Name: Harira: Classic Moroccan Lentil and Chickpea Soup Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Moroccan
Ingredients: 1 large yellow onion, finely chopped; 2 celery stalks, chopped; 1 carrot, peeled and chopped; 4 garlic cloves, minced; 1 cup packed chopped fresh cilantro; Kosher salt, to taste; 1½ teaspoons black pepper; 1½ teaspoons turmeric; 1 teaspoon cumin; ½ teaspoon ground ginger; ½ teaspoon ground cinnamon; ½ teaspoon cayenne pepper; 1 cup green lentils, rinsed; 1 cup red lentils, rinsed; 1 14-ounce can chickpeas, drained and rinsed; ¼ cup long grain rice, rinsed (or ¼ cup broken vermicelli); 4 tbsp extra virgin olive oil; 2 14-ounce cans crushed tomatoes; 3 tablespoons tomato paste; 7 cups vegetable or chicken stock, preferably low-sodium; Lemon wedges, for serving

If you’ve ever wished for a soup that feels like a warm hug on a chilly day, then you’re going to absolutely adore this Harira: Classic Moroccan Lentil and Chickpea Soup Recipe. I promise, this recipe is fan-freaking-tastic and perfect for curbing those hunger pangs with a burst of rich, comforting flavors. Whether you’re new to Moroccan cuisine or a longtime fan, read on because this harira recipe will quickly become your go-to for soulful, hearty meals.

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Why You’ll Love This Recipe

Rich Flavor Layers: The combination of warm spices and fresh herbs makes every spoonful deeply satisfying and authentic.
Hearty and Nourishing: Lentils, chickpeas, and rice come together to create a protein-packed bowl that keeps you full and energized.
Make-Ahead Friendly: Harira tastes even better the next day, making it perfect for meal prep and feeding a crowd.
Simple Ingredients: No need for hard-to-find items—most are pantry staples, which makes this soup easy to whip up anytime.

A top view of a large silver pot filled with a thick stew made of red lentils, chickpeas, and small pieces of leafy greens mixed in a rich reddish-orange sauce. A rustic wooden spoon rests inside the pot on the right side, partially covered in the stew. The pot is placed on a dark wooden surface with visible grain and texture. photo taken with an iphone --ar 2:3 --v 7 - Harira Moroccan Lentil and Chickpea Soup, Moroccan lentil soup, hearty Moroccan soup, traditional Moroccan recipes, soulful Lentil chickpea stew

Ingredients You’ll Need

This traditional Harira: Classic Moroccan Lentil and Chickpea Soup Recipe shines because of its simple yet flavorful ingredients that play so well together. Here’s a quick rundown of what you’ll want to have on hand, along with some tips to get the best results.

Flat lay of a large yellow onion finely chopped, two celery stalks chopped, one peeled and chopped carrot, four garlic cloves minced, bright red crushed tomatoes in a gentle pile, fresh green cilantro leaves loosely arranged, small heaps of green and red lentils, a can of beige chickpeas spilling some out, a few lemon wedges with vibrant yellow rinds, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Harira Moroccan Lentil and Chickpea Soup, Moroccan lentil soup, hearty Moroccan soup, traditional Moroccan recipes, soulful Lentil chickpea stew

