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Harira is Morocco's traditional Ramadan fast breaking dish. A bubbling pot of tomato goodness, simmering away on a stovetop. The vibrant red color of the tomatoes contrasts beautifully with the earthy brown lentils and creamy chickpeas, like a painter's palette come to life. Cumin, coriander, and cinnamon all dance together in perfect harmony, creating a symphony of flavors that make this soup impossible to stop eating.
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As you take a spoonful of this heavenly concoction, you'll notice the silky strands of vermicelli noodles mingling with the other ingredients. It's like a party (like an actually really good party) in your mouth - the noodles absorbing and delivering the flavorful broth with every bite. It's no wonder this dish is a staple during Ramadan, when Muslims break their fast with a bowl of this nourishing soup.
Moroccan Harira is the soup that's as beautiful to look at as it is delicious to eat, and is the perfect addition to my blog's collection of plant-based and halal recipes. It pairs perfectly with my vibrant and fast-to-prepare taboule salad, vegan kofta, and baharat-roasted mushroom shawarma. Imagine dipping freshly grilled kuboos (Arabic whole wheat pita bread) into the warm, comforting soup.
Whip up a batch of Moroccan Harira today and indulge in a bowl of comfort and nourishment. Your taste buds, your body, and your senses will thank you!
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🥰Why you'll adore this harira recipe
🌿 Vegan and can be made gluten free: Like all of my vegan Middle Eastern recipes, this soup is completely free of animal-based ingredients as well as cholesterol. It can be made completely gluten-free simply by using rice vermicelli in place of regular wheat-based vermicelli.
🕋 Halal: As a dish that's traditionally consumed during Ramadan, Moroccan Harira soup is also halal. This makes it a great option for anyone looking for a halal meal that's easy to prepare and bursting with flavor.
✅Tested and Approved Worldwide: Like all of the vegan recipes on my blog, this Harira has been meticulously fine-tuned not only by me but by a team of dedicated recipe testers from around the world, including in Morocco.
🤘Learn to make killer vegan Middle Eastern food
This guide to my most popular plant-based Middle Eastern recipes is 100% FREE, & you'll love the actual heck out of it 🥰
🍅 Harira ingredients
Vermicelli
Go for thin wheat-based vermicelli that stays firm in the soup. Gluten-free? Try thin rice noodles (like the ones you would use to make bihun goreng or banh bao chay) or bean thread noodles (like what you might make Thai pad woon sen with)-they work great too. Just cook them a bit less to avoid mush.
Lentils
Brown lentils are the classic pick, but green, French, or black lentils add variety. Red lentils thicken the soup, while firmer types like French lentils hold their shape. Whatever you choose, rinse them well-pebbles aren't tasty.
. For example, brown lentils or red lentils (like are used to make mercimek kofte) tend to break down and thicken the soup, while split bengal gram (like are used to make chana dal) or French lentils hold their shape better and add a slightly firmer texture. No matter which type of lentil you choose, be sure to rinse and sort them thoroughly before adding them to the soup. No one wants to bite into a small pebble…
Cinnamon
Cinnamon is the heart of Harira's flavor, adding warmth and sweetness to balance the tomatoes and lentils. Use ground cinnamon or toss in a stick and fish it out before serving. It's a game-changer.
See the recipe card at the bottom of this page for the complete list of ingredients and their quantities.
🤯Variations
These are a few rad ideas to get your twisted, creative mind tweaking this dish to it's whim:
Harira with pumpkin and harissa
Add a spoonful of homemade shatta, or harissa, a North African chili paste to this broth. Add big chunks of fresh pumpkin to the pot when you are cooking the onions, so it has time to become fully tender as the soup cooks. The pumpkin adds a sweet, earthy flavor that pairs perfectly with the spicy harissa.
Harira with cauliflower and za'atar
Add some roasted cauliflower and za'atar, a Middle Eastern spice blend made from sumac, sesame seeds, and other spices. The result is a deliciously fragrant soup with a crunchy texture from the cauliflower.
Harira with eggplant and preserved lemon
I served this variation aduring the first season of my Galactic MegaStallion pop ups! Just add some preserved lemon and smokey roasted eggplant to the soup. I like to use roasted or charred stovetop-cooked eggplant to the soup to ensure it's 100% cooked through. To learn how to cook eggplant on the stovetop, check out my recipe for ensaladang talong that details my whole process for it.
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🙅♀️🌾How to make harira gluten-free
Traditional Moroccan Harira includes vermicelli, which is a type of thin, spaghetti-like pasta. However, for those following a gluten-free diet, several alternative options can be used.
One popular option is to use gluten-free noodles, such as rice noodles or mung bean noodles, which have a similar texture and flavor to vermicelli. Like regular vermicelli, these gluten-free noodles should be crushed into smaller pieces before adding to the cooking soup.
