Harira - Chickpea and Lentil Soup

"I am posting it here for safe keeping and will be making before long. It looks absolutely delicious. It is a traditional Ramadan Soup. UPDATE - I have now made the soup and love it; I made it with red lentils which worked fine."
photo by I'mPat photo by I'mPat
photo by I'mPat
photo by Jamilahs_Kitchen photo by Jamilahs_Kitchen
photo by NorthwestGal photo by NorthwestGal
photo by Artandkitchen photo by Artandkitchen
photo by Leggy Peggy photo by Leggy Peggy
Ready In:
1hr 10mins




  • Chop 2 tbsp each of cilantro and parsley, set aside.
  • Tie together the remainder of the parsley and cilantro bunches and place in large sauce pan. Add chicken stock and bring to boil. Reduce heat to low, cover and simmer for 15 minute Discard herb bundle.
  • Add lentils, cover and simmer for 15 minute.
  • Add chickpeas, tomatoes, onions, cinnamon, cumin, ginger, tumeric, and pepper, cover and simmer for 30 minute.
  • Remove 3 cups of soup and blend with hand blender or food processor.
  • Return to pot and heat through. Stir in lemon juice, oil and reserved herbs.
  • Ladle soup into bowls and sprinkle with cinnamon and top of lemon slices and dates.

Questions & Replies

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  1. I like this version. I threw in some carrots for DS and a few other veggies I had to use up. I didn't blend just because we like the broth in this dish. THank You Made for ZWT 7.
  2. Wonderfool soup! I could not expect better chickpeas soup.<br/>I did not use the blender as I love texture (see my photo!). Sooo delicious! Really a keeper!<br/>I think the best chickpeas soup I ever tried!
  3. Excellent!! I halved the cinnamon and doubled the cumin, blended everything and served with bread.
  4. Very good! But I had to add quite a lot of salt (just because I'm so used to salty soups :/
  5. A solid hit at home, not quite a homerun with all, but one I can trot out again. Loved cooking the herbs with the broth - added such nice flavor to it. I did not have fresh parsley, threw in a bunch of dried, and then just strained it all. I used yellow lentils, and it looked so pretty with the red and yellow - I may not puree it at all next time. Used a bit less cinnamon, as I was not sure just how that would go over and it probably would have been ok as written. I love lentils, and this is yet another lovely way of using them.


  1. I really liked this more than I thought I would. I blended all of it because I wanted my kids to try it. I made a substitution based on what I had. Instead of regular canned tomatoes I used a can of tomatoes and peppers. It was too hot for us. I can't wait to make it again using regular tomatoes.



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