Harira Soup

Harira Soup

Recipe by Circulon UK

This is a vegetarian version of the traditional Moroccan soup, but feel free to add some cooked shredded meat if you’d like a meaty option.

Serves: 4 Prep Time: 10 Minutes Cooking Time: 45 Minutes


  • 1tbs light olive oil
  • 1 onion, finely chopped
  • 1 stick celery, finely chopped
  • 1 large carrot, chopped
  • 1tsp ground cinnamon
  • 1tsp ground cumin
  • ½ tsp cayenne pepper or mild chilli powder
  • ½ tsp turmeric
  • ½ tsp ground ginger
  • 150g green lentils, rinsed
  • 1 x 400g canned chickpeas in water, rinsed and drained
  • 2 x 400g canned chopped tomatoes
  • black pepper
  • handful fresh coriander, chopped
  • handful fresh parsley, chopped
  • 1 lemon, cut into wedges
  • Optional – handful leftover roast chicken or cooked beef or lamb, shredded
  • 1.5 litres vegetable stock


  1. Heat the oil in your Circulon Large Saucepan or Stockpot and add the onion, celery and carrot. Fry over a medium heat for 5 minutes until soft and turning golden, then add the ground spices and cook for a further minute or two
  2. Add the lentils, chickpeas, chopped tomatoes and stock and stir well. Season with black pepper. Bring to a gentle boil then reduce the heat and simmer for 45 minutes until all the vegetables are cooked and the soup has thickened. Taste and adjust the seasoning if required
  3. If using meat, add the shredded meat for the last 10 minutes of cooking. Stir through the chopped coriander and parsley and ladle into bowls with lemon wedges on the side for squeezing over.
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