Back when I was a Soup Sister selling soups at markets and events – together with the ever lovely @nienke.vanderwal – this soup was on repeat quite often. Rain or shine, this bowl is comforting, warming, nutritious and most importantly super yummy. Oh, and easy to make!
So in the need for a hearty vegetarian soup? Then look no further!
This Classic Moroccan Harira is a vibrant, flavour-packed soup traditionally served to break the fast during Ramadan, but it’s far too delicious to reserve for special occasions. It’s full of warming spices, hearty pulses, fragrant herbs and a rich tomato base—everything you want in a bowl when the weather turns or you need a nourishing reset.
The beauty of Classic Moroccan Harira is its balance: earthy lentils and chickpeas meet a hint of cinnamon, turmeric, and ginger, with fresh coriander and parsley stirred in at the end for brightness. It’s naturally filling and completely plant-based, making it a perfect weeknight staple or batch-cooking hero.
I served mine with these Feta & Wild Garlic Stuffed Flatbreads.
Whether you’re already a fan of North African flavours or trying something new, this soup brings comfort in every spoonful—and yes, it freezes beautifully, too!
Why You’ll Love This Recipe:
✔️ Packed with protein and fibre – Thanks to lentils and chickpeas.
✔️ Warm, spiced flavour – Traditional Moroccan spices add depth without heat.
✔️ Vegetarian (and easily vegan) – Completely plant-based and satisfying.
✔️ One-pot wonder – Fewer dishes, maximum flavour.
✔️ Perfect for batch cooking – Make once, enjoy all week (or freeze for later).
Serve with lemon wedges and fresh herbs, or add crusty bread on the side to mop up every last bit.
Is Moroccan Harira always vegetarian?
Traditionally, Harira is made with lamb or beef, but this vegetarian version keeps all the flavour and comfort without the meat. It’s 100% plant-based and still incredibly hearty thanks to the lentils and chickpeas.
Can I make Harira ahead of time?
Yes! In fact, it tastes even better the next day as the flavours develop. Store it in the fridge for up to 4 days, or freeze it in portions for easy lunches and dinners.
Is this Harira recipe spicy?
Not at all. It’s rich in warming spices like cinnamon, cumin, and ginger, but it’s not spicy-hot. If you like heat, feel free to add a pinch of chilli flakes or harissa.
What’s the best way to serve Harira?
Serve it hot with a squeeze of fresh lemon juice, a sprinkle of coriander or parsley, and warm flatbread or crusty bread on the side. It also pairs beautifully with dates for a more traditional touch.
