Moroccan Lamb, Chickpea and Lentil Soup (Harira)

Moroccan Lamb, Chickpea and Lentil Soup—known traditionally as Harira—is a deeply nourishing and aromatic soup with centuries-old roots in Moroccan cuisine. Harira is especially cherished during Ramadan, where it is traditionally served to break the fast at sunset, but it is enjoyed year-round for its comforting warmth and hearty ingredients. Rich in spices and slow-simmered flavor, this soup reflects Morocco’s culinary heritage, blending North African spices with wholesome legumes and tender meat.

In this recipe, lamb is gently simmered with chickpeas, lentils, tomatoes, onions, and celery, creating a thick, satisfying broth. Fragrant spices such as ginger, cinnamon, turmeric, and black pepper infuse the soup with warmth and depth, while fresh herbs like cilantro and parsley add brightness. A final touch of lemon juice lifts the flavors, balancing the richness of the lamb and the earthiness of the legumes for a beautifully rounded dish.

Perfect as a hearty starter or a complete meal on its own, Moroccan Harira is both filling and restorative. Served with flatbread or dates, it offers comfort, nutrition, and tradition in every bowl. This soup showcases how simple ingredients, patience, and spice can come together to create a timeless dish that nourishes both body and soul.

Moroccan Lamb, Chickpea and Lentil Soup (Harira)

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Moroccan Lamb, Chickpea and Lentil Soup—known traditionally as Harira—is a deeply nourishing and aromatic soup with centuries-old roots in Moroccan cuisine. Harira is especially cherished during Ramadan, where it is traditionally served to break the fast at sunset, but it is enjoyed year-round for its comforting warmth and hearty ingredients. Rich in spices and slow-simmered flavor, this soup reflects Morocco’s culinary heritage, blending North African spices with wholesome legumes and tender meat.

In this recipe, lamb is gently simmered with chickpeas, lentils, tomatoes, onions, and celery, creating a thick, satisfying broth. Fragrant spices such as ginger, cinnamon, turmeric, and black pepper infuse the soup with warmth and depth, while fresh herbs like cilantro and parsley add brightness. A final touch of lemon juice lifts the flavors, balancing the richness of the lamb and the earthiness of the legumes for a beautifully rounded dish.

Perfect as a hearty starter or a complete meal on its own, Moroccan Harira is both filling and restorative. Served with flatbread or dates, it offers comfort, nutrition, and tradition in every bowl. This soup showcases how simple ingredients, patience, and spice can come together to create a timeless dish that nourishes both body and soul.

• Total Time: 2 hours
• Yield: 4-6 1x

Ingredients

Units USM Scale 1x2x3x

• 3 tablespoons oil
• 1 pound lamb, cut into 1/2 inch cubes
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 2 stalks celery, diced
• 2 teaspoons minced ginger
• 1/4 cup tomato paste
• 28 ounce can diced tomatoes
• 1 teaspoon ground coriander
• 1 1/2 teaspoons ground turmeric
• 2 teaspoons ground cumin
• 2 teaspoons sweet paprika
• 1 teaspoon smoked paprika
• 1/2 teaspoons ground cinnamon
• 1 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon minced preserved lemon
• 2 teaspoons harissa
• 8 cups beef or vegetable broth
• 1 15-ounce can chickpeas (garbanzo beans)
• 3/4 cup dried lentils
• 1/4 cup long grain rice
• 1/3 cup green olives, sliced
• 1/3 cup kalamata olives, sliced
• 1/3 cup chopped fresh parsley, divided
• 1/3 cup chopped fresh cilantro, divided
• Lemon wedges for serving
• Warmed pita bread for serving

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Instructions

1. In a pot over medium high heat, get the oil hot and shimmering, then brown the lamb, about 5 minutes. Transfer the lamb to a plate and set aside.
2. To the pot, add the onions and cook until translucent and they turn golden, about 6-8 minutes. Add the garlic, celery,  and ginger and cook for another 2 minutes. Add the tomato paste, tomatoes, spices preserved lemon and Harissa and let the mixture simmer for 2 minutes.
3. Return the lamb to the pot.  Add the broth, chickpeas, and lentils. Bring to a boil, cover and simmer over low heat for one hour. Add the rice, cover and continue to simmer for another 30 minutes.
4. Stir in the olives, cilantro and parsley and simmer for another 5 minutes. Add salt and pepper to taste.  If you want it spicier, add more Harissa.
5. Garnish with some chopped fresh cilantro and celery leaves. Serve with lemon wedges and pita bread.

• Author: Recipe Maker
• Prep Time: 15 minutes
• Cook Time: 1 hour, 45 minutes
• Category: Soups Side Dishes
• Cuisine: Moroccan Recipes