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Harira (Moroccan Tomato and Lentil Soup)

Big bowls of Harira bring pure comfort with every spoonful—rich tomatoes, tender lamb, hearty lentils, and warm spices all simmered together into something downright soul-soothing. Even with its bold flavor, this soup comes together with pantry staples and simple steps that feel totally doable on a busy evening.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Calories: 214
Ingredients Method Notes

Ingredients
  

  • 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 1/2 teaspoons smoked paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 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
  • 3/4 cup green lentils rinsed
  • 1 tablespoon all-purpose flour
  • 2 tablespoons cold water
  • 1/2 cup fresh cilantro chopped, divided
  • 1/2 cup fresh parsley chopped, divided
  • 1/2 cup vermicelli pasta broken into 1/2-inch pieces
  • 1/8 teaspoon cayenne pepper
  • 1 lemon juiced

Method
 

  1. Gather all ingredients.
  2. Heat olive oil in a stock pot over medium-high heat and cook lamb until browned and some fat has rendered, about 5 minutes.
  3. Add diced onion and a generous pinch of salt and cook, stirring often, until onion is soft and lightly browned, 4 to 5 minutes.
  4. Season with smoked paprika, coriander, cumin, ginger, black pepper, and cinnamon.
  5. Add minced garlic and cook and stir until combined, 30 seconds to 1 minute.
  6. Add tomato paste and cook and stir for about 1 minute.
  7. Add chicken broth, crushed tomatoes, celery, and water and bring to a boil over high heat.
  8. Add chickpeas and green lentils and season with salt to taste.
  9. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.
  10. Mix flour and cold water in a small bowl to form a slurry.
  11. Drizzle slurry into the soup to thicken.
  12. Bring soup back to a simmer and stir in half of the cilantro and parsley.
  13. Simmer on medium-low heat until meat and lentils are tender and soup has thickened, about 20 more minutes.
  14. Stir in vermicelli pasta and cook until tender, 10 to 15 minutes.
  15. Taste and adjust seasoning with cayenne and salt.
  16. Stir in remaining cilantro and parsley.
  17. Finish soup with lemon juice to taste.
  18. Serve immediately with a drizzle of olive oil.

Notes

Store leftover soup in the refrigerator for up to 3 to 4 days and add extra water when reheating if needed. This soup also freezes well for up to 3 months. Serve with warm crusty bread, steamed rice, or a simple green salad.