Harira: A Moroccan, Vegetarian Soup

This week, the Culinary Medicine team presents a recipe for Moroccan-inspired, vegetarian Harira!


Harira Ingredients (Serves 4)

  • 2 Tbsp. olive oil
  • ½ large onion, diced (about 1 cup)
  • 2 rib celery, diced (about 1 cup)
  • 2 medium carrots, peeled and cut in rounds
  • ¼ tsp. ground turmeric
  • ½ tsp. ground cumin
  • ½ tsp. harissa or dried red chili flakes, plus more for serving
  • ½ tsp. salt
  • ½ bunch parsley, chopped, divided
  • ½ bunch cilantro, chopped, divided
  • ½ can (15-ounce) can tomatoes, crushed
  • 3 ½ cups vegetable stock
  • ½ cup dried green lentils
  • 1 cup canned chickpeas, drained
  • ½ tsp. freshly ground black pepper
  • 1 Tbsp. all-purpose flour
  • 1 medium egg
  • Juice of 1 lemon (about 2 Tbsp.)
  • 1 cup water


  1. Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes.
  2. Add the turmeric, cumin, harissa or chile flakes, salt, about ½ cup each of the parsley and cilantro, tomatoes, stock, lentils, chickpeas and pepper and bring to a boil.
  3. Turn heat down to low and simmer uncovered for 25 minutes or until the lentils are cooked.
  4. While the pot simmers, in a separate bowl, whisk the flour, egg, lemon juice and water together. Stir into the soup. Simmer the soup for another 5 minutes and serve, sprinkled with the remaining cilantro and parsley and extra harissa if desired.


Adapted from Epicurious.

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