Moroccan Harira

  • Author: Salima's Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 3-4 servings 1x
  • Category: Soup, Dinner
  • Method: Stovetop
  • Cuisine: Moroccan, North African, Mediterannean, African
  • Diet: Gluten Free



1 cup garbanzo beans (soak overnight if using dried)

1 lb lamb or beef (stew meat cut into cubes) 

2 tbsp olive oil

1 yellow onion, minced

½ cup minced cilantro

½ tbsp pepper

1 tbsp salt

½ tbsp ginger (ground)

28 oz tomato puree

8 cups water

1 cup green lentils

1 cup rice

2 tsp cornstarch

2 tsp water


  1. If using dried garbanzo beans, soak in a bowl of water overnight.
  2. In a heavy bottomed soup pot, add diced lamb or beef, chopped onion, half of the cilantro, salt, pepper, ginger and olive oil. 
  3. Saute on medium high heat for 5-10 minutes or until the meat is browned and the onion translucent. 
  4. Drain the garbanzo beans and add to the pot with the tomato puree and water. Bring the liquid to a boil then cover, lower and simmer for 25-30 minutes or until the garbanzos are cooked through. 
  5. In a small pot add lentils and cover with water. Bring to a boil, then cover and lower to a simmer for 15 minutes. Turn off the heat and set aside while you wait for the soup to be done. 
  6. In a small bowl mix together cornstarch and cold water until no clumps remain. Uncover the soup and mix in the cornstarch water slurry to thicken. 
  7. Finally, add rice, lentils and half of the remaining cilantro. Cook until the rice is done. Serve with a sprinkle of fresh cilantro and enjoy! 

Keywords: Moroccan Harira, Harira, Moroccan Soup