Harira Soup Recipe

Introduction

Harira Soup is a traditional Moroccan dish packed with warming spices, hearty lentils, and tender pasta. This flavorful and comforting soup is perfect for chilly days or as a nourishing start to any meal.

Ingredients

• 2 tablespoons extra-virgin olive oil or butter
• 1 large onion, finely diced (about 2 cups)
• 4 garlic cloves, minced
• 1 tablespoon dried ginger
• 1 1/2 teaspoons black pepper
• 2 teaspoons turmeric
• 1 teaspoon toasted and ground cumin
• 1/4 teaspoon cayenne
• 1/2 teaspoon crumbled saffron
• 1 (3-inch) piece cinnamon stick or 1/4 teaspoon ground cinnamon
• 4 cups diced ripe tomato, fresh or canned
• 2 tablespoons chopped celery leaves
• 2 tablespoons chopped cilantro
• Salt, to taste
• 1 cup brown lentils, rinsed
• 1 cup red lentils, rinsed
• 1 cup peeled dried fava beans (or substitute 1 cup dried chickpeas, soaked overnight)
• 1/4 pound angel hair pasta or vermicelli, broken into 1-inch pieces
• Lemon wedges, for serving

Instructions

1. Step 1: Heat olive oil or butter in a large heavy-bottomed soup pot over medium-high heat. Add the diced onion and cook, stirring occasionally, until softened and lightly colored, about 8 to 10 minutes. Stir in the minced garlic, dried ginger, black pepper, turmeric, cumin, cayenne, saffron, and cinnamon. Cook for about 2 more minutes to release the spices’ aromas.
2. Step 2: Add the diced tomatoes, chopped celery leaves, and cilantro to the pot. Bring the mixture to a brisk simmer and cook, stirring, for about 5 minutes until the mixture thickens slightly. Season with 1 teaspoon of salt.
3. Step 3: Add the brown lentils, red lentils, and dried fava beans (or soaked chickpeas). Pour in 8 cups of water and bring everything to a boil. Reduce the heat to a gentle simmer and cover the pot with the lid slightly ajar.
4. Step 4: Let the soup simmer for 30 minutes. Taste the broth and adjust salt if needed. Continue simmering for another hour until the lentils and beans are soft and creamy. Add more water as necessary to keep the soup thick but pourable, tasting and adjusting salt with each addition.
5. Step 5: Just before serving, stir in the broken pasta and let it cook for 2 to 3 minutes until tender. Ladle the soup into small bowls and serve with lemon wedges for squeezing over the top.

Tips & Variations

• For a smoother texture, you can puree a portion of the soup before adding the pasta.
• Substitute dried chickpeas for the fava beans if you prefer or if fava beans are unavailable.
• Add fresh parsley alongside the cilantro for a brighter herb flavor.
• If you want a spicier soup, increase the cayenne slightly to taste.

Storage

Store leftover harira soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water to adjust the consistency, as the soup will thicken when chilled. It can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make harira soup without saffron?

Yes, you can omit saffron if you don’t have it on hand. The soup will still be flavorful thanks to the other spices, but saffron adds a unique aroma and slight sweetness.

What can I use instead of angel hair pasta?

You can substitute angel hair pasta with vermicelli, broken spaghetti, or even fine egg noodles. Just adjust the cooking time accordingly to avoid overcooking.

Harira Soup Recipe

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★★★★★

4.7 from 87 reviews

• Author: Isabella
• Total Time: 2 hours
• Yield: 6 to 8 servings 1x
• Diet: Halal

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Description

Harira Soup is a traditional Moroccan dish, known for its rich and aromatic flavor profile. This hearty soup combines lentils, dried fava beans, vibrant spices like turmeric, saffron, and cinnamon, along with fresh herbs and tomatoes. It’s slowly simmered to develop a creamy, thick texture and finished with tender angel hair pasta and a squeeze of lemon for brightness. Perfect for warming up on a chilly day or breaking fast during Ramadan.

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Ingredients

Scale 1x2x3x

Base Ingredients

• 2 tablespoons extra-virgin olive oil or butter
• 1 large onion, finely diced (about 2 cups)
• 4 garlic cloves, minced

Spices and Herbs

• 1 tablespoon dried ginger
• 1 1/2 teaspoons black pepper
• 2 teaspoons turmeric
• 1 teaspoon toasted and ground cumin
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon crumbled saffron
• 1 (3-inch) piece cinnamon stick or 1/4 teaspoon ground cinnamon
• 2 tablespoons chopped celery leaves
• 2 tablespoons chopped cilantro
• Salt, to taste

Main Components

• 4 cups diced ripe tomato, fresh or canned
• 1 cup brown lentils, rinsed
• 1 cup red lentils, rinsed
• 1 cup peeled dried fava beans (or substitute 1 cup dried chickpeas, soaked overnight)
• 1/4 pound angel hair pasta or vermicelli, broken into 1-inch pieces

For Serving

• Lemon wedges

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Instructions

1. Sauté Aromatics: Heat the olive oil in a large heavy-bottomed soup pot over medium-high heat. Add the diced onion and cook, stirring frequently, until softened and lightly colored, about 8 to 10 minutes. Mix in the minced garlic, dried ginger, black pepper, turmeric, toasted cumin, cayenne, saffron, and cinnamon. Continue cooking while stirring for about 2 minutes until the spices are fragrant.
2. Add Tomatoes and Herbs: Stir in the diced tomatoes, chopped celery leaves, and cilantro. Bring the mixture to a brisk simmer and cook for around 5 minutes, stirring occasionally, until the mixture thickens slightly. Then season with 1 teaspoon of salt.
3. Add Legumes and Simmer: Add the rinsed brown lentils, red lentils, and dried fava beans to the pot. Pour in 8 cups of water and bring everything to a boil. Reduce the heat to a gentle simmer and cover the pot with the lid slightly ajar.
4. Cook Until Soft: Allow the soup to simmer for 30 minutes, then check the broth’s seasoning and adjust salt as needed. Continue to simmer gently for 1 hour more until the legumes are soft and creamy. Add additional water as needed to maintain a thick but pourable consistency, seasoning with salt whenever water is added.
5. Finish with Pasta: Just before serving, add the broken angel hair pasta or vermicelli pieces to the soup. Cook for an additional 2 to 3 minutes until the pasta is tender.
6. Serve: Ladle the hot soup into small bowls and serve with lemon wedges for squeezing over, enhancing the bright flavors of the dish.

Notes

• The dried fava beans can be substituted with soaked chickpeas if preferred.
• Adjust the cayenne pepper quantity to control the soup’s spiciness.
• Adding water gradually helps maintain the ideal soup thickness without becoming too runny or overly thick.
• For a richer flavor, use butter instead of olive oil if desired.
• The soup can be prepared in advance; flavors deepen when reheated.

• Prep Time: 20 minutes
• Cook Time: 1 hour 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Moroccan

Keywords: Harira, Moroccan soup, lentil soup, traditional soup, Ramadan soup, Middle Eastern cuisine, spicy soup, legume soup