Harira is a Moroccan soup associated with Ramadan and also enjoyed throughout the year. This vegetarian adaptation combines tomatoes, lentils, cooked chickpeas, and vegetables with cumin, coriander, paprika, and cinnamon. Chopped dates can be add into the soup for sweetness, while lemon juice adds acidity at the end.
The brown or green lentils simmer until tender, giving the soup texture alongside the chickpeas. Adding the dates during the final part of cooking lets them soften without cooking for the entire simmer. Finish with fresh parsley or cilantro and serve with bread or a simple salad.
Start with the Vegetable Cooking Guide:
https://letsveg.com/vegetable-cooking-guide
Video
Vegetarian Moroccan Harira with Lemon
Moroccan harira soup is a comforting tomato-based soup made with lentils, chickpeas, dates, spices, and lemon for balanced, nourishing flavor.
Ingredients
Equipment
soup pot with lid
Cooking Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, celery, and carrots with a pinch of salt.
- Cook 6–8 minutes, until softened.
- Add garlic and spices; cook 30 seconds until fragrant.
- Stir in tomatoes, chickpeas, lentils, and broth.
- Bring to a boil, then reduce heat.
- Simmer 35-40 minutes, until lentils are tender.
- Add lemon juice and fresh herbs.
- Taste and adjust seasoning.
- Serve warm.
Nutrition
Notes
• Use dried brown or green lentils and already-cooked chickpeas. These have different preparation requirements and should not be treated interchangeably.
• Check a few lentils for tenderness before finishing the soup. Continue simmering if their centers remain firm, adding water if needed.
• Stir the garlic and ground spices during their brief cooking stage so they become fragrant without scorching.
• Taste before adding more salt, especially when using vegetable broth rather than water. Add a little water if the soup becomes thicker than you prefer.
• Add the lemon juice gradually to taste and stir in the fresh herbs near serving time.