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Moroccan harira with lamb served in a rustic bowl
Hearty bowl of Harira soup filled with tender lamb, chickpeas, and fragrant herbs

Moroccan harira soup with lamb

Author: Flavelo
Recipes Soups
Harira is Morocco's national soup, traditionally used to break the Ramadan fast at sunset. This is not a starter, but a complete 'power soup': full of legumes (lentils, chickpeas), meat and pasta/rice. Thick, velvety and warming, with the scent of cinnamon and ginger.
🕒 Prep Time 20 mins
🍳 Cook Time 1 hr 30 mins
⌛ Total Time 1 hr 50 mins
🍽️ Servings 6 servings
🔥 Calories 420 kcal
🌍 Cuisine Moroccan

Ingredients

Equipment Needed

  • Large pot
  • Sieve

Allergen Information

⚠️ Celery
⚠️ Cereals containing gluten (if flour thickener used)

Instructions

1 ✓

Heat oil in the pot and brown the lamb cubes with the onion and celery.

Tip: You don't need to brown it deeply, just until it turns white.
2 ✓

Add the spices (ginger, turmeric, cinnamon), tomatoes, tomato purée and half of the herbs.

Tip: The acidity of the tomato and sweetness of the spices gives Harira its character.
3 ✓

Pour in the water and add the (soaked) lentils. Bring to the boil, then cover and simmer over a low heat for approx. 45-60 minutes until the meat and lentils are tender.

Tip: Lentil cooking time depends on variety.
4 ✓

10 minutes before the end of cooking add the tinned chickpeas (and if you want to thicken, a little flour paste).

Tip: The chickpeas are already soft, they just need to warm through.
5 ✓

Before serving stir in the remaining fresh herbs and squeeze in lemon juice.

Tip: Lemon juice is essential at the end, it 'opens up' the flavours.

Recipe FAQ

It turned out too runny.
You can thicken it at the end with a little flour and water mixture (tadouira), this is the traditional method.
Can I use tinned chickpeas?
Yes, but only add them in the last 10 minutes of cooking, otherwise they will mush.

Ingredients

  • 300 g Lamb shoulder (diced small)
  • 100 g Lentils (brown or green, soaked)
  • 1 tin Chickpeas (cooked, rinsed)
  • 1 unit Onion (finely chopped)
  • 2 sticks Celery (finely chopped)
  • 1 tin Chopped tomatoes (400g)
  • 2 tbsp Tomato purée
  • 1 tsp Ground ginger
  • 1 tsp Ground turmeric
  • 1 tsp Ground cinnamon
  • 1 bunch Fresh coriander and parsley (chopped)
  • 1.5 l Water or stock
  • 2 tbsp Olive oil