Harira: Moroccan Lentil and Chickpea Soup with Warm Spices Recipe

If you love comforting, fragrant soups that warm you up from the inside out, then you’re going to adore this Harira: Moroccan Lentil and Chickpea Soup with Warm Spices Recipe. It’s packed with earthy lentils, tender chickpeas, and a beautiful bouquet of warming spices that just sing with every spoonful. I promise, this is one of those soups that feels like a big, cozy hug—and it’s absolutely delicious whether you’re making it for a family dinner or prepping ahead for a busy week.

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Ingredients You’ll Need

Each ingredient in this Harira: Moroccan Lentil and Chickpea Soup with Warm Spices Recipe plays a crucial role in building the rich flavors and textures that make this soup unforgettable. I always make sure to use fresh spices for maximum aroma and flavor—but don’t stress if you don’t have everything; the soup is forgiving and flexible.

• Extra virgin olive oil: For a smooth sauté base, I love using a good quality olive oil to bring out the flavors of the veggies and spices.
• Yellow onion: Finely chopped so it melts into the broth and adds sweetness.
• Celery stalks: Chopped for that subtle crunch and aromatic freshness.
• Carrot: Peeled and chopped—this adds a touch of natural sweetness to balance spices.
• Kosher salt: Enhances flavors—don’t be shy to season gradually as you cook.
• Garlic cloves: Minced for a punch of savory goodness.
• Black pepper: Freshly ground gives just the right bit of heat.
• Turmeric, cumin, ground ginger, ground cinnamon, cayenne: Essential warm spices that create the Moroccan magic here.
• Crushed tomatoes: Adds a rich base and mild acidity to balance the spices.
• Tomato paste: Deepens the tomato flavor and adds some body.
• Fresh cilantro: I always add plenty—it brightens the soup at the end.
• Green and red lentils: Rinsed and ready to soften into creamy deliciousness.
• Chickpeas: Canned for convenience but flavorful and filling.
• Vegetable or chicken stock: Low-sodium is my pick so you control the salt.
• Long grain rice or broken vermicelli: Adds a lovely texture, absorbing the broth as it cooks.
• Lemon wedges: For serving—don’t skip! A squeeze brightens every spoonful.

Variations

I’ve played around with this Harira: Moroccan Lentil and Chickpea Soup with Warm Spices Recipe quite a bit, and honestly, it’s forgiving enough that you can tweak it to your liking without losing its soul. Whether you want to make it vegan, add a little extra heat, or tailor it to what’s in your pantry, there’s room for creativity!

• Vegan Version: Simply swap chicken stock for vegetable stock to keep it plant-based—and it’s just as rich and satisfying.
• Extra Spicy: Add a pinch more cayenne or some finely chopped fresh chili when you sauté the spices for a welcomed kick.
• Herbs Swap: If you don’t love cilantro, try adding fresh parsley or a mix of both for a slightly different fresh note.
• Thicker Texture: Blend a cup of the soup with an immersion blender for a creamier consistency—this really satisfies the cozy craving.

How to Make Harira: Moroccan Lentil and Chickpea Soup with Warm Spices Recipe

Step 1: Sauté Your Aromatics

Start by heating 4 tablespoons of extra virgin olive oil in a large Dutch oven over medium heat until you see it shimmer—that’s your cue that it’s ready. Add the finely chopped onions, celery, and carrots, then sprinkle with kosher salt. Cook these veggies, stirring regularly, for about 5 minutes or until they soften and the onion is translucent. This is the base of the whole soup, so don’t rush it. I learned early on that a good sauté creates a deep, comforting flavor foundation.

Step 2: Spice It Up

Now add the minced garlic and all your warm spices—black pepper, turmeric, cumin, ground ginger, cinnamon, and cayenne. Cook them together for 1 to 2 minutes, stirring constantly so they don’t burn but become fragrant. This is when your kitchen will start smelling amazing, I promise. The secret here is to let the spices toast lightly to unlock those flavors.

Step 3: Build Your Soup Base

Dump in the crushed tomatoes, tomato paste, and a big handful of chopped fresh cilantro. Stir in both the green and red lentils along with the chickpeas. Add a dash more salt to season and cook everything together for 5 minutes to let those flavors mingle. The colors start to brighten and that thick stew-like look tells you you’re on the right track.

Step 4: Simmer and Tenderize

Pour in your vegetable or chicken stock and crank up the heat until it boils. Let it bubble strongly for 5 minutes, then reduce to low, cover, and simmer gently for 45 minutes. This slow simmer is crucial—the lentils soften beautifully, and the soup thickens to a luscious, hearty consistency. Keep an eye on it, and don’t hesitate to add a splash more broth or water if it gets too thick—you want it thick but still pourable. Adjust the salt as you go; seasoning taste is key here.

Step 5: Finish with Rice

Finally, stir in rinsed long grain rice (or broken vermicelli if you prefer). Cook uncovered for another 15 minutes until the rice is tender and has soaked up the soup’s incredible flavors. This last step gives the soup a nice body and that comforting texture that makes it a meal in itself.

Step 6: Serve with a Bright Finish

Scoop the hot Harira into bowls and serve with plenty of lemon wedges on the side. I always squeeze fresh lemon juice into my bowl just before eating—it adds a vibrant lift that balances the warm spices perfectly. Plus, it’s traditional and really makes the flavors pop!

How to Serve Harira: Moroccan Lentil and Chickpea Soup with Warm Spices Recipe

Garnishes

My go-to garnish is a generous wedge of lemon for each bowl—trust me, the citrusy zing transforms this soup. Sometimes, I sprinkle a little extra fresh cilantro on top for that herbal punch. If you want to get fancy, a drizzle of good olive oil or a small dollop of plain yogurt adds creaminess and richness that balances the spice.

Side Dishes

I love serving Harira with warm pita bread or crusty baguette for dunking into the soup—there’s something so comforting about mopping up every last drop. A simple green salad with lemon vinaigrette or pickled vegetables also pairs beautifully to cut through the hearty stew.

Creative Ways to Present

For special occasions, I sometimes serve Harira in small cups or mugs as an elegant starter. Another fun idea is to ladle it over couscous in a shallow bowl and top with toasted almonds and fresh herbs for a richer presentation. It always impresses guests and feels extra celebratory.

Make Ahead and Storage

Storing Leftovers

I store leftover Harira in airtight containers in the fridge for up to 4 days. I actually love how the flavors deepen overnight—it tastes even better the next day! Just give it a good stir before reheating, as the lentils tend to settle and thicken the soup.

Freezing

This soup freezes wonderfully. I portion it into freezer-safe containers or bags and keep it for up to 3 months. When you’re ready, thaw overnight in the fridge for best texture. Because of the rice, it might thicken a bit, so you can add a splash of broth or water when reheating.

Reheating

I usually reheat Harira gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Avoid boiling it again to keep the lentils and rice from turning mushy. A squeeze of fresh lemon right before serving always refreshes the flavors beautifully.

FAQs

Final Thoughts

This Harira: Moroccan Lentil and Chickpea Soup with Warm Spices Recipe has such a special place in my kitchen rotation—it’s the kind of dish that wakes up your senses and fills your home with the most comforting aromas. I love how it’s both hearty and healthy, simple yet exotic. If you’re craving a soup that’s as wholesome as it is flavorful, I can’t recommend giving this one a try enough. Grab your pot, stir in those spices, and trust me, you’ll end up making it again and again.

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