HARIRA SOUP
Harira is a Moroccan soup blends with legumes, tomatoes, and herbs into a flavorful dish. It’s most famous as the soup that breaks the fast during the holy moth of Ramadan, but it’s also equally loved outside of it.
📚 Table of Contents
- 🏁 Introduction
- 🍲 Recipe
- ✨ Speciality
- 🔄 Variation
- 🍽️ Serving Suggestion
- ❓ FAQs
- 📝 Conclusion
In the evening, Morocco's kitchens often smell of tomatoes simmering with herbs and spices. On many tables, we can able to find a steaming pot of Harira. Traditionally connected with Ramadan, this soup is also a year-round favorite because it’s tasty, nourishing and flavorful. It’s not that Harira is famous only for meat version. With lentils, chickpeas, fresh herbs, and spices, the vegetarian version is just as comforting and wholesome. Its filling is enough to be a main meal as well as light enough to serve as a starter also. And the best part of this soup is that we can make it with everyday pantry ingredients.
The vegetarian version keeps everything traditional—lentils, chickpeas, tomatoes, coriander, parsley, and a mix of spices—but leaves out lamb or beef. This makes it lighter, plant-based, and perfect for anyone who prefers vegetarian meals.
Our Other recipes to try:
Pea Curry: Aloo Matar, Matar Paneer,
Soups: Minestrone Soup, Mulligatawny Soup,
Rice : Peas Pulao, Veg Pulao
Sweets: Indian Traditional sweets, Continental Dessert
Ingredients for Vegetarian Harira
Base
2 tbsp olive oil
1 onion, chopped finely
2 tomatoes, grated or blended
1 tomato as paste
1 celery stalk, finely chopped
Pasta and 2-3 tablespoons corn flour
Legumes
½ cup red lentils
½ cup green or brown lentils
½ cup chickpeas (cooked or canned)
Herbs
1 handful fresh parsley, chopped
1 handful fresh coriander (cilantro), chopped
Spices
1 tsp turmeric
½ tsp ground cinnamon
1 tsp ground ginger
1 tsp paprika
½ tsp black pepper
Salt to taste
Optional Add-ins
½ cup vermicelli or broken spaghetti
2 tbsp flour mixed with ½ cup water (for thickening)
Lemon wedges for serving
Substitution ideas:
No chickpeas? Add more lentils.
No fresh herbs? Use dried coriander and parsley.
Gluten-free? Skip the pasta and flour.
Step-by-Step Instructions
Step 1 – Start the base
Heat olive oil in a large pot. Add onion and celery. Cook for 5–7 minutes until the onion softens and turns golden brown.
Step 2 – Add tomatoes and spices
Stir in grated tomatoes and tomato paste. Add turmeric, ginger, cinnamon, paprika, pepper, and salt.Cook this mixture for about 5 minutes until the tomatoes reduce and the spices release their aroma.
Step 3 – Add legumes
Pour in red lentils, green/brown lentils, and chickpeas. Add 1.5 liters of water or vegetable broth. Stir, bring to a boil, then lower heat to medium. Simmer gently for 30–40 minutes until lentils soften.
Step 4 – Fresh herbs and pasta
Stir in chopped parsley and coriander. If using pasta, add it now and cook for 8- 10 minutes until soft.
Step 5 – Thicken
Take little water and add 2 tablespoons of corn flour and make its slurry. Pour into the soup while stirring to avoid lumps. Cook another 5 minutes until the soup thickens slightly.
Step 6 – Finish and taste
Check salt and spices are enough as your need. Adjust as needed. Just before serving, squeeze lemon juice for freshness.
And that’s it—vegetarian Harira soup is ready.
Cooking Tips & Variations
Consistency: For a thick soup, Add flour and pasta. For a lighter version, remove them.
Flavor boost: you can add chili powder or harissa paste if you like hot and spicy.
Batch cooking: Cook in little extra quantity—the flavors enhances next day.
