Harira (Moroccan Lentil Soup)

Total Time
2hrs 50mins
Prep 20 mins
Cook 2 hrs 30 mins

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.

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).
Most Helpful

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!

sselande January 01, 2010

I tried the recipe and it was nice but I found it a bit bland so I added some cumin which seems to have done the trick but it is still not hundred persent. I still think that something is missing. The recipe was very easy to make.

Muggzdelight July 21, 2007