Harira: Traditional Moroccan Lentil, Chickpea, and Lamb Soup Recipe

Introduction

Harira is a traditional Moroccan soup bursting with rich flavors and hearty ingredients. This comforting dish combines tender lamb, chickpeas, lentils, and aromatic spices to create a satisfying meal perfect for any occasion.

Ingredients

• 2 tablespoons vegetable oil
• 2 1/2 pounds lamb on bone (approximately, a whole shoulder, about 1.1kg)
• Bones from the carcasses of 2 chickens (or equivalent)
• 1 stalk celery (roughly chopped)
• 1 carrot (roughly chopped)
• 1 onion (roughly chopped)
• 1 bunch parsley
• 2 cubes chicken bouillon
• Salt and pepper to taste
• 2 tablespoons butter or ghee
• 1 onion (chopped)
• 2 stalks celery with leaves (chopped)
• 1 cup fresh parsley (chopped)
• 1 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1 teaspoon ground coriander
• 1 teaspoon black pepper
• 1/2 teaspoon ginger (optional)
• Pinch of saffron (optional)
• 1/4 cup tomato paste
• 1 cup dried red or brown lentils (picked over and rinsed, about 7.2 oz / 204g)
• 15 oz chickpeas (drained, about 425g)

Instructions

1. Step 1: Heat the vegetable oil in a large pan, stock pot, or pressure cooker over medium-high heat. When hot, sear the lamb on both sides until nicely browned.
2. Step 2: Add the chicken bones, chopped celery, carrot, onion, parsley bunch, chicken bouillon cubes, salt, and pepper. Cover everything with water and bring to a boil. Reduce heat and simmer until the lamb is very tender. This can take several hours in a regular pot or about 1½ hours in a pressure cooker.
3. Step 3: Strain the broth and set aside 2½ quarts for the soup.
4. Step 4: In a large pan, melt the butter or ghee over medium heat. Add the chopped onion and celery and sauté until softened.
5. Step 5: Stir in the chopped parsley and celery leaves, cooking for another minute.
6. Step 6: Add the turmeric, cinnamon, ground coriander, black pepper, ginger (if using), saffron (if using), and tomato paste. Stir well and cook for about one minute to combine flavors.
7. Step 7: Pour in the 2½ quarts of lamb broth and bring to a boil.
8. Step 8: Add the rinsed lentils and cook until they are halfway tender, around 15 to 20 minutes.
9. Step 9: Add the drained chickpeas and fine soup noodles. Continue cooking until noodles and lentils are tender but not mushy.
10. Step 10: Turn off the heat and add lemon juice to taste. The soup should be bright and lemony but balanced, not overpowering.
11. Step 11: Sprinkle chopped cilantro on top, and adjust salt and pepper to your preference before serving.

Tips & Variations

• For a vegetarian version, omit the lamb and chicken bones and use vegetable broth instead. Increase the spices slightly to boost flavor.
• Adding a pinch of smoked paprika can add a subtle smoky depth to the soup.
• If you prefer a thicker consistency, pulse a portion of the cooked lentils and chickpeas in a blender before adding them back to the soup.
• Serve with warm crusty bread or traditional Moroccan flatbread for a complete meal.

Storage

Store leftover Harira in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth if needed to loosen the consistency. Harira also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chickpeas instead of canned?

Yes, you can use home-cooked chickpeas. Just make sure they are cooked until tender before adding them to the soup to ensure the right texture.

What type of noodles should I use in Harira?

Fine soup noodles or vermicelli work best. They cook quickly and blend well with the lentils and chickpeas without overpowering the texture.

Harira: Traditional Moroccan Lentil, Chickpea, and Lamb Soup Recipe

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★★★★★

4.4 from 100 reviews

Harira is a traditional Moroccan soup rich in flavors and nutritious ingredients, featuring tender lamb broth, lentils, chickpeas, aromatic spices, and fresh herbs. This hearty and comforting dish is perfect for colder days or as a warming meal during Ramadan.

