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Harira... A Spicy Moroccan Lentil Soup with Soul

Updated: Apr 20, 2020


Spicy Moroccan Lentil & Chickpea Soup

This is a wonderful, easy, store cupboard favourite for a chilly Monday night that will give you packed lunches all week too. A totally delicious, hearty (vegan) delight packed with warming spices, nourishing veg and healing herbs. Yum.

Makes 4 – 5 decent portions


1 medium onion - chopped

1 large carrot – chopped

2 celery stalks – chopped

½ tsp ground cumin

a large pinch of cumin seeds

½ tsp dried turmeric – or a thumb nail of fresh, finely chopped

½ tsp salt

½ - 3/4 tsp chilli flakes or harissa paste

1 garlic clove – chopped

1 litre veggie stock (cube)

1 cup red or green lentils

1 cup chickpeas (from a can)

½ - 1 can of chopped tomatoes or equivalent of pasta

1 dessert spoon of tomato paste

1 large handful of fresh coriander, chopped

1 handful of parsley, chopped


Prep all the veg and make up the stock. Wash the lentils and rinse the chickpeas. Add the tomato paste to the hot stock. Gently fry the onion, carrot and celery in olive oil. Add the cumin seeds, garlic, turmeric, chili and ground cumin and stir gently for a few minutes. Add the salt, lentils and stock, and then the chickpeas. Add more water for desired consistency, add half the fresh herbs, then adjust the seasoning and simmer for 30 mins.

Serve with the remaining fresh herbs on top and some extra harisa on the side ;-) xx

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