Moroccan Harira Soup with Lamb Recipe
Last Updated on 24th January 2026 by Jessie
Try this authentic Moroccan harira soup with lamb – rich with lentils, chickpeas, tomatoes, and warming spices. A hearty, traditional recipe made simple.
Harira soup is a staple in Morocco. Super cheap and loaded with sustenance, you can find it on the menu at most local restaurants and crèmeries. It’s usually accompanied by a handful of dates, a boiled egg and maybe a chebakia (sesame seed cookie). If you’ve tried harira soup in Morocco, please park your memories of it to the side for a moment, because my harira soup with lamb recipe is more like a distant cousin to the original.
This harira soup with lamb is a flavour-packed, hearty and nutritious dish. You lay the foundations with onion, tomatoes, lentils and chickpeas; oomph it up with chunks of tender lamb; and then go to town with aromatic spices and fresh herbs. The perfect balance of comfort and excitement. Like a house party with your nearest and dearest.
Traditionally, rice or vermicelli pasta and flour are added to harira soup to bulk it out and thicken it up. This harira soup with lamb contains no such plus-ones. Instead, I prefer to be selective with my guest list, inviting only those quality individuals who are going to bring something worthwhile to the table. Alas, it’s your party, so refine as you please.
Now I’m not going to even attempt to label this one as an ‘authentic Moroccan recipe‘. It’s got the bones of a traditional Moroccan harira soup, but I have well and truly appropriated it and made it my own. I did, however, source all of the ingredients from my local souk, butcher and mini market in Mirleft, so the preparation is authentically Moroccan..
Moroccan Harira Soup with Lamb Recipe
Moroccan Harira Soup with Lamb
Ingredients
Method
- If using dry lentils and chickpeas, rinse to remove any debris, then soak them for 8-12 hours, or overnight.
- Heat the olive oil in a large, heavy-based saucepan. Season the lamb pieces, then add to the pan to brown for 4-5 minutes, turning regularly. Remove and set aside.
- Add the chopped onion to the pan and cook, stirring, for 2 minutes before adding the garlic. Continue cooking for 2 more minutes, or until softened.
- Add the tomato paste, coriander stems, spices and chopped tomatoes, plus a generous pinch of salt and pepper, combining with the onion mix. Allow to saute for 2-3 minutes or until fragrant.
- Return the lamb to the pan, along with the stock, lentils and chickpeas. Bring to a simmer, then reduce to a low heat and cook covered for 1 hour 30 minutes, stirring occasionally, and adding more water if necessary. Remove the lid and cook for a further 30 minutes or until lamb is tender and the soup has thickened.
- Squeeze in half a lemon, and serve with fresh coriander and parsley.
Notes
SUBSTITUTES
- If using canned lentils and chickpeas, add to the pan for the final 30 minutes of cooking time.
- You can opt for 2 cans of chopped tomatoes instead.
- If you can’t find ras el hanout, use: 1.5 tsp cumin, 0.5 tsp cinnamon, 0.5 tsp turmeric, 0.5 tsp ground ginger.
Best enjoyed watching the sun go down after a big day in the sun or surf in one of Morocco’s coastal villages. Or something of the sort.
More Recipes:
More tips:
- Best Cafes and Restaurants in Essaouira
- Best Cafes and Restaurants in Mirleft
- 5 Moroccan Foods You Must Try
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