Name: Harira
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 2 tbsp Olive oil (divided); 300 g lamb (1.5 cm cubes); 1 piece Onion (finely chopped); 2 stalks celery (finely chopped); 3 cloves Garlic (minced); 1 tsp ground cumin; 1 tsp ground ginger; 1/2 tsp ground turmeric; 400 g crushed tomatoes; 1.2 l vegetable stock (or chicken stock); 150 g brown lentils (rinsed and drained); 240 g Chickpeas (cooked, drained, and rinsed); 20 g fresh cilantro (finely chopped); 20 g fresh parsley (finely chopped); 30 g All-purpose flour (whisked with water); 120 ml Water (for the flour slurry); 2 tbsp Lemon juice (plus wedges for serving); 1 tsp Salt (or to taste); 1/2 tsp Black pepper (freshly ground)

How to prepare

Heat 1 tablespoon of the olive oil in a large heavy pot over medium-high heat. Add the lamb and sear for 4 to 5 minutes, turning occasionally, until lightly browned on several sides. Transfer it to a plate.

Reduce the heat to medium and add the remaining olive oil, onion, and celery. Sauté for 6 to 8 minutes, stirring, until softened and translucent. Add the garlic, cumin, ginger, turmeric, and black pepper; season with half the salt and cook for 1 minute until fragrant.

Return the lamb to the pot and stir in the crushed tomatoes, stock, lentils, cilantro, and parsley. Bring the mixture to a boil, scraping up any browned bits from the base.

Lower the heat to maintain a gentle simmer, cover partially, and cook for 45 minutes. Stir every 10 minutes until the lentils are tender and the lamb is fully cooked and yielding when pierced.

Stir in the chickpeas and remaining salt. Simmer uncovered for 10 minutes so the chickpeas heat through and the broth develops a slightly thicker texture.

Whisk the flour and water in a bowl until completely smooth. Slowly pour the slurry into the simmering soup while stirring constantly to prevent lumps. Simmer for 8 to 10 minutes, stirring often, until the soup lightly coats a spoon.

A spoon stirring thick, glossy harira with lentils and chickpeas

AI-generated image

Remove the pot from the heat and stir in the lemon juice. Taste and adjust the salt, pepper, and lemon until the soup is savory, warmly spiced, and pleasantly bright. Rest for 5 minutes, then ladle into bowls and serve with lemon wedges.

Bowls of finished Moroccan harira garnished with herbs and lemon wedges

AI-generated image

Why this recipe works

Lamb and aromatic vegetables create a savory foundation, while lentils and chickpeas provide contrasting body and texture. Tomato, herbs, spices, and lemon keep the thick soup lively rather than heavy.

Storage and reheating

How to store it

Cool the soup promptly and refrigerate it in a covered container for up to 4 days. Freeze without the lemon garnish for up to 3 months; thaw overnight in the refrigerator.

How to reheat it

Reheat gently in a saucepan over medium-low heat, stirring often, until steaming hot throughout. Add a splash of water if needed, then finish with fresh lemon juice.