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

If you’re craving something comforting, packed with flavor, and wholesome, you’re going to want to try my Harira: Moroccan Lentil and Chickpea Soup with Warm Spices Recipe. This soup isn’t just any soup—it’s a radiant burst of fragrant spices, tender lentils, and chickpeas, all melded together in a rich tomato base. When I first tried this recipe, I was blown away by how vibrant and fresh it tasted, and now it’s a go-to in my kitchen whenever I want to warm up on a chilly evening. Trust me, once you make it, you’ll see exactly why this soup is so beloved in Moroccan cuisine.

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Why You’ll Love This Recipe

Deep, Warm Flavors: The combination of turmeric, cinnamon, cumin, and cayenne creates an aromatic experience that feels like a gentle hug.
Hearty & Nourishing: With both lentils and chickpeas, you get a protein-packed, fiber-rich meal that satisfies without heaviness.
Make-Ahead Friendly: This soup tastes even better the next day, making it perfect for meal prep or feeding a crowd.
Simple Ingredients: Most ingredients are pantry staples or easy to find, which means cooking Moroccan cuisine doesn’t have to be intimidating.

A top view of a large silver pot filled with a thick stew made of red lentils, chickpeas, and small pieces of leafy greens mixed in a rich reddish-orange sauce. A rustic wooden spoon rests inside the pot on the right side, partially covered in the stew. The pot is placed on a dark wooden surface with visible grain and texture. photo taken with an iphone --ar 2:3 --v 7 - Harira Moroccan Lentil and Chickpea Soup, Moroccan Lentil and Chickpea Soup, Warm Spices Soup, Healthy Moroccan Soup, Hearty Lentil and Chickpea Soup

Ingredients You’ll Need

This Harira: Moroccan Lentil and Chickpea Soup with Warm Spices Recipe shines because of its lovely balance of fresh veggies, earthy legumes, and bold spices. When I shop for this, I always make sure to get good-quality olive oil and fresh cilantro to brighten the flavors.

Flat lay of a large yellow onion finely chopped, two celery stalks chopped, one peeled and chopped carrot, four garlic cloves minced, bright red crushed tomatoes in a gentle pile, fresh green cilantro leaves loosely arranged, small heaps of green and red lentils, a can of beige chickpeas spilling some out, a few lemon wedges with vibrant yellow rinds, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Harira Moroccan Lentil and Chickpea Soup, Moroccan Lentil and Chickpea Soup, Warm Spices Soup, Healthy Moroccan Soup, Hearty Lentil and Chickpea Soup

Extra virgin olive oil: I prefer using good-quality for richer flavor and a smooth finish.
Yellow onion: Finely chopped to melt perfectly into the soup and add sweetness.
Celery stalks: Chopped small, they add great subtle crunch and depth.
Carrot: Peeled and chopped to bring natural sweetness and color.
Kosher salt: Essential for seasoning, add gradually and taste as you go.
Garlic cloves: Minced fresh garlic gives the soup a punch of warmth.
Black pepper: Freshly ground for subtle heat and complexity.
Turmeric: The star for that golden hue and earthiness.
Cumin: Wakes up the soup with a toasty, nutty aroma.
Ground ginger: Just a pinch adds nice brightness.
Ground cinnamon: I love how it deepens the warmth without overpowering.
Cayenne: Adds a hint of heat—you can always adjust if you prefer milder soup.
Crushed tomatoes: Use canned for convenience, but I always look for the best-quality ones for sweetness and acidity balance.
Tomato paste: Enhances the depth of tomato flavor.
Fresh cilantro: Chopped and packed tight, this herb brightens the whole pot.
Green lentils: Rinsed well, they hold their shape nicely during cooking.
Red lentils: Also rinsed, they cook quickly and help thicken the soup.
Chickpeas: I use canned for ease; just rinse and drain.
Vegetable or chicken stock: Low sodium is better so you can control seasoning.
Long grain rice: Or broken vermicelli, rinsed to remove excess starch.
Lemon wedges: For serving; a squeeze brightens every spoonful.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that you can easily tweak this Harira: Moroccan Lentil and Chickpea Soup with Warm Spices Recipe based on what’s in your pantry or your taste preferences. When I experimented, I found a few variations that felt just as satisfying.

