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Moroccan Harira (Lentil, Chickpea and Tomato Soup)

Moroccan Harira (Lentil, Chickpea and Tomato Soup)

4.91 from 11 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 6
Calories 194 kcal


  • 1 large onion
  • 1/2 bunch cilantro (about a cup, loosely packed), washed, large stems removed
  • 1/2 bunch parsley (about a cup, loosely packed), washed, large stems removed
  • 1 stick celery, coarsely chopped
  • 4 tomatoes, skins removed
  • 1/2 cup dry green lentils, rinsed and checked for stones
  • 1 tsp salt
  • 1 tsp ground pepper
  • 1 tsp turmeric
  • 1/2 tsp ginger
  • 1/2 piece any salted vegetable bullion cube
  • 2 tbsp extra virgin olive oil
  • 4 tbsp tomato paste
  • 1 cup cooked (canned) chickpeas
  • 1/2 cup (2 ounces) thin pasta (angel hair), broken in quarters
  • 2 tbsp all purpose white flour


  • Add onion, half of cilantro, half of parsley, celery and tomatoes to a blender or food processor. Blend until smooth.
  • Add blended vegetables and 2 cups of water to a large soup pot. Bring to a boil on high heat and then add the lentils, salt, pepper, turmeric, ginger, bouillon cube, olive oil and tomato paste. Bring to a boil again and then simmer on a low boil for 10 minutes.
  • After 10 minutes, add chickpeas, pasta and 4 cups of water. Bring to a boil and simmer for 5 minutes while you make the flour/water mixture.
  • In a blender or food processor, blend 1/4 cup flour and 1/4 cup water until smooth. Slowly stir flour water mixture into soup. Simmer for 5 more minutes.
  • Add the rest of the chopped herbs, simmer for a few minutes. Salt and pepper, to taste.


Calories: 194kcalCarbohydrates: 28gProtein: 8gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 620mgPotassium: 609mgFiber: 9gSugar: 5gVitamin A: 1333IUVitamin C: 23mgCalcium: 50mgIron: 3mg
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