Name: Moroccan Lentil and Chickpea Harira Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Moroccan
Ingredients: 1 large yellow onion, finely chopped; 2 celery stalks, chopped; 1 carrot, peeled and chopped; 4 garlic cloves, minced; 1 cup packed chopped fresh cilantro; Kosher salt, to taste; 1 ½ teaspoons black pepper; 1 ½ teaspoons turmeric; 1 teaspoon cumin; ½ teaspoon ground ginger; ½ teaspoon ground cinnamon; ½ teaspoon cayenne; 1 cup green lentils, rinsed; 1 cup red lentils, rinsed; 1 14-ounce can chickpeas, drained and rinsed; ¼ cup long grain rice, rinsed (or ¼ cup broken vermicelli); 2 14-ounce cans crushed tomatoes; 3 tablespoons tomato paste; 7 cups vegetable or chicken stock, preferably low-sodium; 4 tablespoons extra virgin olive oil; Lemon wedges, for serving

Jump to Recipe· 3.8 from 10 reviews

If you’re craving a bowl of soul-soothing, fragrant, and hearty soup, look no further than this Moroccan Lentil and Chickpea Harira Soup Recipe. It’s a timeless Moroccan classic, brimming with warm spices, fresh herbs, and a lovely mix of lentils and chickpeas that create a velvety texture and vibrant flavors. Whether you’re enjoying it on a chilly evening or serving it to friends, this soup offers comfort and a burst of nutritious goodness that feels like a warm hug in every spoonful.

Ingredients You’ll Need

A top-down view of various ingredients arranged neatly on a dark wooden surface, each in white bowls or open cans. At the top from left to right are small white cauliflower pieces, chopped carrots and celery mixed, green lentils, an open can of chickpeas, and two open cans of red tomato sauce. Below, from the left, are a white bowl with six different spices and herbs, light uncooked rice in a brass measuring cup, chopped onions in a white bowl, red lentils in a white bowl, and chopped fresh green herbs in another white bowl. The setup is clean, organized, and ready for cooking preparation photo taken with an iphone --ar 4:5 --v 7

This Moroccan Lentil and Chickpea Harira Soup Recipe shines because of its simple yet essential ingredients that come together to create a dish full of depth and character. Each item brings something important to the bowl — from spice and texture to freshness and richness.

Extra virgin olive oil: For a silky base that gently sautés the veggies without overpowering the spices.
1 large yellow onion, finely chopped: Adds natural sweetness and body once softened.
2 celery stalks, chopped: Contributes a subtle aromatic crunch to balance the soup.
1 carrot, peeled and chopped: Brings a touch of earthiness and color.
Kosher salt: Enhances all the flavors, sprinkled gradually to taste.
4 garlic cloves, minced: Infuses the soup with signature warmth and depth.
1 ½ teaspoons black pepper: Adds a mild spice and complexity.
1 ½ teaspoon turmeric: Brings a gorgeous golden hue and mild earthiness.
1 teaspoon cumin: The heart of Moroccan spice, delivering smoky, warm notes.
½ teaspoon ground ginger: For a subtle zing that brightens the profile.
½ teaspoon ground cinnamon: Offers gentle sweetness and traditional Moroccan flair.
½ teaspoon cayenne: Adds a hint of heat that builds layer upon layer of flavor.
2 (14-ounce) cans crushed tomatoes: Provide acidity and a rich tomato base.
3 tablespoons tomato paste: Concentrates the tomato flavor so every bite sings.
1 cup packed chopped fresh cilantro: Fresh herbaceous brightness that lifts the dish.
1 cup green lentils, rinsed: Hearty and tender, they hold their shape beautifully.
1 cup red lentils, rinsed: Break down a bit to thicken the soup naturally and create creaminess.
1 (14-ounce) can chickpeas: Adds protein and a lovely nutty texture.
7 cups vegetable or chicken stock (preferably low-sodium): The flavorful liquid base that melds everything together.
¼ cup long grain rice, rinsed (or broken vermicelli): Provides a tender, comforting bite that rounds out the soup.
Lemon wedges, for serving: Tangy brightness that awakens all the complex flavors.

How to Make Moroccan Lentil and Chickpea Harira Soup Recipe

Step 1: Sauté the Vegetables

Start by warming 4 tablespoons of extra virgin olive oil in a large Dutch oven over medium heat until it shimmers invitingly. Toss in the finely chopped onion, celery, and carrot, then season lightly with kosher salt. Stir regularly as you cook for about 5 minutes until the vegetables have softened, releasing their natural sweetness and aromas. This step builds a flavorful foundation, so don’t rush it!

Step 2: Add the Garlic and Spices

Next, stir in the minced garlic and the carefully measured spices: black pepper, turmeric, cumin, ground ginger, cinnamon, and cayenne. Continue cooking for 1 to 2 minutes until fragrant. This short, aromatic sauté allows the spices to bloom in the olive oil, transforming simple ingredients into a fragrant Moroccan symphony.

