Harira Soup Recipe

Introduction

Harira is a comforting Moroccan soup rich with fragrant spices, hearty legumes, and fresh herbs. Perfect for chilly evenings, this nourishing dish blends vibrant flavors that warm you from the inside out.

Ingredients

• 2 tablespoons extra-virgin olive oil or butter
• 1 large onion, finely diced (about 2 cups)
• 4 garlic cloves, minced
• 1 tablespoon dried ginger
• 1 1/2 teaspoons black pepper
• 2 teaspoons turmeric
• 1 teaspoon toasted and ground cumin
• 1/4 teaspoon cayenne
• 1/2 teaspoon crumbled saffron
• 1 (3-inch) piece cinnamon stick or 1/4 teaspoon ground cinnamon
• 4 cups diced ripe tomato, fresh or canned
• 2 tablespoons chopped celery leaves
• 2 tablespoons chopped cilantro
• Salt, to taste
• 1 cup brown lentils, rinsed
• 1 cup red lentils, rinsed
• 1 cup peeled dried fava beans (or substitute 1 cup dried chickpeas, soaked overnight)
• 1/4 pound angel hair pasta or vermicelli, broken into 1-inch pieces
• Lemon wedges, for serving

Instructions

1. Step 1: Heat olive oil in a large heavy-bottomed soup pot over medium-high heat. Add the diced onion and cook, stirring occasionally, until softened and lightly colored, about 8 to 10 minutes. Stir in the minced garlic, dried ginger, black pepper, turmeric, toasted cumin, cayenne, saffron, and cinnamon. Cook for an additional 2 minutes to release the spices’ aromas.
2. Step 2: Add the diced tomatoes, chopped celery leaves, and cilantro to the pot. Bring the mixture to a brisk simmer and cook for about 5 minutes, stirring occasionally, until it thickens slightly. Season with 1 teaspoon salt, then add the rinsed brown lentils, red lentils, and peeled dried fava beans. Pour in 8 cups of water and bring to a boil.
3. Step 3: Reduce heat to a gentle simmer and cover the pot with the lid slightly ajar. Let the soup simmer for 30 minutes, then taste and adjust salt as needed. Continue cooking for another hour at a gentle simmer until the legumes are soft and creamy. Add water as necessary to keep the soup thick but pourable. With every addition, taste and adjust seasoning.
4. Step 4: Just before serving, stir in the broken angel hair pasta or vermicelli and cook for 2 to 3 minutes until tender. Ladle the soup into small bowls and serve with lemon wedges for squeezing.

Tips & Variations

• Substitute dried chickpeas for fava beans if you can’t find them, just be sure to soak chickpeas overnight.
• For a smoother texture, briefly puree a portion of the soup before adding the pasta.
• Add a handful of fresh spinach or kale during the last 10 minutes of cooking for extra greens.
• Adjust the cayenne to control the heat level to your preference.

Storage

Store leftover harira in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water if it thickens too much. This soup also freezes well; thaw overnight in the fridge and reheat thoroughly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Harira vegetarian?

Yes, this recipe is naturally vegetarian. Traditional versions sometimes include meat, but this version highlights legumes and spices for robust flavor without any meat.

Do I have to use saffron in Harira?

Saffron adds a unique aroma and subtle flavor, but if you don’t have it, you can omit it or replace it with a pinch of turmeric and extra cumin for depth.

Harira Soup Recipe

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Harira Soup is a traditional Moroccan hearty and flavorful soup made with lentils, dried fava beans, tomatoes, and a fragrant blend of spices like cumin, turmeric, and saffron. This comforting dish is perfect for warming up on chilly days and is often enjoyed with a squeeze of fresh lemon for added brightness.

• Author: Luna
• Prep Time: 20 minutes
• Cook Time: 1 hour 40 minutes
• Total Time: 2 hours
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Moroccan

Ingredients

Scale 1x2x3x

Base Ingredients

• 2 tablespoons extra-virgin olive oil or butter
• 1 large onion, finely diced (about 2 cups)
• 4 garlic cloves, minced

Spices

• 1 tablespoon dried ginger
• 1 1/2 teaspoons black pepper
• 2 teaspoons turmeric
• 1 teaspoon toasted and ground cumin
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon crumbled saffron
• 1 (3-inch) piece cinnamon stick or 1/4 teaspoon ground cinnamon

Vegetables and Herbs

• 4 cups diced ripe tomato, fresh or canned
• 2 tablespoons chopped celery leaves
• 2 tablespoons chopped cilantro
• Salt, to taste

Legumes and Pasta

• 1 cup brown lentils, rinsed
• 1 cup red lentils, rinsed
• 1 cup peeled dried fava beans (or substitute 1 cup dried chickpeas, soaked overnight)
• 1/4 pound angel hair pasta or vermicelli, broken into 1-inch pieces

To Serve

• Lemon wedges, for serving

Instructions

1. Saute the aromatics: Heat olive oil or butter in a large heavy-bottomed soup pot over medium-high heat. Add the finely diced onion and cook, stirring occasionally, until softened and lightly colored, about 8 to 10 minutes. Stir in the minced garlic, dried ginger, black pepper, turmeric, toasted cumin, cayenne, saffron, and cinnamon. Cook the spices with the onion and garlic for about 2 more minutes to release their aroma.
2. Add tomatoes and herbs: Pour in the diced ripe tomatoes along with the chopped celery leaves and cilantro. Bring the mixture to a brisk simmer and cook, stirring, for about 5 minutes until the mixture thickens somewhat. Season with 1 teaspoon salt at this stage.
3. Add legumes and simmer: Add the rinsed brown lentils, red lentils, and peeled dried fava beans (or soaked chickpeas). Pour in 8 cups of water and bring to a boil. Reduce the heat to a gentle simmer and cover the pot with the lid slightly ajar. Let the soup simmer for 30 minutes.
4. Continue cooking until legumes are tender: After 30 minutes, taste the broth and adjust salt if necessary. Continue to cook the soup for another hour at a gentle simmer until the legumes are soft, creamy, and fully cooked. Add more water if the soup becomes too thick or porridge-like, maintaining a thick yet pourable consistency. Always taste and adjust salt after adding water.
5. Cook the pasta: Just before serving, add the broken angel hair pasta or vermicelli to the soup. Allow the pasta to cook for 2 to 3 minutes until tender.
6. Serve: Ladle the hot Harira soup into small bowls and serve with lemon wedges on the side for squeezing over the soup to add a fresh, acidic brightness.

Notes

• Soaking the dried fava beans or chickpeas overnight will help reduce cooking time and improve texture.
• If you don’t have saffron, you can omit it or substitute a pinch of turmeric for color, though it will alter the flavor slightly.
• Adjust the thickness of the soup to your preference by adding more or less water during simmering.
• Harira is traditionally enjoyed during Ramadan but makes a flavorful soup for any occasion.
• Using fresh tomatoes in season will enhance the flavor, but canned tomatoes work well year-round.

Keywords: Harira soup, Moroccan soup, lentil soup, traditional Moroccan recipe, spicy soup, legume soup