Another alternative is to use gluten-free grains, such as quinoa, millet, or buckwheat, which can be cooked separately and added to the soup. These gluten-free alternatives are a great way to enjoy the delicious flavors and comforting warmth of Moroccan Harira, without worrying about any gluten-related issues.
📖 How to make Moroccan tomato soup:
You wanna see how this yummy thing gets made? I will walk you through the whole process. Or you can follow along with the easy-to-print recipe card towards the bottom of this page.
Step 1
For easy peeling, cut a small 'X' into the bottom of each tomato before boiling.
Step 2
Bring a small pot of water up to a boil over a high flame and add the tomatoes. Cook for a few minutes until the skins start to crack, then drain and allow to cool before peeling and dicing them.
Step 3
Heat olive oil in a large pressure cooker or stock pot until hot over medium-high heat. Add diced onions, garlic, and celery, and sauté until golden brown and fragrant.
Step 4
Next, add the diced tomatoes, parsley, cilantro, salt, ginger, pepper, cinnamon, turmeric, and salt. Sauté and stir for an additional 3 minutes until the tomatoes start to break down.
Step 5
Pour in four cups of water, bring to a boil, and cover. Cook over medium heat for 25 minutes until the vegetable start to fall apart.
Step 6
When the veggies start really breaking down, and a lot of the water is gone, add the lentils, and 6 cups of water. Bring to a boil, cover, and continue cooking until the lentils are tender. Tip: Make sure to rinse the lentils before adding them to the pot.
Step 7
Add the vermicelli and chickpeas and cook for a few minutes until the vermicelli is just tender.
Step 8
Serve with herbs and optionally some unsweetened plant-based yogurt, or a dollop of labneh and a side of Moroccan rice.
💡Serving Ideas
What a great meal harira is on its own! But you can totally make it the cornerstone of, or accompaniment to a completely plant-based Middle Eastern feast!
Think about serving my Turkish shakshuka, stuffed cabbage, or barbunya pilaki next to a cup of this soup. Morrocan classics like Msemen and loubia (Moroccan stewed white beans) could be just the ticket!
You can serve some of my cig kofte dripping with tarator, or a steaming plate of bulgur pilavi as a little starter to this soup.
👉Top tip
- Be sure to cook the tomatoes until the skins start to shrivel and crack in places. This will help the tomatoes break down and break down smoothly into the soup. Alternatively, you can use a can of whole peeled tomatoes in place of the fresh tomatoes so that the blanching and peeling has already been taken care of for you.
- If you're using a pressure cooker, be sure to follow the manufacturer's instructions for cooking times and pressure settings.
- To get the best flavor, use freshly ground spices. This will make a big difference in the overall taste of the dish.
- Finally, don't forget to taste and adjust the seasoning as needed. This soup can be customized to your liking with a little extra salt, pepper, or spice.
- Balance the heavily cooked meal with something fresh like taboule, ezme, or even spicy marinated cucumbers.
🤷♀️FAQ
Harira soup is a popular traditional dish during Ramadan in Morocco and other North African countries. This hearty soup is typically served as the first course for breaking the fast (iftar) during Ramadan. It is believed that the soup helps to replenish the body's nutrients and energy after a day of fasting, and the warm and comforting flavors are a welcome treat after a long day of abstaining from food and drink. Additionally, the soup is easy to prepare in large batches, making it ideal for feeding large groups of people during Ramadan gatherings.
Harira is primarily known as a Moroccan soup, but there are some regional variations of the dish within the country. For example, in the southern regions of Morocco, harira is typically made with more spices and herbs than in the northern regions. In addition to the traditional ingredients like lentils, chickpeas, and tomatoes, some variations may include lamb or beef.
You may find similar soups outside of Morocco with different names and variations in other North African and Middle Eastern countries. In Algeria, for example, the soup is called chorba and may be made with lamb or chicken. In Tunisia, it is known as lablabi and is made with chickpeas, bread, and a spiced broth. In Iran, there is a similar soup called ash reshteh, which includes beans, noodles, and herbs. Regardless of the name or variation, these soups share a common thread of comforting, nourishing flavors and ingredients.
Some harira recipes may not be halal if they contain non-halal meat or meat-based broth. Additionally, if the soup is thickened with gelatin or contains any other non-halal animal products (such as Smen, a type of Moroccan preserved butter), it would not be considered halal. It's important to check the ingredients and preparation methods to ensure that the harira recipe follows halal guidelines.
Since this recipe is completely vegan, you don't have to worry about those issues here!
🥶Refrigeration
Now that you've made a big pot of Moroccan Harira, you'll want to store it properly to ensure that it stays fresh and delicious for as long as possible. First things first, let the soup cool to room temperature and transfer it to an airtight container. You can store it in the refrigerator for up to four days.
❄️Freezing
If you plan to freeze the soup for later, portion it out first, rather than freezing it in one giant container. That way, you can thaw out just what you want for a single meal. Ladle it into individual containers or freezer-safe bags and leave some headroom for expansion. If you plan to have harira on hand for a while, you might want to consider making a triple-size batch to portion and freeze for convenient meals. The soup can be frozen for up to three months.
