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Moroccan Lentil Soup : Chickpea (Harira) Recipe

Moroccan Lentil soup Chickpea Soup (Harira) Recipe

Moroccan lentil soup, or Moroccan Chickpea Soup (Harira soup). is one of the most famous Moroccan dishes, which are prepared on a daily basis on the Moroccan table. especially in the month of Ramadan and winter in general. 

Because it contains a lot of calories, that compensate for what the fasting person lost during fasting. and this dish is distinguished by its ease of preparation. delicious taste, and richness of some substances necessary for the body.

and in this article, we will mention two recipes for preparing lentils in the Moroccan way.

Moroccan Lentil Soup Recipe:

Moroccan Lentil Soup


  • One hundred grams of ground lentils.
  • Two hundred grams of veal with bone.
  • 2 medium-sized onions, finely chopped.
  • Half a cup of olive oil.
  • 1.5 liter of water.
  • 2 potatoes, cut into small cubes.
  • 2 large carrots, finely chopped. A cup of chopped fresh coriander.
  • Juice of one lemon.
  • Salt and black pepper to taste.

How to Make Moroccan Lentil Soup?:

  • Put the lentils in a saucepan over medium heat, immerse them in water. and leave until they are well boiled, Bay leaves can be added for flavor.
  • Cut the meat into small pieces, then fry them in a saucepan with a thick bottom. with olive oil, onions, and black pepper, and saute until browned.
  • Add a liter and a half of water, let the meat boil on low heat, then add the boiled lentils.
  • Add vegetables and salt and leave the soup until it is soft.
  • After the meat is done, remove it from the soup and remove all the bone on the meat.
  • Grind the soup with a food processor, then serve it with meat, fresh coriander, and toast.

Chickpea Soup (Harira) Recipe:

Chickpea Soup (Harira) Recipe


  • A quarter of a kilo of lamb or beef.
  • 2 large tomatoes, finely chopped.
  • 1 Onion, medium size.
  • Three tablespoons of chopped celery.
  • Six tablespoons of chopped parsley and chopped coriander.
  • A cup of soaked chickpeas.
  • A tablespoon of margarine or vegetable oil.
  • Half a teaspoon of ground black pepper.
  • 1 teaspoon grated ginger.
  • A quarter of a small spoon of saffron.
  • Teaspoon salt.
  • A quarter kilo of white flour (soft wheat or flax).
  • A liter of water.
  • Three tablespoons of vermicelli.
  • A tablespoon of tomato paste.

How to prepare?:

  • Cut the meat into small pieces and saute it with the ghee, in a saucepan over high heat until it is well brown.
  • Add tomatoes, chickpeas, and lentils, and stir the ingredients with the meat.
  • Add coriander, parsley, onion, black pepper, ginger, saffron, salt, and water and reduce heat to medium.
  • We prepare a liquid mixture by mixing flour and water to use to thicken the soup.
  • Add the liquid mixture to the soup, when the lentils and chickpeas are well cooked. and continue to stir the soup from time to time, so that the flour does not stick to the bottom of the pot.
  • Add the vermicelli and tomato paste, and let the soup simmer until the flavors blend well, then serve the Moroccan Lentil soup with the pieces of bread.

Hello! Welcome to The "Dish Flavor", the first resource for the finest recipes and lifestyle. I'm Mohammad. I was born and raised in Algeria bordering the Mediterranean, and as the cradle of African, and Mediterranean cooking, I was very excited to share easy, amazing recipes with wonderful flavors. Welcome to my blog!