Moroccan Harira
A hearty tomato, lentil and chickpea soup thickened with a flour-and-water slurry, brightened at the end with fresh herbs and lemon.
Harira sits at the center of the Moroccan Ramadan table for a reason: it’s substantial enough to be a full meal after a day of fasting, but not so heavy that it’s hard to eat quickly. That balance is exactly what you want in a soup at any time of year, which is why it’s worth making outside of Ramadan too.
The flour slurry stirred in near the end is what separates harira from a generic tomato-lentil soup — it gives the broth a slightly thickened, almost velvety texture that clings to the spoon. Whisk it into the water thoroughly before adding, or it will clump in the hot broth.
This version includes lamb, which is traditional, but the soup is just as good — and fully vegetarian — with the meat left out and vegetable stock used instead of water.
Ingredients
- 1 large onion, finely chopped
- 2 celery stalks, finely chopped
- 1/2 lb cubed lamb or beef stew meat — optional, for a heartier soup
- 2 cups crushed tomatoes
- 1 tsp ground ginger
- 1/2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/2 cup brown or green lentils
- 1 cup chickpeas, cooked or canned
- 6 cups water or stock
- 3 tbsp all-purpose flour — mixed with 1/2 cup water for the thickener
- 1/2 cup each fresh cilantro and parsley, chopped
- 2 tbsp lemon juice
- 2 tbsp olive oil
- to taste salt and black pepper
Method
- Build the base
Heat the olive oil in a large pot and cook the onion and celery until softened, about 5 minutes. If using meat, add it now and brown on all sides.
- Add spices and tomatoes
Stir in the ginger, turmeric and cinnamon and cook for a minute until fragrant, then add the crushed tomatoes and cook for 5 minutes to concentrate the flavor.
- Simmer the soup
Add the lentils, chickpeas and water or stock. Bring to a boil, then reduce to a simmer and cook for 30-35 minutes, until the lentils are tender and, if using, the meat is cooked through.
- Thicken
Whisk the flour into 1/2 cup of water until completely smooth, then stir this slurry into the simmering soup. Cook for another 5-8 minutes, stirring occasionally, until the soup thickens slightly — this is what gives harira its characteristic body.
- Finish
Stir in the fresh herbs and lemon juice just before serving, and season with salt and pepper to taste.
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