Recipe for Moroccan Harira Soup

Recipe for Moroccan Harira Soup. I’m excited to share with you my version of what I’ve been told is Morocco’s most well-known soup. After tasting it, you’ll see why, as the flavorful and filling blend of pasta, lentils, and chickpeas makes this one of the best soups you’ve ever had. You can omit the lamb if you prefer your harira soup to be vegetarian.

The Greatest Soup You’re Not Eating Is Moroccan Harira Soup. I have to admit, even though I try not to click on obvious click-bait recipe links, I do like the ones that say, “The Best [Fill in the Blank] You’re Not Eating.” Maybe it’s my constant search for recipes that I haven’t filmed, or maybe it’s just my fear of missing out, but the thought that there might be some delicious thing that I’m not even aware exists is just too much to handle. This isn’t where I got the idea to share this delicious Moroccan harira, but it would be the first soup on my list of “The Best Soups You’re Not Eating,” if I made one.

Whether you use meat or not, the combination of the lentils and chickpeas with the starchy goodness of the pasta makes for a very hearty and satisfying soup. I added some cubed-up lamb shoulder to mine, which works wonderfully well with the other flavors here. As usual, feel free to experiment with the ingredient list. In addition to going completely plant-based, I’ve heard that beef or chicken are also excellent options.

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Recipe for Moroccan Harira Soup


  • 2 tablespoons extra-virgin olive oil, plus more for garnish
  • 12 ounces boneless lamb shoulder, cut into 1/2 -inch pieces (Optional)
  • 1 large yellow onion, diced
  • 1 teaspoon kosher salt, divided, or to taste
  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon ground ginger
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon ground cinnamon
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 4 cups chicken broth
  • 1 (15 ounce) can crushed tomatoes
  • 2 ribs celery with leaves, chopped
  • 2 cups water, or to taste
  • 1 (15 ounce) can chickpeas, drained
  • ¾ cup green lentils, rinsed
  • 1 tablespoon all-purpose flour
  • 2 tablespoons cold water
  • ½ cup chopped fresh cilantro, divided
  • ½ cup chopped fresh parsley, divided
  • ½ cup vermicelli, broken into 1/2-inch pieces
  • ⅛ teaspoon cayenne pepper
  • 1 lemon, juiced


  1. Assemble all the components.
  2. In a stock pot set over medium-high heat, cook the cubed lamb for about five minutes, or until it’s nicely browned and some of the fat has rendered.
  3. Add chopped onion and a heaping helping of salt. Cook for 4 to 5 minutes, stirring frequently, or until the onion is tender and lightly browned. Add ground ginger, cumin, coriander, black pepper, cinnamon, and smoky paprika for seasoning. Add the minced garlic and cook, stirring, for 30 to 1 minute, or until fragrant.
  4. Cook and stir the tomato paste for approximately one minute.
  5. Stir in the celery, crushed tomatoes, and chicken broth until thoroughly mixed. Over high heat, add the water and bring to a boil.
  6. Add the green lentils and chickpeas to the boiling soup and season with salt to taste. Simmer for 30 minutes over medium-low heat, stirring now and then.
  7. In a small bowl, combine flour and 2 tablespoons of cold water; pour the slurry into the soup to thicken it.
  8. Return to a simmer and stir in 1/2 of the cilantro and 1/2 of the parsley.
  9. Simmer for an additional 20 minutes or so, or until the meat and lentils are very tender and the soup has thickened, over medium-low heat.
  10. Once the vermicelli is tender, stir and cook for ten to fifteen minutes. Use salt and cayenne to taste and adjust the seasoning. Finally, stir in the remaining parsley and cilantro, then taste and add more lemon juice to the soup.
  11. Serve right away, drizzled with olive oil 카지노사이트.

By kadmin

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