Quick meal: Use canned chickpeas and pre-cooked lentils if you’re short on time.
Nutritional Value of Vegetarian Harira
This soup very tasty and healthy:
High source of protein: Lentils and chickpeas keep us full and energetic.
Fiber rich: Helps in good digestion.
Contains vitamins: Tomatoes, celery, and herbs are a treasure of Vitamin C, A, and K.
Balanced meal: Carbohydrates, protein, and healthy fats in one bowl.
That balance makes it perfect for breaking fast—or for regular day when you want a meal that feels wholesome.
Nutrition Facts
Vegetarian Harira Soup (~250g)
This chart is made by using AI and Online tools and may be not accurate. abd also vary according to amount and quality of ingredients used. For more details read our policy- Nutritional Chart Disclosure.
Suggestions for serving
Serve with dates and bread (the classic Moroccan way).
Offer lemon wedges on the side for extra brightness.
Serve with Moroccan flatbread, pita, or even a baguette.
With a simple salad if you’re serving Harira as the main meal.
Speciality of Harira Soup
100% plant-based, no compromise on flavor.
Easy to make with pantry staples.
Flexible—can be thick or soupy, mild or spicy.
Nourishing, comforting, and filling.
FAQs About Vegetarian Harira
Q1. Can I freeze vegetarian Harira?
Yes. Let it cool, store in airtight containers. Add pasta fresh when reheating.
Q2. Can I skip the flour and pasta?
Absolutely. The soup will be lighter but still tasty.
Q3. How long does vegetarian Harira last in the fridge?
3–4 days. It often tastes m better on the next day.
Q4. Can I make Harira gluten-free?
Yes. Just skip pasta and flour, or replace with gluten-free alternatives.
Q5. What makes Harira different from other lentil soups?
Mixture of spices like ginger, cinnamon, turmeric—along with fresh herbs and a tomato base gives Harira its unique Moroccan identity.
Q6. Can I cook Harira in a pressure cooker or Instant Pot?
Yes. First auté the onions, tomatoes, and spices and then add lentils and chickpeas. Cook under pressure for 15 -20 minutes. Add herbs and pasta afterward.
Conclusion
Vegetarian Harira is a simple, nourishing, delicious and deeply flavorful soup. Lentils, chickpeas, and a handful of spices, make the soup comforting and wholesome.
Cook it once, and you’ll know the secret of Moroccan families who love this soup to keep coming back to it. It is a part of a Ramadan spread or a cozy dinner on a winter nights, this soup brings warmth to the table every time.
Cook this vegetarian Harira recipe and let me know how it turned out. Did you keep it light, or make it thick with pasta? Drop your version in the comments, and explore more vegetarian and Mediterranean recipes here.
Ingredients for Vegetarian Harira Soup
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 celery stalk, finely chopped
- 2 tomatoes, grated or blended
- 2 tbsp tomato paste
- 1/2 cup red lentils
- 1/2 cup brown or green lentils
- 1/2 cup cooked chickpeas
- 1 handful fresh parsley, chopped
- 1 handful fresh coriander, chopped
- 1 tsp turmeric powder
- 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp paprika
- 1/2 tsp black pepper
- Salt to taste
- Optional: 1/2 cup vermicelli or broken spaghetti
- Optional: 2 tbsp flour mixed with 1/2 cup water for thickening
- Lemon wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion and celery until soft and lightly golden.
- Add grated tomatoes and tomato paste. Stir in turmeric, cinnamon, ginger, paprika, black pepper, and salt. Cook for 5 minutes until fragrant.
- Add red lentils, brown/green lentils, and chickpeas. Pour in 1.5 liters of water or vegetable broth. Bring to a boil.
- Reduce heat and simmer for 30–40 minutes until lentils are tender.
- Stir in chopped parsley and coriander. If using pasta, add it now and cook until soft.
- Optional: Mix flour with water and add to soup for thickening. Simmer 10 more minutes.
- Adjust seasoning and add a squeeze of lemon juice before serving.
