If you’ve ever dreamed of diving into a bowl of rich, comforting, and deeply fragrant soup, then the Moroccan Harira Soup Recipe is your new best friend in the kitchen. This traditional Moroccan staple is bursting with warm spices, tender meat, hearty lentils, and vibrant herbs, creating a perfect balance of flavors that feel like a warm hug on a chilly day. Whether you’re looking for a nourishing meal to break your fast or simply craving something wholesome and delicious, this soup offers layers of taste that will keep you coming back for more.
Ingredients You’ll Need
This Moroccan Harira Soup Recipe relies on a handful of simple yet essential ingredients that work beautifully together to create a harmonious blend of taste, texture, and color. Each element is carefully chosen to contribute a unique note, from the tender meat and hearty legumes to the fresh herbs and warm spices.
- Olive oil: The base for sautéing that adds richness and depth.
- Large onion, finely chopped: Introduces sweetness and a savory foundation.
- Celery stalks, finely chopped: Adds crunch and a subtle earthy touch.
- Fresh cilantro and parsley, chopped: Bring bright, fresh herbal notes that brighten the soup.
- Ground turmeric: Provides a warm color and mildly bitter, earthy undertone.
- Ground ginger: Adds warmth and a slight zing that livens up the flavors.
- Cinnamon: Brings a subtle sweetness and complexity to the spice blend.
- Black pepper and salt: Essential seasoning to balance and enhance all other flavors.
- Boneless beef or lamb, diced: Tender protein that infuses the soup with savory richness.
- Canned chickpeas: Contribute creaminess and earthy taste.
- Red lentils: Soften beautifully to thicken the soup and add substance.
- Canned crushed tomatoes: Bring acidity and vibrant color.
- Tomato paste: Concentrates that bright tomato flavor for depth.
- Water or beef broth: The cooking liquid that carries all flavors together.
- Flour mixed with water: Used to gently thicken the soup to the perfect consistency.
- Lemon juice: A splash of acidity for brightness, cutting through the richness.
How to Make Moroccan Harira Soup Recipe
Step 1: Heat the Olive Oil
Start by warming 2 tablespoons of olive oil in a large pot over medium heat. This step is important as it prepares the base for sautéing your aromatics and infuses the soup with a subtle fruity richness that makes all the flavors pop.
Step 2: Sauté Aromatics
Add the finely chopped onion, celery, cilantro, and parsley to the pot. Cook them gently until they soften, releasing their wonderful fragrance and creating a fresh and flavorful foundation for your soup.
Step 3: Spice It Up
Now it’s time to bring in the warm spices: ground turmeric, ground ginger, cinnamon, black pepper, and salt. Stir these in so they toast lightly and fill your kitchen with an irresistible aroma that promises comfort and depth in every spoonful.
Step 4: Brown the Meat
Add your diced beef or lamb to the pot and cook until it browns lightly on all sides. This step locks in the meat’s juiciness and builds a rich, meaty base that deepens the flavors throughout the soup.
Step 5: Add Tomatoes, Legumes, and Broth
Pour in the crushed tomatoes, tomato paste, rinsed chickpeas, red lentils, and then cover everything with 6 cups of water or beef broth. Bring this mixture to a boil, awakening all the ingredients and melding their flavors beautifully.
Step 6: Simmer Until Tender
Lower the heat to a gentle simmer, leaving the pot uncovered. Let the soup cook for 35 to 40 minutes until the meat and lentils become tender, and all those lovely spices and herbs have fully infused the broth with their magic.
Step 7: Thicken the Soup
Mix 2 tablespoons of flour with water until smooth, then stir this mixture into the soup. Simmer for another 5 minutes to let the soup thicken slightly, giving it a perfect, comforting consistency that clings to your spoon.
Step 8: Add the Final Touches
Finish off by stirring in 2 tablespoons of lemon juice to brighten everything up. Taste and adjust seasoning with salt and pepper as needed for a beautifully balanced bowl of soup.
Step 9: Serve and Enjoy
Ladle your steaming Moroccan Harira Soup Recipe into bowls and sprinkle a little fresh cilantro over the top. Serve it hot with warm crusty bread on the side, perfect for dipping and soaking up every last drop of this delicious soup.
How to Serve Moroccan Harira Soup Recipe
Garnishes
A sprinkle of fresh cilantro or parsley really lifts this soup, adding a burst of color and freshness. Some people also love a wedge of lemon on the side to squeeze over just before eating, which enhances the soup’s bright, tangy side beautifully.
Side Dishes
Moroccan Harira Soup pairs wonderfully with crusty bread or warm pita, perfect for dipping and soaking up all the lovely juices. For a heartier meal, you could also serve it alongside a light salad or simple couscous to round out the flavors.
