This hearty vegetarian harira soup is simple to prepare, entirely vegan, and packed with bright, layered Mediterranean flavours and warming Moroccan spices.
Using two types of lentils plus nourishing chickpeas and a few careful cooking steps builds depth and texture: red lentils dissolve into a velvety body while green lentils stay tender and hold their shape.
If you want a comforting, flavourful vegetarian meal for lunch or dinner, this Moroccan-style lentil and chickpea soup is an excellent choice.
How to Make Moroccan-Spiced Harira Soup
Start by preparing a finely minced mirepoix (celery, carrots and onions). Finely dice the vegetables by knife or pulse briefly in a food processor so the pieces are small and cook evenly.
Heat 2 tablespoons olive oil in a heavy Dutch oven or large saucepan over medium heat. When the oil shimmers, add the mirepoix with a generous pinch of salt and cook, stirring occasionally, until the vegetables soften and begin to brown around the edges — about 7–10 minutes. This browning step develops essential flavour for the soup.
Add finely minced garlic and fresh ginger and cook, stirring, until fragrant — about 30 seconds.
Stir in the spices: ground cumin, ground coriander, smoked paprika, cinnamon and allspice, plus freshly ground black pepper. Cook briefly until the spices become fragrant, about 30–60 seconds.
Stir in a tablespoon of tomato paste and cook for a couple of minutes until it darkens and starts to leave a film on the bottom of the pot; this concentrates the tomato flavour and deepens the base.
Add both red and green lentils along with a drained can of chickpeas and a teaspoon of lemon zest. The combination of lentils gives the soup a silky body and pleasant bite; canned chickpeas save time without sacrificing texture.
Pour in crushed whole tomatoes and vegetable broth, bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the lentils are tender — about 15–20 minutes.
When the lentils are cooked, add orzo (or your preferred small pasta such as vermicelli or ditalini) and torn, roughly chopped kale. Swiss chard or collard greens are suitable alternatives; avoid delicate spinach, which wilts too quickly.
Simmer until the orzo is al dente and the greens are tender, about 5–10 minutes. Turn off the heat and finish with fresh lemon juice and 2 teaspoons of ras el hanout for a warm, aromatic finish. If you don’t have ras el hanout, a homemade blend of warming spices works well — see notes below.
Stir in chopped fresh cilantro, taste and adjust seasoning with salt and pepper, then serve immediately.
Moroccan Spiced Vegetarian Harira Soup
Ingredients
- 2 celery ribs, very finely minced
- 1–2 medium carrots, very finely minced
- 1 large yellow onion, very finely minced
- 10 g (1 tbsp) fresh ginger, very finely minced
- 5 cloves garlic, finely minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- 1 tbsp tomato paste
- 50 g (1/4 cup) dried red lentils
- 50 g (1/4 cup) dried green lentils
- 1 (400 g / 14 oz) can chickpeas, drained and rinsed
- 1 tsp lemon zest
- 1 (400 g / 14 oz) can whole peeled tomatoes, crushed
- 2 litres (8 cups) vegetable broth
- 125 g (1/2 cup) orzo
- 250 g (2 cups) kale, stripped from ribs and roughly chopped
- 15 ml (1 tbsp) lemon juice
- 2 tsp ras el hanout (see note)
- 5 g (2 tbsp) cilantro, chopped
Instructions
- In a large saucepan or Dutch oven over medium heat, add 30 ml (2 tbsp) olive oil and heat until shimmering. Add the celery, carrots and onions with a generous pinch of salt. Cook, stirring occasionally, until softened and beginning to brown, about 7–10 minutes.
- Add the ginger and garlic and cook, stirring, until fragrant — about 30 seconds.
- Add the cumin, coriander, smoked paprika, cinnamon and allspice. Cook until very fragrant, about 30–60 seconds.
- Add the tomato paste and cook, stirring, until it darkens and starts to leave a film on the bottom of the pot, about 2 minutes.
- Add both lentils, the chickpeas and the lemon zest and stir to combine. Pour in the crushed tomatoes and the vegetable broth. Bring to a boil, reduce to a simmer, and cook until the lentils are tender, about 20 minutes.
- Stir in the orzo and kale and cook until the orzo is al dente and the greens are tender, about 5–10 minutes.
- Turn off the heat and stir in the lemon juice and ras el hanout. Add the cilantro, taste and adjust seasoning with salt and pepper, then serve.
Notes
Nutrition
| Carbohydrates: 49g
| Protein: 13g
| Fat: 2g
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
This harira soup is easy to make and instantly satisfying — a perfect dish to brighten a chilly day.
Have questions about the recipe or want tips for substitutions? Leave a comment below.
