1/1 Photo of Harira (Moroccan Lentil Soup)
2 hrs 50 mins
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.
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Units: US | Metric
- 1 lb lamb or 1 lb chicken or 1 lb beef
- 1 teaspoon turmeric
- 1 1/2 teaspoons black pepper
- 1 teaspoon cinnamon (optional)
- 1/4 teaspoon ginger
- 1/4 teaspoon cayenne pepper
- 2 tablespoons margarine
- 3/4 cup celery
- 1 onion
- 1 red onion
- 1/2 cup fresh cilantro
- 1 (29 ounce) can diced tomatoes
- 7 cups water
- 3/4 cup lentils (soaked in water overnight)
- 1 (15 ounce) can chickpeas, drained (or dried ones soaked in water)
- 4 ounces vermicelli (cut in small pieces)
- 1 lemon
- 1Chop celery, onion, cilantro.
- 2Place the lamb (bones optional, for flavoring), spices, margarine, celery, onion, and cilantro into a large pot over a low heat.
- 3Stir tomatoes(without juice) into the mixture and let simmer for 15 minutes.
- 4Pour tomato juice, 7 cups water, and the lentils into the pot.
- 5Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours. Stirring occasionally.
- 6About 10 minutes before serving turn the heat to medium-high, place chickpeas and vermicelli into the soup, let cook about 10 minutes.
- 7Serve soup with lemon wedges on the side.
- 8This 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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Nutritional Facts for Harira (Moroccan Lentil Soup)
Serving Size: 1 (318 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 188.9
- Calories from Fat 58
- Total Fat 6.4 g
- Saturated Fat 2.0 g
- Cholesterol 20.0 mg
- Sodium 157.8 mg
- Total Carbohydrate 23.0 g
- Dietary Fiber 4.3 g
- Sugars 3.3 g
- Protein 10.4 g