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Harira Soup Recipe

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★★★★★

4.5 from 105 reviews

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.

Ingredients

Scale

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

Find it online: https://trendytasterecipes.com/harira-soup-recipe/