Extra virgin olive oil: Choose a good-quality one; it adds a lovely fruitiness to the base flavors.
Yellow onion: Finely chopped for sweetness and softness as it cooks down.
Celery stalks: Adds aromatic depth and a gentle crunch before simmering.
Carrot: Peeled and chopped, this brings natural sweetness and color.
Kosher salt: Essential for balancing the flavors perfectly—season gradually.
Garlic cloves: Minced fresh garlic gives the soup a pungent warmth.
Black pepper: Ground fresh if possible for the best punch.
Turmeric: Not just for color, its subtle earthiness brightens the soup.
Cumin: A warm, nutty spice that’s key to Moroccan dishes like this.
Ground ginger: Adds a mild zing that complements the other spices.
Ground cinnamon: Just a touch for that signature comforting note.
Cayenne: Adjust to your heat preference; it wakes up the palate.
Crushed tomatoes: Two cans provide a tangy, rich base—you can use seasoned if you like.
Tomato paste: This thickens the broth and intensifies tomato flavor.
Fresh cilantro: Packed and chopped, this adds a fresh herbal brightness.
Green lentils: Rinsed well, they offer a little firmness and earthy flavor.
Red lentils: Also rinsed, red lentils break down more, enriching the texture and thickening the soup.
Chickpeas: Canned chickpeas are convenient and protein-rich.
Vegetable or chicken stock: Low-sodium is best so you control the saltiness.
Long grain rice (or broken vermicelli): Adds body and a pleasant bite to the stew.
Lemon wedges: For bright, fresh acidity when serving—trust me, they make all the difference.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love most about this Harira: Classic Moroccan Lentil and Chickpea Soup Recipe is how flexible it is—you can easily tweak it to suit your preferences or what’s in your pantry. I often personalize mine depending on the season or my mood, and you’ll find that these little changes keep things exciting.

Add meat: I’ve made this with lamb or beef chunks, which gives an even heartier vibe if you’re not vegetarian.
Spice level: Feel free to dial up the cayenne for a kick or skip it if you want something milder.
Herbs: Fresh parsley alongside cilantro gives a more layered herbal note.
Grain swap: If you don’t have rice or vermicelli, barley or small pasta shapes work nicely too.

How to Make Harira: Classic Moroccan Lentil and Chickpea Soup Recipe

Step 1: Sauté the Fresh Veggies and Build Your Flavor Base

Heat your extra virgin olive oil in a large Dutch oven over medium heat until it’s shimmering—this usually takes just a couple of minutes. Add your chopped onions, celery, and carrots, then sprinkle with kosher salt to help soften and season them from the get-go. Stir every so often and cook for about 5 minutes until everything is tender and fragrant. This step is key because these veggies form the heart of your soup, so let them get nice and soft but not browned.

Step 2: Toast the Garlic and Spices

Next, toss in your minced garlic and all those beautiful spices—black pepper, turmeric, cumin, ground ginger, cinnamon, and cayenne. Stir constantly for 1 to 2 minutes until the mixture is wonderfully aromatic. This quick toasting unlocks the essential oils in the spices and ensures your harira ends up with that unmistakable Moroccan warmth. Just be careful not to burn the garlic here; keep the heat moderate and stir frequently.

Step 3: Combine Tomatoes, Lentils, Chickpeas, and Herbs

Now add the crushed tomatoes, tomato paste, fresh chopped cilantro, rinsed green and red lentils, and chickpeas. Sprinkle in a little more kosher salt, then give everything a good stir. Let this all cook together for about 5 minutes. I find this step lets the lentils start soaking up the spices and flavors, deepening the soup’s complexity.

Step 4: Simmer and Let Flavors Meld

Pour in the vegetable or chicken stock, crank the heat up to bring it all to a boil, and then simmer on low with the lid on for about 45 minutes. This slow simmering tenderizes the lentils and allows all the components to blend together beautifully. Keep an eye on the soup—you want it thick but still pourable, so add a splash more stock or water if it starts drying out. Also, taste as you go and adjust your salt accordingly.

Step 5: Add Rice and Finish Cooking

Stir in the rinsed long grain rice or broken vermicelli and simmer for another 15 minutes until the rice cooks through. This final step plumps up the grains, giving the soup a lovely texture and heartiness that just feels like cozy perfection. When the rice is soft but not mushy, your Harira: Classic Moroccan Lentil and Chickpea Soup Recipe is ready to serve!

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Pro Tips for Making Harira: Classic Moroccan Lentil and Chickpea Soup Recipe

Patience with Simmering: I learned the slow simmer really unlocks the best flavor and gives the lentils a perfect tender bite—don’t rush it.
Adjust Liquids Carefully: The soup can thicken quickly with the lentils and rice, so keep extra stock nearby—you want it pourable but hearty.
Fresh Herbs Last: Adding cilantro early enriches the flavor, but save a bit for garnish to keep that fresh punch.
Don’t Skip the Lemon: I always serve with lemon wedges because that splash of acidity brightens and balances the rich spices perfectly.

