Harira Recipe (Lamb & Lentil Soup)

Harira is a traditional Moroccan soup made with lamb, lentils, and various aromatic spices. It’s often served during the holy month of Ramadan to break the fast at sunset. Here’s a delicious recipe for making Harira at home:


  • 1 lb lamb, cut into small cubes
  • 1 cup dried lentils, rinsed and drained
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 can (14 oz) diced tomatoes
  • 1/2 cup tomato sauce
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped fresh parsley
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper to taste
  • 6 cups beef or vegetable broth
  • 2 tablespoons olive oil
  • Lemon wedges for serving


  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and sauté for 3-4 minutes until softened.
  2. Add the lamb cubes to the pot, and cook until browned on all sides.
  3. Add the diced carrots and celery to the pot, and cook for another 3-4 minutes until slightly softened.
  4. Stir in the lentils, diced tomatoes, tomato sauce, cilantro, parsley, cumin, paprika, ginger, cinnamon, turmeric, cayenne pepper, salt, and pepper. Mix well.
  5. Pour in the beef or vegetable broth, and bring the soup to a boil.
  6. Reduce the heat to low, cover the pot, and let the soup simmer for about 45 minutes to 1 hour, or until the lamb is tender and the lentils are cooked through.
  7. Taste the soup and adjust the seasoning as needed.
  8. Serve hot with lemon wedges on the side for squeezing over the soup. Harira is traditionally served with crusty bread or Moroccan flatbread on the side.

Enjoy your homemade Harira, a flavorful and hearty soup that’s perfect for a comforting meal, especially during Ramadan or any time of the year!

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