I love this recipe because it’s hearty without being heavy and full of layers of flavor. The spices simmer gently into the broth, the lentils give body, and the chickpeas make it filling enough to be a complete meal. I also like how flexible it is, since I can easily adapt it to be vegetarian or add extra greens depending on what I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil 1 large onion, finely chopped 2 celery stalks, finely chopped 1/4 cup fresh cilantro, chopped 1/4 cup fresh parsley, chopped 1 teaspoon ground turmeric 1 teaspoon ground ginger 1/2 teaspoon cinnamon 1/2 teaspoon black pepper Salt to taste 250 g boneless beef or lamb, diced 1 cup canned chickpeas, rinsed and drained 1/2 cup red lentils, rinsed 2 cups canned crushed tomatoes 2 tablespoons tomato paste 6 cups water or beef broth 2 tablespoons flour mixed with water 2 tablespoons lemon juice
Directions
I start by heating the olive oil in a large pot over medium heat. I add the onion, celery, cilantro, and parsley and sauté them until everything softens and smells fragrant. Next, I stir in the turmeric, ginger, cinnamon, black pepper, and salt, letting the spices bloom for a moment.
I add the diced meat and let it brown lightly before stirring in the crushed tomatoes, tomato paste, chickpeas, lentils, and broth. Once it comes to a boil, I lower the heat and let it simmer uncovered until the meat and lentils are tender.
To thicken the soup, I mix the flour with water until smooth and stir it into the pot, letting it simmer a few more minutes. I finish by adding lemon juice and adjusting the seasoning before serving it hot with fresh cilantro and warm bread.
Servings and Timing
I usually make this recipe for 6 servings. It takes about 15 minutes to prep, 45 minutes to cook, and around 1 hour total from start to finish.
Variations
I sometimes skip the meat and use vegetable broth for a vegetarian version. When I want more greens, I add spinach or kale near the end of cooking. If I don’t want to use flour, I thicken the soup with cornstarch or a beaten egg for a slightly different texture.
Storage/Reheating
I store leftover Harira in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stovetop, adding a splash of water or broth if it has thickened too much. If I plan to freeze it, I do so before adding the flour slurry for the best texture later.
FAQs
Can I make Harira ahead of time?
I often make it a day in advance because the flavors deepen and taste even better the next day.
Can I freeze this soup?
I freeze it before adding the thickener, which helps keep the texture smooth when reheated.
What meat works best in Harira?
I usually use beef or lamb, but I choose whatever is tender and easy to dice.
Is Harira spicy?
I don’t find it spicy, since it’s more about warm, aromatic spices rather than heat.
Can I make it gluten-free?
I make it gluten-free by skipping the flour and using cornstarch or another gluten-free thickener.
Conclusion
I keep this Moroccan Harira recipe close because it’s comforting, nourishing, and full of tradition. Every time I make it, I enjoy how simple ingredients come together into a soup that feels both hearty and special.