• Author: Felix
• Prep Time: 30 minutes
• Cook Time: 2 hours (stovetop) or 1.5 hours (pressure cooker) plus 30 minutes for soup finishing
• Total Time: 2 hours 30 minutes (stovetop) or 2 hours (pressure cooker)
• Yield: 6–8 servings 1x
• Category: Soup
• Method: Instant Pot
• Cuisine: Moroccan

Ingredients

Scale 1x2x3x

For the Lamb Broth

• 2 tablespoons vegetable oil
• 2 1/2 pounds lamb on bone (approximately, whole shoulder, 1.1kg)
• Bones from the carcasses of 2 chickens (or equivalent)
• 1 stalk celery (roughly chopped)
• 1 carrot (roughly chopped)
• 1 onion (roughly chopped)
• 1 bunch parsley
• 2 cubes chicken bouillon
• Salt and pepper to taste

For the Harira Soup

• 2 tablespoons butter or ghee
• 1 onion (chopped)
• 2 stalks celery with leaves (chopped)
• 1 cup fresh parsley (chopped)
• 1 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1 teaspoon ground coriander
• 1 teaspoon black pepper
• 1/2 teaspoon ginger (optional)
• Pinch saffron (optional)
• 1/4 cup tomato paste
• 1 cup dried red/brown lentils (picked over and rinsed, 7.2oz/204g)
• 15 oz chickpeas (drained, 425g)
• Fine soup noodles (quantity as desired, not specified)
• Lemon juice (to taste)
• Cilantro for garnish
• Salt and pepper to taste

Instructions

1. Prepare the Lamb Broth: Heat the vegetable oil in a large pan, stock pot, or pressure cooker until hot. Sear the lamb on both sides until nicely browned to develop rich flavor.
2. Add Broth Ingredients: Add the chicken bones, chopped celery, carrot, onion, parsley, chicken bouillon cubes, salt, and pepper to the pan. Cover everything with water.
3. Cook the Broth: Bring the mixture to a boil, then reduce to a simmer. In a regular pan, simmer gently for several hours until the lamb is very tender. Alternatively, use a pressure cooker and cook for 1½ hours to speed up the process.
4. Strain the Broth: Once cooked, strain the broth to yield about 2½ quarts of flavorful lamb broth, discarding solids.
5. Sauté Aromatics: In a large pan, melt the butter or ghee over medium heat. Add the chopped onion and celery, cooking until softened and fragrant.
6. Add Herbs and Spices: Stir in the chopped parsley and celery leaves, sautéing for 1 minute. Then add turmeric, cinnamon, ground coriander, black pepper, optional ginger and saffron, and tomato paste. Cook for another minute to combine flavors well.
7. Add Broth and Lentils: Pour in the prepared lamb broth and bring to a boil. Add rinsed lentils and cook for 15-20 minutes until they are halfway tender.
8. Add Chickpeas and Noodles: Stir in drained chickpeas and fine soup noodles. Continue cooking until both the noodles and lentils are tender but not mushy.
9. Finish the Soup: Turn off the heat. Add lemon juice to taste for brightness without overpowering the soup. Sprinkle chopped cilantro on top and season with salt and pepper as desired.

Notes

• The cooking time for the lamb broth varies significantly depending on the method used: several hours on stovetop vs 1½ hours in a pressure cooker.
• Fine soup noodles are not quantified in the recipe; use according to preference.
• Adjust seasoning and lemon juice according to personal taste for a balanced flavor.
• Optional spices like ginger and saffron add complexity but can be omitted if unavailable.
• To make this recipe vegetarian, substitute lamb and chicken broth with vegetable broth and omit meat.

Keywords: Harira, Moroccan soup, lamb broth, lentil soup, chickpea soup, traditional Moroccan recipe, Ramadan soup, lamb stew