Moroccan Harira Soup, also known as lentil and chickpea soup, is a classic comfort food that’s hearty, flavorful, and so easy to make. Prepared in the slow cooker, this version is perfect for
What Is Harira?
Harira, pronounced “hu-rear-ra” comes from the Arabic word حرير “harir” which translates to mean “silk.” It is a hearty, tomato-based soup that contains lentils, chickpeas, fresh herbs, and warm spices. Served in Morocco and North Africa all year long, it is especially popular during Ramadan when it is often served to break the fast.
Made in various ways, harira is warm, silky, and ultra-comforting. One bite, and you’ll be hooked!
Why You’ll Love This Moroccan Harira Soup Recipe
One of our favorite childhood recipes, there’s so much to love about this harira soup recipe! For instance, it’s:
- Made with simple, pantry staples it’s super budget-friendly.
- It requires minimal prep work and is waiting for you when you come home.
- One batch makes enough to feed a crowd and tastes even better the next day!
- It’s extremely versatile and loaded with vitamins, nutrients, and fiber to keep you full and satisfied.
Ingredients You’ll Need
Like most comfort foods, harira soup comes together with simple ingredients, most of which you probably already have on hand. Here’s everything you’ll need:
- Veggies – Onions, garlic, carrots, celery, and crushed tomatoes add nutrients and a savory, slightly sweet flavor to the soup.
- Spices – A combination of warm spices is key to creating a classic harira recipe. You’ll need cumin, cinnamon, smoked and regular paprika, cayenne, ginger, salt, and pepper.
- Saffron Threads – This adds an earthy, fruity taste. We love to use threads instead of dried saffron because they hold their flavor longer.
- Tomato Paste – Used to thicken the broth and enhance it’s flavor.
- Broth – Thins out the broth. Vegetable, chicken, or beef broth can be used. We recommend using low-sodium varieties to prevent overpowering the soup.
- Chickpeas – A great source of plant-based protein and fiber!
- Lentils – Green and orange lentils bulk up the soup, making it hearty, filling, and extra delicious.
- Rice – Regular white rice such as Jasmine or Basmati tastes great.
- Herbs – Cilantro and parsley help lighten the flavor, balancing out the warm spices.
- Lemon Juice – The acidity brightens the flavor for a well-rounded soup.
How to Make Slow Cooker Moroccan Harira Soup
This Harira soup is the easiest recipe you’ll ever make!
- Combine the Ingredients. Add all of the ingredients to a slow cooker, stirring to combine.
- Cook. Cover, and cook on high for 4 hours.
- Serve. Garnish your soup with fresh herbs and a squeeze of lemon juice, and enjoy!
Large enough for a family!
Feel free to experiment with different ingredients and add-ins to make this harira soup your own! To get started, try out some of the most common variations below.
- Sweeten It Up: Add a drizzle of honey or maple syrup for a sweet and spicy taste.
- Add Extra Veggies: Incorporate even more nutrients with the addition of veggies like kale, spinach, and chard.
- Use Pasta: If preferred, swap out the rice for pasta like orzo.
- Add Protein: If you aren’t following a vegetarian diet, feel free to incorporate protein like lamb, beef, chicken, or turkey.
How to Store
This Moroccan harira soup is one of our favorite recipes to make in bulk, because it tastes even better the next day! Just follow the storage instructions to keep it fresh:
Refrigerator: Once cooled, transfer your soup to airtight containers and keep it in the fridge for 3-4 days.
Freezer: Store your soup in airtight containers in the freezer for up to 3 months.
To Reheat: To eat, let your soup thaw in the fridge overnight. Then, warm it in the microwave, on the stovetop, or in your slow cooker on the warm setting. If it thickens too much, add an extra splash of broth to thin it out until your desired consistency has been reached.
More Comforting Soup Recipes
Looking for more easy soup recipes? Try out some of our favorites below!
- Moroccan Spicy Tomato Soup
- Egyptian Lentil Soup (Shorbet Ads)
- Slow Cooker Pasta and Beans Soup (Pasta e Fagioli)
- Shorbet Lesan El Asfour (Middle Eastern Orzo Soup)
Slow Cooker Moroccan Harira Soup
- 1 large white onion (sliced)
- 5 cloves garlic (minced)
- 3 medium carrots (peeled and diced)
- 4 celery stalks (finely sliced)
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 2 teaspoons smoked paprika
- 1 teaspoon regular paprika
- 1 teaspon saffron threads
- 1/2 teaspoon cayenne
- 1- inch fresh ginger (grated)
- 3 Tablespoons tomato paste
- 28 ounce can crushed tomatoes
- 6 cups vegetable broth
- 1 can chickpeas (rinsed and drained)
- ½ cup green lentils (uncooked)
- 1/2 cup orange lentils (uncooked)
- 1/3 cup rice (uncooked)
- ⅓ cup fresh cilantro (finely chopped)
- ⅓ cup fresh parsley (finely chopped)
- Juice from ½ lemon
- Sea salt to taste
- Black pepper to taste
- Add everything except the fresh herbs and lemon juice to a large slow cooker. Stir to combine.
- Cover, and cook on HIGH for 4 hours.
- Garnish with the fresh herbs and lemon juice.
- Enjoy warm!
- Store in an airtight container in the fridge for 3-4 days.