Meat Addition: Adding lamb or beef stew meat early in the cooking process gives a richer flavor for those who want a heartier meal.
Spice Adjustments: If you prefer milder, try reducing the cayenne or omitting cinnamon for a simpler flavor.
Vegetarian/Vegan: Using vegetable broth keeps it vegan-friendly, and it’s still filling and delicious.
Different Grains: I sometimes substitute the rice with small pasta like orzo or vermicelli for a fun textural change.

How to Make Harira: Moroccan Lentil and Chickpea Soup with Warm Spices Recipe

Step 1: Sauté the Base Veggies

Start by heating 4 tablespoons of extra virgin olive oil in a large Dutch oven over medium heat until it’s shimmering—that’s when you know it’s ready. Add your finely chopped onions, celery, and carrots, then season lightly with kosher salt. I like to cook these gently for about 5 minutes, stirring regularly, until everything softens and starts to smell sweet. This step is crucial because it builds the flavor foundation of your soup.

Step 2: Spice It Up with Garlic and Warm Spices

Next, toss in the minced garlic along with all your dry spices—black pepper, turmeric, cumin, ground ginger, cinnamon, and cayenne. Stir that well for 1 to 2 minutes. You’ll notice the aroma intensify dramatically, and that’s what makes this Harira truly special. Just keep an eye so the garlic doesn’t burn, which can add bitter notes.

Step 3: Add Tomatoes, Herbs, Lentils, and Chickpeas

Now stir in the crushed tomatoes, tomato paste, chopped fresh cilantro, rinsed green and red lentils, and drained chickpeas. Sprinkle in a bit more kosher salt. Let it cook for about 5 minutes, stirring occasionally to combine all those flavors and let the tomatoes mellow. This is where everything starts to come together visually and taste-wise; the pot gets vibrant and thick.

Step 4: Add Broth and Simmer Gently

Pour in the stock and crank up the heat to bring everything to a boil for 5 minutes. Then reduce to low and cover, letting it simmer for about 45 minutes. During this time, the lentils soften fully and the soup thickens marvelously. Keep an eye on the consistency—you might want to add a little more broth or water if it gets too thick. Taste occasionally and adjust salt as needed, especially if you add more liquid.

Step 5: Finish with Rice and Cook Until Tender

Finally, stir in your rinsed long grain rice and let it cook uncovered for about 15 minutes, or until the rice is tender but not mushy. This last step thickens the soup slightly and adds one more layer of comfort. When it’s done, ladle the soup into bowls and serve with lemon wedges on the side—trust me, that citrus brightness is the cherry on top!

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Pro Tips for Making Harira: Moroccan Lentil and Chickpea Soup with Warm Spices Recipe

Use Both Lentil Types: I discovered that mixing green and red lentils balances texture—the green holds shape while red helps thicken.
Fresh Cilantro Finish: Adding fresh cilantro late keeps the flavor bright and prevents it from getting too “cooked down.”
Adjust Liquid Gradually: Soup thickness can vary; add broth slowly and check often to avoid watery or overly thick results.
Don’t Skip the Lemon Wedges: A squeeze of lemon just before eating wakes up all the flavors in the soup.

