Moroccan Harira
A hearty, soul-warming Moroccan soup featuring a fragrant blend of legumes, aromatic spices, and fresh herbs.
Ingredients
- •2 tablespoons olive oil
- •1 large onion, finely diced
- •1/2 pound (225g) lean beef or lamb, cut into small 1/2-inch cubes
- •1 teaspoon ground ginger
- •1 teaspoon ground turmeric
- •1 teaspoon ground cinnamon
- •1/2 teaspoon black pepper
- •1 can (15 oz) chickpeas, drained and rinsed
- •1 can (15 oz) brown lentils, drained and rinsed
- •1 can (14 oz) crushed tomatoes
- •4 cups beef or vegetable broth
- •1/2 cup fresh cilantro, chopped
- •1/2 cup fresh parsley, chopped
- •1/2 cup vermicelli noodles
- •1 tablespoon tomato paste
- •1 tablespoon lemon juice
Instructions
- 1
Heat the olive oil in a large pot over medium heat and sauté the onion until translucent.
- 2
Add the meat cubes and brown them on all sides, then stir in the ginger, turmeric, cinnamon, and black pepper.
- 3
Pour in the crushed tomatoes, tomato paste, and broth, bringing the mixture to a gentle boil.
- 4
Add the chickpeas and lentils, reduce heat to low, and simmer for 20 minutes to allow flavors to meld.
- 5
Stir in the vermicelli noodles, cilantro, and parsley, cooking for an additional 5-7 minutes until the noodles are tender.
- 6
Remove from heat and stir in the fresh lemon juice just before serving.
💡 Chef tips
- To make this dish vegetarian, simply omit the meat and use vegetable broth; the chickpeas and lentils provide plenty of protein.
- Harira tastes even better the next day as the spices continue to develop, making it an excellent candidate for make-ahead meal prep.
- If the soup becomes too thick upon reheating, simply add a splash of water or broth to reach your desired consistency.
✅ How it should turn out
The finished soup should be rich and velvety with a deep, earthy aroma of cinnamon and ginger, offering a perfect balance of savory protein and bright, citrusy notes.