Harira (Moroccan VegGIE Soup)





2 Tbsp olive oil

1 small onion, chopped

1 celery stalk, finely chopped

1 medium carrot, peeled & finely chopped

1 Roma tomato, seeded & diced

2 Tbsp split red lentils

2 large garlic cloves, minced

4 cups soup stock

2 Tbsp tomato paste

1 (15 oz) can chickpeas, drained & rinsed

¼ cup fresh parsley, minced

¼ cup fresh cilantro, minced

1 tsp salt

½ tsp turmeric

½ tsp cumin

¼ tsp black pepper

¼ tsp cayenne pepper

2 pinches cinnamon


1 Tbsp flour

1 egg

2 Tbsp lemon juice (about ½ lemon)

1¾ cup water


  1. Heat oil on a large pot over medium-high heat. Add onion, celery, carrot, and salt. Sauté until onions are soft (about 5 minutes.)

  2. Add garlic, turmeric, cumin, cinnamon, black pepper, cayenne pepper, and tomato paste. Sauté another 30 seconds.

  3. Add soup stock, chickpeas, and lentils. Stir well and bring to a boil.

  4. Stir in tomatoes and reduce to a simmer. Simmer covered for 5-7 minutes.

  5. Make a slurry of flour, water, lemon juice, and egg. Add to the simmering soup once lentils are tender.

  6. Stir until soup thickens, or add water for a thinner consistency.

  7. Remove from heat. Stir in parsley and cilantro. Taste and adjust seasoning.

  8. Serve with a dollop of yogurt if desired. Enjoy!

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