How to Serve Harira: Moroccan Lentil and Chickpea Soup with Warm Spices Recipe

The image shows a thick and hearty orange-red stew filled with small lentils, chickpeas, and rice in a white bowl with a blue rim. The stew has a soft, slightly chunky texture with visible bits of vegetables and herbs. On top, there are a few fresh green parsley leaves placed as garnish. A silver spoon rests inside the bowl on the right side. Nearby on the white marbled surface, there are lemon wedges placed to the top right corner of the bowl. photo taken with an iphone --ar 2:3 --v 7 - Harira Moroccan Lentil and Chickpea Soup, Moroccan Lentil and Chickpea Soup, Warm Spices Soup, Healthy Moroccan Soup, Hearty Lentil and Chickpea Soup

Garnishes

I always serve Harira with wedges of fresh lemon on the side because that little acid punch brightens the warm spices so beautifully. Sometimes I add a sprinkle of freshly chopped cilantro or parsley on top for color and an extra herbaceous note. If you like a bit of texture, some toasted almonds or crispy flatbread croutons can be fun additions too.

Side Dishes

To round out the meal, my go-to side is warm pita bread or Moroccan flatbread for dipping. Sometimes we serve it alongside a simple cucumber and tomato salad dressed with lemon and olive oil, which adds a fresh crisp contrast. For something heartier, a side of couscous with raisins and toasted nuts complements the soup’s spice beautifully.

Creative Ways to Present

For special occasions, I like to ladle Harira into small rustic bowls garnished with a lemon wedge and a sprig of cilantro, all served on a wooden board with little plates of olives and pickled vegetables alongside. It makes the whole meal feel like a cozy Moroccan feast, perfect for entertaining friends or family.

Make Ahead and Storage

Storing Leftovers

I like to cool the leftover Harira completely, then store it in airtight containers in the fridge. It keeps beautifully for about 4-5 days, and frankly, the flavors deepen overnight which means leftovers often taste even better than freshly made.

Freezing

This soup freezes well if you want to stash some for later. Just portion it into freezer-safe containers or heavy-duty zip bags, leaving space for expansion. When I thaw Harira, it sometimes thickens up, so I add a splash of broth or water to loosen it back up during reheating.

Reheating

I reheat this soup gently on the stove over medium-low heat, stirring frequently to prevent sticking. If it’s too thick, I add a little water or broth to bring back that perfect pourable consistency. Always adjust seasoning once reheated—you might want a little more lemon juice or salt to freshen things up.

FAQs

Can I make Harira: Moroccan Lentil and Chickpea Soup with Warm Spices Recipe gluten-free?

Absolutely! This recipe is naturally gluten-free as written if you use rice instead of vermicelli. Just double-check any broth or stock you buy to ensure it’s gluten-free. If you want to keep it entirely gluten-free, avoid any pasta additions containing wheat.
What can I substitute if I don’t have fresh cilantro?

If you can’t find fresh cilantro, fresh parsley is a good substitute—especially flat-leaf parsley—for that fresh, herbaceous pop at the end. Dried herbs won’t have the same brightness, so use them more sparingly.
How spicy is this Harira recipe?

The spiciness can be adjusted! The cayenne adds a nice kick, but you can reduce or skip it entirely if you prefer a mellow soup. The warm spices like cinnamon and cumin add more depth than heat.
Can I prepare Harira in a slow cooker?

You can! Start by sautéing the veggies and spices on the stove as instructed, then transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for about 3-4 hours, adding the rice during the last 30 minutes. Just watch the liquid levels to maintain the right consistency.
Is Harira traditionally vegetarian?

Traditional Harira often includes lamb or beef, but many variations—especially modern recipes—are vegetarian or even vegan. My recipe here is vegetarian and can easily be vegan if you use vegetable broth. It’s hearty and satisfying without meat.

Final Thoughts

I absolutely love how this Harira: Moroccan Lentil and Chickpea Soup with Warm Spices Recipe fills my kitchen with inviting aromas and my family with happy smiles. It’s the kind of recipe that feels like a warm embrace after a long day and one I’m always excited to share with friends. If you haven’t tried it yet, I encourage you to make a pot soon—you’ll find it’s not only delicious but also incredibly satisfying and versatile. I can’t wait to hear how it becomes a staple at your table too!