🔥Reheating
When you're ready to reheat the soup, there are a few different methods you can use. For stove top, simply pour the soup into a pot and heat it over medium heat until it reaches your desired temperature. Stir occasionally to prevent sticking and burning.
☢️Microwave
If you're in a hurry (or just feeling lazy), you can also reheat the soup in the microwave. Make sure to transfer it to a microwave-safe dish first and cover it with a microwave-safe lid or a layer of plastic wrap. Heat it in 30-second intervals, stirring in between, until it's heated through.
And there you have it! With these storage and reheating tips, you can enjoy your delicious Moroccan Harira whenever you like. Just be prepared for the possibility that you'll never want to stop eating it - but hey, there are worse problems to have, right?
💖 My faves to serve with Harira:
Learn the secrets to perfect falafel in this fun cooking class with Chef Adam Sobel!
Harira Recipe (Vegan Moroccan Tomato Soup)
Equipment
Ingredients
- 4 ripe beefsteak tomatoes
- 3 tablespoons olive oil
- 1 large onion small dice
- 2 cloves garlic minced
- 1 stalk celery small dice
- 1 bunch flat leaf parsley finely chopped
- 1 bunch cilantro finely chopped
- 2 teaspoons grated fresh ginger
- ¾ teaspoon ground black pepper
- 1 ½ teaspoon cinnamon
- ½ teaspoon ground turmeric
- 2 teaspoons salt
- ⅓ cup brown lentils French lentils, or beluga lentils
- ¼ cup broken thin vermicelli
- 1 canned chickpeas drained
Optional to garnish:
- Unsweetened plant-based yogurt
- Fresh parsley leaves
- Fresh cilantro leaves
Instructions
- Bring a small pot of water to a boil and add the tomatoes. Cook until the skins start to shrivel and crack in places.
- Drain the tomatoes in a colander and let them cool for ten minutes. Peel off the skins and dice the tomatoes on a cutting board.
- In a 6-quart or larger pressure cooker or stock pot, heat olive oil for 60 seconds over medium-high heat.
- Add diced onions, garlic, and celery, and sauté for four minutes until golden and fragrant.
- Next, add the diced tomatoes, parsley, cilantro, ginger, pepper, cinnamon, turmeric, and salt. Continue to sauté and stir for an additional 3 minutes until the tomatoes start to break down.
- Add 4 cups of water, bring to a boil, cover, and cook over medium heat for 30 minutes until the contents of the pot are thick and the vegetables have mostly fallen apart.
- Add the lentils, and 6 cups of water.
- Bring to a boil over a high flame, and cook covered for 25 minutes or until the lentils are tender
- If you plan to add rice, add it now, and continue cooking over high heat for 15 minutes until the rice is cooked through
- Alternatively, add broken vermicelli, and cook the soup for a few minutes until the vermicelli is tender.
- Stir in the chickpeas, and serve. Optionally garnishing the bowls with vegan yogurt, and fresh herbs.
Notes
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Pat says
Your soup was a hit with the whole family. It definitely made the "box". However, my soup never got thick as mentioned in the recipe. 10 cups of water did seem like a lot. At the end, I increased the amount of lentils and pasta, but even that did not help. Finally, having to cook and diced the tomatoes, chop the onion, garlic, celery, parsley and cilantro, there is no way that the prep time was 4 minutes. Typo?
Robyn says
Okay. So, I went into this recipe excited, but as I was cooking it I became extremely skeptical (the cinnamon smell was soooo strong). BUT holy moly, upon eating it, with the yoghurt added in, was oh-so-satisfying. I did fresh tomatoes, but I'm thinking that canned would be so much better, especially fire-roasted. Needless to say...I'll be doing this again with some tweaks.
Adam Sobel says
So glad you loved it Robyn. Fire-roasted tomatoes would be great
Chrissy Mac says
Delicious, easy to make and so satisfying on this rainy day !
Brenda says
This soup was so delicious. Everyone in my family really enjoyed it.
Gail says
Excellent soup. Smooth, hearty without being overwhelming or weighing you down. Don’t skip the recommended yogurt and fresh parsley/cilantro garnish. Next time I will try with reserved lemon too. Made mine GF with rice noodles.
Gail says
I made it a second time for a Moroccan-themed dinner party—using the canned tomato version—and it was a big hit!
HG says
Nice quick easy soup to make, even for the beginner cook. One of those recipes where I always have all the ingredients in the house. I like things spicy, so I added a little extra heat to it, perfect! Tastes as good, if not better the next day.
j says
So simple and so delicious, crowd pleaser and I'd only add that you can cut the liquids by a cup or two each. Can tomatoes may feel like a cheat but it is a time saver that won't make a difference if no one has tried it before by the original method. Plus, the cook time for the first portion can be 20 mins i/o 30. Regardless, make this!
JJ says
So delish