Harira is Morocco’s beloved soup, traditionally served to break the fast during Ramadan, but cherished year-round. This nourishing, slow-cooked blend of tender lamb , lentils , chickpeas , and vermicelli in a spiced tomato broth is brightened at the end with fresh herbs and lemon.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsCook Time 1 hr 30 minsTotal Time 1 hr 50 minsFor the Base
1 ½ lbs lamb shoulder or shank, cut into small cubes
2 tbsp olive oil or ghee
1 onion, finely chopped
2 celery stalks, diced
2 tbsp tomato paste
2 large tomatoes, peeled and grated (or 1 cup canned crushed tomatoes)
1 ½ tsp ground turmeric
1 ½ tsp ground ginger
1 tsp ground cinnamon
1 tsp sweet paprika
Salt and black pepper, to taste
8 cups water or light lamb/chicken stock
Additions
½ cup dried chickpeas (soaked overnight) or 1 can, drained
½ cup green or brown lentils, rinsed
¼ cup broken vermicelli or thin noodles
2 tbsp flour mixed with ¼ cup cold water (optional thickener)
To Finish
Juice of ½ lemon
¼ cup fresh cilantro, chopped
¼ cup fresh parsley, chopped
a pinch of saffron threads steeped in warm water
Lemon wedges & dates (traditional accompaniments)
Sear the Lamb
1
In a large heavy-bottomed pot, heat olive oil over medium-high.
Add lamb pieces, season with salt and pepper, and brown on all sides (5–6 minutes).
Reduce heat to medium. Add onion and celery , cooking until softened (~5 minutes).
Build the Broth
2
Stir in tomato paste , grated tomatoes , turmeric , ginger , paprika , and cinnamon .
Cook for 2–3 minutes to concentrate the tomato flavor and bloom the spices.
Pour in water or stock and add chickpeas and lentils .
Bring to a boil, then reduce to low and simmer uncovered for 60–70 minutes , or until lamb and legumes are tender.
Add Noodles & Thicken
3
Stir in vermicelli and simmer 5–7 minutes until tender.
(Optional) Whisk flour-water slurry into the soup to gently thicken. Simmer another 5 minutes, stirring often.
Brighten & Serve
4
Turn off the heat. Stir in lemon juice , cilantro , and parsley .
Taste and adjust seasoning.
Serve hot with lemon wedges , dates , and chebakia (Moroccan sesame cookies) during festive occasions.
Variations
5
Use beef or make it vegetarian (with more lentils and chickpeas)
Add a pinch of saffron or a dash of ras el hanout for depth
Skip vermicelli for a more traditional texture or add rice instead
Pairing Suggestions
6 Traditional:
Sweet mint tea or water with orange blossomModern:
Dry rosé, Viognier, or Gewürztraminer
For a twist: a date or citrus mocktail
Ingredients For the Base
1 ½ lbs lamb shoulder or shank, cut into small cubes
2 tbsp olive oil or ghee
1 onion, finely chopped
2 celery stalks, diced
2 tbsp tomato paste
2 large tomatoes, peeled and grated (or 1 cup canned crushed tomatoes)
1 ½ tsp ground turmeric
1 ½ tsp ground ginger
1 tsp ground cinnamon
1 tsp sweet paprika
Salt and black pepper, to taste
8 cups water or light lamb/chicken stock
Additions
½ cup dried chickpeas (soaked overnight) or 1 can, drained
½ cup green or brown lentils, rinsed
¼ cup broken vermicelli or thin noodles
2 tbsp flour mixed with ¼ cup cold water (optional thickener)
To Finish
Juice of ½ lemon
¼ cup fresh cilantro, chopped
¼ cup fresh parsley, chopped
a pinch of saffron threads steeped in warm water
Lemon wedges & dates (traditional accompaniments)
Directions Sear the Lamb
1
In a large heavy-bottomed pot, heat olive oil over medium-high.
Add lamb pieces, season with salt and pepper, and brown on all sides (5–6 minutes).
Reduce heat to medium. Add onion and celery , cooking until softened (~5 minutes).
Build the Broth
2
Stir in tomato paste , grated tomatoes , turmeric , ginger , paprika , and cinnamon .
Cook for 2–3 minutes to concentrate the tomato flavor and bloom the spices.
Pour in water or stock and add chickpeas and lentils .
Bring to a boil, then reduce to low and simmer uncovered for 60–70 minutes , or until lamb and legumes are tender.
Add Noodles & Thicken
3
Stir in vermicelli and simmer 5–7 minutes until tender.
(Optional) Whisk flour-water slurry into the soup to gently thicken. Simmer another 5 minutes, stirring often.
Brighten & Serve
4
Turn off the heat. Stir in lemon juice , cilantro , and parsley .
Taste and adjust seasoning.
Serve hot with lemon wedges , dates , and chebakia (Moroccan sesame cookies) during festive occasions.
Variations
5
Use beef or make it vegetarian (with more lentils and chickpeas)
Add a pinch of saffron or a dash of ras el hanout for depth
Skip vermicelli for a more traditional texture or add rice instead
Pairing Suggestions
6 Traditional:
Sweet mint tea or water with orange blossomModern:
Dry rosé, Viognier, or Gewürztraminer
For a twist: a date or citrus mocktail
Lamb Harira (Moroccan Tomato & Lentil Soup)
