Harira (Traditional Ramadan Soup)

  • serves 8

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303 Ratings
Directions for: Harira (Traditional Ramadan Soup)


1 each large bunch fresh coriander, and, parsley

8 cup chicken or vegetable stock

1 cup green or brown lentils

1 can (19 oz) chickpeas, drained, and, rinsed

2 can (each 19 oz) tomato, drained, and, chopped

2 onion, chopped

tsp cinnamon

1 tsp each ground cumin, ground ginger, turmeric, and, pepper

¼ cup lemon juice

2 Tbsp extra virgin olive oil


1 Tbsp cinnamon

1 lemon, thinly, sliced

12 pitted dates, halved


1. Chop 1/4 cup each of the coriander and parsley; set aside. Tie together remaining coriander and parsley and place in large saucepan. Add stock and bring to boil. Reduce heat to low; cover and simmer for 15 minutes. Discard herb bundle. Add lentils; cover and simmer for 15 minutes.

2. Add chickpeas, tomatoes, onions, cinnamon, cumin, ginger, turmeric and pepper; cover and simmer for 30 minutes.

3. In food processor or blender, purée 3 cups of the soup. Return to pot and heat through. Stir in lemon juice, oil and reserved chopped herbs.


1. Ladle soup into bowls. Sprinkle with cinnamon; top with lemon slices and dates.

See more: Soup, Beans, Tomatoes, Dinner, Slow Cook, Herbs, African


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