Translation: Lentil & Chickpea Soup

Cuisine: Moroccan

Recipe Type: Soup

Average User Rating: 0.83 / 5

Vegetarian / Vegan: Vegetarian

Harira, a savory lentil and chickpea soup, is traditionally eaten at sundown in Morocco to break the day-long fast during Ramadan.


1/2 cup lentils
3/4 cup tomato puree (from fresh tomatoes)
1 cup onion, chopped
1/2 cup celery, chopped
1 TB butter
1/2 cup parsley, chopped
1/2 cup cilantro, chopped
1/2 tsp cinnamon
1/4 tsp ginger, ground
1/8 tsp nutmeg, ground
1/4 tsp cayenne pepper (optional)
Pinch of saffron
1 cup dried chickpeas, soaked overnight (sub canned, if necessary, but add at the end of cooking)
5 cups vegetable stock

1 cup vegetable stock
1 TB flour

1 cup thin egg noodles or pasta, broken into small pieces
1 egg
1/2 lemon, juiced

Salt & pepper, to taste

Cilantro, garnish
Harissa, garnish


Heat pan over medium-high heat, add butter, and saute onion and celery 3-4 minutes, until onion is translucent. Stir in 5 cups stock and add lentils, tomato, herbs, spices, and chickpeas (if using dry-soaked). Simmer 30 minutes, until lentils are tender. Whisk flour with remaining 1 cup stock and stir into soup until fully blended with no lumps. Raise heat to high and add pasta. Whisk egg with lemon juice and stir quickly into the soup until blended. Allow to simmer for about another 15 minutes, making sure pasta is cooked through. Serve with harissa and cilantro as garnish.

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Prep Time: 15 minutes

Cooking Time: 45 minutes

Servings: 4

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Reviews / Comments (1)  

This is DELICIOUS! It is simpler than other harira recipes but does not disappoint. I had fresh ginger on hand so I used that, and didn't have pasta or parsley, so I left those out. It has a delicate kick and the spices are just right. It was a big hit! :)

Recipe Rating: 5 Stars

User: Fay
6:58 pm

Vegetarian Harira Recipe - Average User Rating: 0.83 / 5 - 1 Ratings, 1 Reviews