Harira isn’t just soup — it’s a ritual. Traditionally enjoyed to break the fast during Ramadan, this hearty Moroccan classic is warming, nourishing, and deeply comforting. This Vegan Harira keeps all the soul of the original while skipping the meat, proving that lentils, chickpeas, herbs, and spices can absolutely carry the show.
It’s cozy, aromatic, and perfect for slow evenings when you want something that feels meaningful and satisfying.
Why This Recipe Is Awesome
Harira is the ultimate one-pot comfort soup. It’s thick but brothy, spiced but not spicy, and filling without being heavy. This vegan version stays true to tradition with lentils, chickpeas, tomatoes, and fresh herbs — no shortcuts, no bland vibes.
It’s naturally plant-based, budget-friendly, and perfect for meal prep. Even better? It tastes richer the next day, which is honestly a gift.
Ingredients You’ll Need
Base & Aromatics
- Olive oil
- Yellow onion, finely chopped
- Celery, finely chopped
- Garlic, minced
Legumes & Grains
- Dried green or brown lentils, rinsed
- Cooked chickpeas (canned or homemade)
- Vermicelli noodles or broken spaghetti
Tomato & Liquid
- Canned crushed tomatoes
- Tomato paste
- Vegetable broth
- Water (as needed)
Spices
- Ground cumin
- Ground coriander
- Ground ginger
- Turmeric
- Paprika
- Cinnamon (just a pinch)
- Salt & black pepper
Fresh Herbs
- Fresh cilantro, finely chopped
- Fresh parsley, finely chopped
To Finish
- Lemon wedges, for serving
Step-by-Step Instructions
- Sauté the aromatics
Heat olive oil in a large pot. Add onion and celery and cook until soft. Stir in garlic until fragrant. - Bloom the spices
Add cumin, coriander, ginger, turmeric, paprika, and cinnamon. Stir for 30 seconds to release aroma. - Add tomatoes and legumes
Stir in crushed tomatoes, tomato paste, lentils, and chickpeas. Mix well. - Simmer the soup
Pour in vegetable broth and bring to a gentle boil. Reduce heat and simmer partially covered for 25–30 minutes, until lentils are tender. - Add pasta and herbs
Stir in vermicelli and cook until just tender. Add chopped parsley and cilantro. - Adjust consistency
Harira should be thick but soupy. Add water or broth as needed. - Taste and finish
Adjust salt and pepper. Serve hot with lemon wedges.
Common Mistakes to Avoid
- Skipping fresh herbs — they’re essential, not garnish.
- Overcooking the pasta — add it near the end.
- Making it too thick — Harira should be hearty but spoonable.
- Forgetting lemon — acidity balances everything.
Alternatives & Substitutions
You can swap vermicelli for rice, add potatoes for extra heartiness, or include zucchini or carrots for variation. If you prefer a smoother texture, lightly blend a portion of the soup and stir it back in.
This version is also ideal for Meatless Fridays, offering tradition, nourishment, and comfort without compromise.
FAQ
Is Harira supposed to be thick?
Yes — thicker than soup, thinner than stew.
Can I make this gluten-free?
Yes, substitute rice for vermicelli.
Does it freeze well?
Very well. Freeze without the pasta for best texture.
Can I make it ahead?
Absolutely — it tastes even better the next day.
Is this spicy?
No, it’s warmly spiced, not hot.
What should I serve with it?
Dates, flatbread, or crusty bread are traditional pairings.
Final Thoughts
This Traditional Moroccan Harira Soup (Vegan Version) is comforting, soulful, and deeply satisfying. It honors tradition while staying completely plant-based — perfect for sharing, meal prepping, or enjoying quietly with a squeeze of lemon and a warm bowl in your hands.
It’s not just dinner. It’s a moment.
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