Moroccan Harira Soup

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A beloved Moroccan tomato-based soup brimming with lentils, chickpeas, tender lamb, and a warm blend of ginger, turmeric, and cinnamon. Traditionally served at sunset to break the Ramadan fast, harira is hearty, herbaceous, and deeply comforting. Serve it with crusty bread, dates, and a wedge of lemon for an authentic Moroccan meal.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 14 gFat
• 4 gSaturated Fat
• 45 gCarbs
• 11 gFiber
• 8 gSugar
• 28 gProtein
• 780 mgSodium
• 950 mgPotassium
• 90 mgCalcium
• 6 mgIron
• 18 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the soup base

• 3 tablespoons olive oil
• 1 large yellow onion, finely chopped (about 1 1/2 cups)
• 2 celery stalks, finely chopped
• 1 lb boneless lamb shoulder, trimmed and diced into 1/2-inch cubes
• 6 cups low-sodium beef or chicken broth
• 1 (28 oz) can crushed tomatoes
• 2 tablespoons tomato paste

For the legumes and aromatics

• 1 cup dried brown or green lentils, rinsed and picked over
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 tablespoon fresh ginger, finely grated
• 4 garlic cloves, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 teaspoons kosher salt, plus more to taste

For the herb finish and thickener

• 1/3 cup all-purpose flour
• 3/4 cup cool water
• 1/2 cup fresh cilantro, finely chopped
• 1/2 cup fresh flat-leaf parsley, finely chopped
• 2 large eggs, lightly beaten (optional, traditional)
• 1 lemon, cut into 6 wedges, for serving

Directions

1. Heat the olive oil in a large heavy pot over medium-high heat. Add the onion and celery and cook, stirring often, until softened and lightly golden, about 6 minutes.
2. Add the diced lamb to the pot and brown on all sides, about 5 minutes. Stir in the garlic, ginger, turmeric, cinnamon, and black pepper and cook until fragrant, about 1 minute.
3. Pour in the crushed tomatoes and tomato paste, stirring to coat the meat and dissolve the paste. Add the broth, lentils, and chickpeas. Bring to a boil, then reduce the heat to low, cover partially, and simmer gently until the lentils are tender and the lamb is cooked through, about 40 minutes.
4. Whisk the flour and 3/4 cup cool water in a small bowl until completely smooth. Slowly stir the slurry into the simmering soup and continue to cook, stirring frequently, until the soup thickens to a creamy, lightly velvety consistency, about 8 to 10 minutes.
5. Stir in the chopped cilantro and parsley and simmer 2 minutes more. Taste and adjust the salt. If using the eggs, slowly drizzle them into the gently simmering soup while stirring in a circular motion to create thin ribbons, then cook 1 minute more.
6. Ladle the hot soup into warmed bowls, squeeze a lemon wedge over each portion, and serve immediately with crusty Moroccan khobz or toasted rustic bread and a side of pitted dates.

Cook’s Notes

• Use brown or green lentils; red or yellow lentils will disintegrate and turn the soup muddy.
• For a vegetarian version, swap the lamb for an extra can of chickpeas plus 1 cup diced butternut squash, and use vegetable broth.
• Traditional harira uses a small amount of flour slurry to give the broth its signature silky body rather than a heavy roux.
• Add the fresh herbs at the very end so they keep their bright, green character against the warm spices.
• Harira tastes even better the next day; cool completely and refrigerate in a sealed container for up to 4 days.

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