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Harira Soup


Harira is a staple dish in Morocco, especially during the month of Ramadan where it is commonly eaten for Ifta (to break the fast) accompanied by dates. It's full of nutrition and flavour, and each house gives it their own special twist.

Serves 6 people, takes 1 hour approx.


  • 2 handfuls (150g) dried brown lentils

  • 2 onions diced

  • 3-4 celery stalks (or Chinese celery) finely diced

  • 1 can chickpeas (drained)

  • 1/4 packet Vermicelli (gluten free)

  • 1 can diced tomatoes (mashed)

  • 1tbsp tomato paste

  • 2 tbsp flour (or cornflour for gluten-free) whisked with a little water

  • 4 cloves of garlic (crushed)

  • 1 heaped tbsp red spice mix

  • salt to taste

  • 3 tbsp olive oil

  • 4 liters of water

  • juice of 1 lemon

  • 1 tsp lemon rind

  • finely chopped fresh coriander and parsley


  1. Sauté the diced onions in a pan with olive oil until clear

  2. Add spice and garlic. Add a little water so the spices don’t burn.

  3. Add chopped celery stalk while stirring, so it mixes well with the spices. Then add lentils and 2litres of water, close the pan with a lid and let simmer for 30 minutes.

  4. Add mashed tomatoes, tomato paste, chickpeas, salt, and chopped herbs and lemon rind. Add remaining water. Simmer for a further 10mins or so.

  5. In a separate bowl, soak vermicelli until softened. Drain it, chop it into small pieces, and add to the soup.

  6. Mix flour with a little water and slowly add to the soup while stirring

  7. Leave to simmer for a few minutes, add lemon juice and serve in a bowl with a slice of lemon.

  8. Enjoy!!



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