Moroccan Harira
A fragrant Moroccan lamb, lentil and chickpea soup with tomatoes, warm spices and fresh herbs, served with lemon wedges and dates.
By Priya Hollis, Head of Shop & Product
Published April 8, 2026
- Prep
- 25 min
- Cook
- 1 hr 20 min
- Total
- 1 hr 45 min
- Servings
- 8
- Level
- Medium
Harira is the soup many Moroccan families use to break the fast during Ramadan, and it is nourishing, warmly spiced and full of fresh herbs. Tender lamb, lentils and chickpeas make it hearty, while ginger, turmeric and cinnamon give it a gentle, golden warmth rather than heat.
The most distinctive step comes at the end. A simple mixture of flour and water is drizzled into the simmering pot, turning the broth velvety and silky. Plenty of cilantro and parsley go in at both the start and the finish, so their flavor is layered.
Serve it the traditional way, with lemon wedges for squeezing and a few sweet dates on the side.
- Warm, fragrant spices
- Silky traditional finish
- Hearty lentils and chickpeas
Ingredients
Directions
Heat the olive oil in a large pot over medium-high heat. Add the lamb and cook until browned on a few sides, about 6 minutes.
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