Step 3: Incorporate the Tomatoes, Herbs, and Legumes

Pour in the crushed tomatoes and add the tomato paste to deepen the flavor. Stir in the fresh cilantro and then the rinsed lentils—both green and red – along with the chickpeas. Sprinkle a little more kosher salt to season, then cook everything together for about 5 minutes, allowing the tomatoes to meld with the spices and herbs beautifully.

Step 4: Simmer with Stock

Pour in the vegetable or chicken stock and raise the heat to bring the soup to a gentle boil. After 5 minutes, reduce the heat to low, cover the pot, and let it simmer for approximately 45 minutes. Keep an eye on the texture, stirring occasionally and adding more stock or water as needed. The goal is a rich, thick soup, but not so thick that it becomes hard to ladle. Adjust salt during this time to keep your flavors balanced.

Step 5: Cook the Rice

Finally, stir in the rinsed rice (or broken vermicelli if you prefer), and cook for another 15 minutes or until the rice is tender. This last addition makes the soup even heartier and completely satisfying.

How to Serve Moroccan Lentil and Chickpea Harira Soup Recipe

The image shows a thick stew served in a white bowl with a blue rim, filled with a chunky orange-red mixture containing visible pieces of chickpeas and lentils. The stew has a textured look with small bits of vegetables and grains throughout. Bright green parsley leaves are scattered on top of the stew, adding contrast to the warm colors. A silver spoon rests inside the bowl on the right side, slightly submerged in the stew. Three lemon wedges are placed above the bowl on a dark rustic surface, which is changed to a white marbled texture in the final description. Another bowl, partially visible, contains more of the same stew in the top left corner of the image. photo taken with an iphone --ar 4:5 --v 7

Garnishes

One of the best things about this Moroccan Lentil and Chickpea Harira Soup Recipe is how easily you can dress it up with simple garnishes. Lemon wedges are a must—they add a zingy finish that balances the rich spices. A sprinkle of finely chopped fresh cilantro or a drizzle of extra virgin olive oil can also elevate each serving beautifully.

Side Dishes

Serve your harira alongside warm pita bread or traditional Moroccan khobz to scoop up every luscious drop. For a light contrast, a crisp green salad with a lemon vinaigrette works perfectly to brighten the meal without overwhelming the soup’s complex flavors.

Creative Ways to Present

For a festive touch, serve the soup in beautiful bowls layered with a spoonful of homemade harissa paste swirled on top for added heat and flavor depth. You can also pop a few whole chickpeas and chopped herbs on the surface to give it an irresistible, rustic look that invites everyone to dig in.

Make Ahead and Storage

Storing Leftovers

Once your soup has cooled to room temperature, transfer it into airtight containers and refrigerate. Properly stored, it will stay fresh for 3 to 4 days. You’ll notice the flavors even deepen after sitting overnight, making leftovers just as delightful as fresh soup.

Freezing

This Moroccan Lentil and Chickpea Harira Soup Recipe freezes wonderfully. Scoop it into freezer-safe containers or heavy-duty freezer bags for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge for best results.

Reheating

When reheating, add a splash of water or broth to loosen the soup if it has thickened in the fridge or freezer. Warm slowly over medium heat, stirring regularly to ensure even heating and to preserve its fresh, vibrant flavors.

FAQs

Can I make this soup vegan?

Absolutely! Simply use vegetable stock instead of chicken stock to keep this Moroccan Lentil and Chickpea Harira Soup Recipe completely plant-based and just as flavorful.

What if I don’t have fresh cilantro?

If you don’t have fresh cilantro on hand, dried cilantro can work in a pinch, but fresh herbs really elevate this recipe. You can also substitute fresh parsley for a different yet delightful herbaceous note.

Is it possible to use only one type of lentil?

Yes, you can use either green or red lentils alone, but combining both gives a wonderful balance of texture—green lentils hold their shape nicely, while red lentils break down to add creaminess.

Can I make this soup spicier?

Definitely! Adding extra cayenne or stirring in some homemade harissa paste will kick up the heat to your liking without compromising the soup’s traditional flavors.

What is the purpose of the rice in this soup?

The rice helps thicken the soup and adds a satisfying, tender bite that makes the dish even more filling and comforting—perfect for a chilly day or a cozy dinner.

Final Thoughts

There’s something utterly comforting and magical about this Moroccan Lentil and Chickpea Harira Soup Recipe that makes it an instant favorite. Whether you’re cooking for yourself on a quiet night or impressing a crowd with authentic Moroccan warmth, this soup’s balance of spices, textures, and fresh flavors will wrap you in delicious comfort. I promise, once you try it, you’ll be making it again and again.