Moroccan Harira Soup
By Nadia Kovalenko
Posted September 3, 2026Share
Time
Calories
Servings
Difficulty
Description
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
25
2 tablespoons extra-virgin olive oil, plus more for garnish
12 ounces boneless lamb shoulder, cut into 1/2 -inch pieces
1 large yellow onion, diced
1 teaspoon kosher salt, divided, or to taste
1.5 teaspoons smoked paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
0.5 teaspoon ground ginger
0.5 teaspoon freshly ground black pepper
0.25 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
0.75 cup green lentils, rinsed
1 tablespoon all-purpose flour
2 tablespoons cold water
0.5 cup chopped fresh cilantro, divided
0.5 cup chopped fresh parsley, divided
0.5 cup vermicelli, broken into 1/2-inch pieces
0.125 teaspoon cayenne pepper
1 lemon, juiced
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1
Step 1 (Gather all ingredients.)
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2
Step 2 (Heat olive oil in a stock pot over medium-high heat and brown the cubed lamb until some fat renders out, about 5 minutes.)
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3
Step 3 (Toss in diced onion and a generous pinch of salt. Cook, stirring frequently, until the onion gets soft and lightly browned, 4 to 5 minutes. Season with smoked paprika, coriander, cumin, ground ginger, black pepper, and cinnamon. Stir in the minced garlic and cook until fragrant, 30 seconds to 1 minute.)
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4
Step 4 (Add tomato paste and cook and stir for about 1 minute.)
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5
Step 5 (Pour in the chicken broth, crushed tomatoes, and celery, stirring everything together well. Add water and bring to a boil over high heat.)
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6
Step 6 (When the soup starts boiling, add the green lentils and chickpeas, then season with salt to taste. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.)
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7
Step 7 (Whisk the flour and 2 tablespoons cold water in a small bowl, then drizzle the slurry into the soup to thicken it.)
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8
Step 8 (Bring back to a simmer and add 1/2 of the cilantro and 1/2 of the parsley; stir to combine.)
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9
Step 9 (Simmer over medium-low heat until the lentils and meat are completely tender and the soup thickens, about 20 more minutes.)
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10
Step 10 (Stir in vermicelli pasta and cook until tender, 10 to 15 minutes. Taste and adjust the seasoning with salt and cayenne. Add remaining chopped cilantro and parsley and finish by drizzling lemon juice to taste into the soup.)
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11
Step 11 (Serve right away with a drizzle of olive oil on top.)
Nutrition Facts
Servings 6
Amount Per Serving
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Calories 214 kcal
% Daily Value *
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Total Fat 6g
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Saturated Fat 1g
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Cholesterol 4mg
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Sodium 1241mg
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Total Carbohydrate 33g
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Dietary Fiber 7g
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Protein 10g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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