Moroccan Harira Bean Soup
Harira is Morocco s beloved soup that fills homes with the most incredible aromas. This nourishing bowl combines tender lentils, chickpeas, and succulent lamb in a tomato-based broth that s beautifully spiced with cinnamon, ginger, and turmeric. Traditionally served during Ramadan to break the fast, this soup is substantial enough to be a complete meal any time of year. The addition of fresh herbs and a squeeze of lemon brightens every spoonful, making it absolutely irresistible.
Frequently asked questions
＋ − Can I make harira without meat?
Absolutely! Simply omit the lamb and use vegetable broth instead of meat broth. You can add extra lentils or chickpeas to maintain the protein content.
＋ − Why is my harira soup not thick enough?
The flour mixture helps thicken the soup, but you can also mash some of the cooked lentils against the pot side to naturally thicken it. Alternatively, simmer uncovered for a few extra minutes to reduce the liquid.
＋ − Can I use canned lentils instead of dried?
Yes, but add them in the last 10 minutes of cooking since they re already tender. Use about 1 cup of drained canned lentils to replace 1/2 cup dried.
＋ − What's the best way to reheat leftover harira?
Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if the soup has thickened too much during storage.
Moroccan Harira Bean Soup
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the cubed lamb and brown on all sides, about 6-8 minutes total. Remove lamb and set aside.
- 2
In the same pot, add chopped onion and celery. Cook for 5 minutes until softened. Stir in tomato paste, cinnamon, ginger, and turmeric. Cook for 1 minute until fragrant.
- 3
Return lamb to the pot and add diced tomatoes, red lentils, and broth. Bring to a boil, then reduce heat and simmer covered for 45 minutes until lamb is tender.
- 4
In a small bowl, whisk flour with 1/4 cup of the hot soup liquid until smooth. Stir this mixture back into the pot along with the chickpeas. Simmer for 15 more minutes.
- 5
Stir in fresh cilantro and parsley. Season with salt and pepper to taste. Ladle into bowls and serve with lemon wedges for squeezing over the soup.
American comfort food
Mia CarterMia grew up in a Midwest kitchen and specializes in cozy, crowd-pleasing weeknight dinners. She tests every recipe until it works on the first try.
Reviews
No reviews yet — be the first to leave one!
Leave a review
You might also like
Read next
Roundup6 Festive Holiday Beans with Cranberries Recipes for Your Table
Planning your holiday menu? These bean and cranberry recipes pair perfectly for a festive dinner. Find simple, hearty, and seasonal ideas for your guests.
5 min read
RoundupThe Absolute Best Potatoes 5fix: Simple Recipes You Need to Try
Searching for the absolute best potatoes 5fix recipes? From crispy roasted wedges to creamy scalloped dishes, these kitchen staples are easy to master tonight.
4 min read