How to Serve Harira: Classic Moroccan Lentil and Chickpea Soup Recipe

The image shows a thick and hearty orange-red stew filled with small lentils, chickpeas, and rice in a white bowl with a blue rim. The stew has a soft, slightly chunky texture with visible bits of vegetables and herbs. On top, there are a few fresh green parsley leaves placed as garnish. A silver spoon rests inside the bowl on the right side. Nearby on the white marbled surface, there are lemon wedges placed to the top right corner of the bowl. photo taken with an iphone --ar 2:3 --v 7 - Harira Moroccan Lentil and Chickpea Soup, Moroccan lentil soup, hearty Moroccan soup, traditional Moroccan recipes, soulful Lentil chickpea stew

Garnishes

When I serve Harira, I always bring out the lemon wedges because a good squeeze of fresh lemon juice turns this soup from cozy to vibrant in seconds. Sometimes, I sprinkle chopped fresh cilantro or parsley on top for that bright green pop. If you want a little extra texture, toasted pine nuts or a drizzle of extra virgin olive oil works wonders. These simple garnishes always elevate the final bowl.

Side Dishes

My go-to sides with Harira are warm, fluffy pita bread or crusty baguette slices to soak up every last drop of that luscious soup. Sometimes, I serve a simple Moroccan carrot salad or olives on the side to add contrasting textures and flavors. If you want to keep it light, a crisp green salad with lemon vinaigrette works beautifully too.

Creative Ways to Present

For special occasions, I like to serve Harira in beautiful soup bowls lined up buffet-style with toppings like chopped herbs, lemon wedges, and dollops of Greek yogurt on the side so everyone can customize. Another fun idea? Ladle the soup over couscous in individual dishes for an elegant twist. It’s a conversation starter and such a treat!

Make Ahead and Storage

Storing Leftovers

I usually let my Harira cool to room temperature, then store leftovers in airtight containers in the fridge. It keeps beautifully for up to 5 days. The flavors actually deepen overnight, making leftovers even better than the first day—which is a rare win in the soup world!

Freezing

Harira freezes like a dream. I portion it out into freezer-safe containers or bags and freeze for up to 3 months. When you thaw, it’ll retain most of its vibrant flavors and texture, making it a lifesaver for quick, nutritious meals when you’re busy.

Reheating

Reheating is best done gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If the soup thickened too much in the fridge, just add a splash of water or broth to loosen it back up. A quick squeeze of lemon at the end revives the brightness so it tastes freshly made every time.

FAQs

Can I make Harira: Classic Moroccan Lentil and Chickpea Soup Recipe vegan?

Absolutely! Use vegetable stock instead of chicken stock, and you’re all set. The recipe is naturally plant-based besides the broth, and it’s just as flavorful vegan as it is with chicken stock.
What lentils work best for this Harira recipe?

I recommend using a mix of green and red lentils as written. Green lentils hold their shape and add texture, while red lentils break down and help thicken the soup. If you only have one type, you can adapt, but the blend gives the best balance.
Can I prepare Harira ahead of time?

Yes! In fact, Harira tastes even better the next day. You can make it a day or two in advance, or freeze portions for weeks, making it perfect for meal planning.
What if I don’t have rice or vermicelli?

No worries—you can substitute with small pasta shapes like orzo, barley, or even quinoa. Just add them at the end, like the rice, and cook until tender.
How spicy is this Harira recipe?

The cayenne adds a gentle warm heat, but it’s easy to adjust. Feel free to reduce or omit it if you prefer mild soups, or up the amount for more kick.

Final Thoughts

This Harira: Classic Moroccan Lentil and Chickpea Soup Recipe holds a special place in my kitchen because it’s one of those dishes that’s both comforting and exciting, simple yet bursting with flavor. I love how it brings everyone together around the table—my family goes crazy for it every time. I really encourage you to give it a try; once you do, I bet it’ll become your favorite cozy soup too. Plus, with its make-ahead convenience and hearty nutrition, it’s the perfect recipe to keep in your collection for busy nights or when you want to impress friends with authentic Moroccan flavors.