Creative Ways to Present
To elevate this meal, serve the soup in rustic earthenware bowls with a dollop of yogurt or a drizzle of extra virgin olive oil on top. You can also add a few toasted almonds or crumbled feta for a delightful textural contrast that surprises and delights.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your Moroccan Harira Soup Recipe to an airtight container and keep it in the refrigerator for up to 3 days. The flavors actually deepen over time, so leftovers taste fabulous the next day.
Freezing
This soup freezes well! Portion it into freezer-safe containers, leaving some room for expansion, and freeze for up to 3 months. It’s a perfect meal prep option for busy days when you want something comforting and homemade.
Reheating
Reheat the soup gently on the stove over medium-low heat, stirring occasionally until warmed through. If it thickens too much in the fridge or freezer, simply add a splash of water or broth to bring it back to your desired consistency before serving.
FAQs
Can I make this Moroccan Harira Soup Recipe vegetarian?
Absolutely! You can easily skip the meat and use vegetable broth instead of beef broth. The chickpeas, lentils, and spices still create a wonderfully flavorful and hearty soup.
What cut of meat works best for this soup?
Choose a tender cut like beef chuck or lamb shoulder, diced into small pieces. These cuts become beautifully tender during simmering without drying out.
How spicy is Moroccan Harira Soup Recipe?
This soup has warm spices but isn’t overly spicy hot. If you want a kick, you can always add a pinch of cayenne or a fresh chili during cooking.
Can I prepare this soup in a slow cooker?
Yes! Follow the same steps for sautéing aromatics and browning meat, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
What’s the best way to serve the soup for a crowd?
Make a large batch in a big pot or soup kettle. Keep it warm on low heat with the lid on, and offer various garnishes like fresh herbs, lemon wedges, and yogurt on the side so guests can customize their bowls.
Final Thoughts
I promise, once you try this Moroccan Harira Soup Recipe, it will quickly become one of your favorite go-to meals. Its perfect blend of spices, tender meat, and wholesome ingredients makes it a comforting classic full of heart and soul. So grab your pot, gather these simple ingredients, and get ready to enjoy a delicious taste of Morocco right from your own kitchen!
Print
Moroccan Harira Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan
Description
Moroccan Harira is a traditional, hearty soup known for its rich flavors and comforting spices. This recipe combines tender diced beef or lamb with chickpeas, red lentils, and a fragrant blend of herbs and spices simmered in a tomato-based broth. Perfect for a nutritious and warming meal, Harira offers a taste of authentic Moroccan cuisine.
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 celery stalks, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
Spices & Seasonings
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon black pepper
- Salt to taste
Main Ingredients
- 250g boneless beef or lamb, diced
- 1 cup canned chickpeas, rinsed and drained
- 1/2 cup red lentils, rinsed
- 2 cups canned crushed tomatoes
- 2 tablespoons tomato paste
- 6 cups water or beef broth
Thickener and Finishing Touch
- 2 tablespoons flour (mixed with water to form a smooth paste)
- 2 tablespoons lemon juice
Instructions
- Heat the oil: Heat olive oil in a large pot over medium heat to create a flavorful base for the soup.
- Sauté vegetables and herbs: Add finely chopped onions, celery, cilantro, and parsley to the pot. Cook and stir until they soften, releasing their aromas.
- Add spices: Stir in ground turmeric, ginger, cinnamon, black pepper, and salt. Cook the mixture until fragrant, ensuring the spices bloom and deepen their flavors.
- Brown the meat: Add the diced beef or lamb into the pot and cook lightly until it browns on all sides, sealing in the flavor.
- Combine main ingredients: Stir in tomatoes, tomato paste, chickpeas, red lentils, and pour in the water or beef broth. Increase heat to bring the soup to a boil.
- Simmer the soup: Lower the heat to a gentle simmer and cook uncovered for 35 to 40 minutes, or until the meat and lentils are tender and flavors meld together.
- Thicken the soup: Mix the flour with water until smooth, then stir this mixture into the soup. Continue simmering for another 5 minutes to thicken the broth.
- Add lemon juice and adjust seasoning: Stir in fresh lemon juice to brighten the flavors. Taste and adjust salt or spices if needed.
- Serve: Ladle the hot soup into bowls, garnish with extra fresh cilantro if desired, and serve with warm bread for a complete meal.
Notes
- Use beef broth instead of water for a richer flavor.
- Lamb can be used as an alternative to beef depending on preference.
- If gluten-free is required, substitute flour with cornstarch or a gluten-free thickener.
- For a vegetarian version, omit meat and use vegetable broth.
- This soup reheats well and can be made ahead for convenience.
