Recipes, Soup

MOROCCAN HARIRA SOUP – Ramadan Special Menu


This delectable and healthy soup is a customary piece of Morocco’s Ramadan iftar (breakfast). It is loaded with protein and has an encouraging, unattractive taste that tops you off following a day of fasting. Be that as it may, it is additionally the ideal method to begin the day consistently, particularly in cold or rainy weather.

harira moroccan vegetable soup

Similarly as with most traditional recipes, techniques for making Harira differ from area to locale and from family to family. In south-eastern Morocco, the soup is made with vegetables rather than legumes like Kale and fava beans as a base.

A few people like to include a beaten egg at the last advance of cooking harira, and others like to crush some lemon juice to their harira bowl. In my family, we serve the soup with hard-bubbled eggs hacked up.


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Recipe by John FlectCourse: SoupsCuisine: MoroccanDifficulty: Medium


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  • 2 tbsp rapeseed oil

  • 2 large onions finely chopped

  • 4 unit 4 garlic cloves, chopped

  • 2 tsp turmeric

  • 2 tsp cumin

  • ½ tsp cinnamon

  • 2 red chillies, deseeded and sliced

  • 500 carton carton passata

  • 1.7 l reduced-salt vegetable bouillon

  • 175 dried green lentils

  • 2 carrots chopped into small pieces

  • 1 sweet potato peeled and diced

  • 5 celery sticks, chopped into small pieces

  • 2/3 pack pack coriander, few sprigs reserved, the rest chopped

  • 1 lemon cut into 4 wedges, to serve


  • Heat the oil in a large non-stick sauté pan over a medium heat and fry the onions and garlic until starting to soften. Tip in the spices and chilli, stir briefly, then pour in the passata and stock. Add the lentils, carrots, sweet potato and celery, and bring to the boil.
  • Cover the pan and leave to simmer for 30 mins, then cook uncovered for a further 5-10 mins until the vegetables and lentils are tender. Stir in the chopped coriander and serve in bowls with lemon wedges for squeezing over, and the reserved coriander sprinkled over.


  • This, like most soups, is such a flexible recipe. Whereas Meme adds chicken and noodles to her broth, I prefer to serve it as is. But sometimes I replace all or some of the lentils with whole grains. If using whole farro, barley, freekeh, or wheat berries, put them in with the chickpeas, as they take about 40 minutes to an hour to cook. But do keep in mind that pearled farro and barley as well as cracked freekeh take about 25 minutes to cook.

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