Monday, October 10, 2022

Harira #EattheWorld

This colorful, flavorful, spiced vegetable soup made a scrumptious first course but is hearty enough to be served as a meal with a salad and some bread.


We are traveling to Morocco today........

Evelyne of CulturEatz invites us to join her on the 10th of each month to explore the foods of a different country.  This month we headed to Morocco.

Eat the World Logo

I decided to make this Moroccan Spiced Soup as a starter to a dinner party that I was hosting for my son in law's parents who were visiting from France.  I always try to have some hearty non meat dishes when entertaining as my son in law is a vegetarian.  

Starting with this soup ensured that he would get some protein from the chickpeas and lentils and that it was hearty enough to help his hunger get satisfied.

Check out all the wonderful Moroccan dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

Morocco is the westernmost country in North Africa, bordering the Mediterranean Sea.  You can definitely feel the Middle Eastern influence when you take a bite of this soup flavored with turmeric, cumin and chili flakes.

Harira Pin

This soup smelled delicious as it was cooking and when my son in law took his first bite he said "Wow, what an explosion of flavors!"   My daughter from Russia thought the soup was delicious as well and said that she didn't normally like lentils but she loved this soup.

The Angel Face ate two bowls and my son in law's family were oohing and aahing as well.  I think this soup is a keeper.

Soup, Vegetables, Lentils, Chickpeas, Vegetarian,
Yield: 10 servings
Author: Wendy Klik
Harira (Moroccan Spiced Vegetable Soup)

Harira (Moroccan Spiced Vegetable Soup)

This colorful, flavorful, spiced vegetable soup made a scrumptious first course but is hearty enough to be served as a meal with a salad and some bread.
Prep time: 15 MinCook time: 35 MinTotal time: 50 Min


  • 1/4 c. olive oil
  • 1 lg. Vidalia onion, diced
  • 3 stalks celery, sliced
  • 3 large carrots, cut into coins
  • 1/2 t. turmeric
  • 1 t. cumin
  • 1/4 t. crushed red pepper or harissa (more to taste)
  • salt and pepper, to taste
  • 1 bunch parsley, chopped
  • 1 bunch cilantro, chopped
  • 1 (15 oz) can diced tomatoes with juices
  • 8 c. vegetable stock
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 c. green lentils
  • 2 c. water
  • 2 T. flour
  • 1/4 c. lemon
  • 1 egg


  1. Heat the oil in a large soup pot over moderate heat. Add the onions, celery and carrots. Cook until fragrant and onions are translucent, about 5 minutes.
  2. Stir in the turmeric, cumin, chili flakes, salt, pepper, parsley and cilantro. Stir to combine. Add the tomatoes and stock and bring to a boil.
  3. Stir in the chickpeas and lentils, lower heat, cover and simmer for about 20-30 minutes, until lentils are tender.
  4. Whisk the flour, egg and lemon juice into the 2 cups of water. Stir into the soup and serve.


Adapted from a recipe found at Epicurious.

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  1. We love this kind of soups and flavors! This is truly a keeper.

  2. It certainly would keep me happy and satisfied.

  3. Looks amazing! How interesting to add the flour, egg and lemon juice thickener at the end. I like that idea.

    1. Yes, that was different for me as well but it changed the entire body of the soup and I am glad that I followed the directions as written for that part.

  4. Soups are always comforting and this is no exception. This would be an amazing meal for the cold season.


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