dates and boiled eggs (cut in half and sprinkled with cumin and salt).

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