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Harira (Moroccan Lentil Soup)

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“Tomato soup with lentils,chickpeas, and vermicelli pasta. Perfect for those cold winter days. This soup is served everyday during the holy month of Ramadan. This is a modified recipe from my mother.”
2hrs 50mins

Ingredients Nutrition


  1. Chop celery, onion, cilantro.
  2. Place the lamb (bones optional, for flavoring), spices, margarine, celery, onion, and cilantro into a large pot over a low heat.
  3. Stir tomatoes(without juice) into the mixture and let simmer for 15 minutes.
  4. Pour tomato juice, 7 cups water, and the lentils into the pot.
  5. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours. Stirring occasionally.
  6. About 10 minutes before serving turn the heat to medium-high, place chickpeas and vermicelli into the soup, let cook about 10 minutes.
  7. Serve soup with lemon wedges on the side.
  8. This is optional: serve with warm slices of bread, dates and boiled eggs (cut in half and sprinkled with cumin and salt).

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