This vegan Harira is a plant-based take on a beloved Moroccan soup traditionally made with lamb. I’ve swapped out the meat for a combination of hearty legumes and pantry spices to create a comforting and bright dish that’s perfect for any day of the week. A splash of fresh lemon juice at the end gives it a zesty finish I always crave.

Why You’ll Love This Recipe

I love how this soup delivers bold Moroccan flavors with minimal effort. It’s rich with spices, packed with fiber from lentils and chickpeas, and full of warming vegetables like carrots and celery. This Harira makes a satisfying meal on its own, and the fact that it’s vegan means I can enjoy it more often and feel great about it. Plus, it uses a lot of pantry staples, so I can whip it up without much planning.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1/4 cup extra virgin olive oil
2 medium carrots, finely chopped
3 celery stalks, finely chopped
1 large yellow onion, finely chopped
3 garlic cloves, finely chopped
1 heaping tablespoon fresh ginger, finely chopped
pinch ground cinnamon
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
2 tablespoons harissa paste (or 2 teaspoons chili flakes)
2 tablespoons tomato paste
1 28-ounce can crushed tomatoes
1 cup French lentils
1 can chickpeas, drained and rinsed
10 cups water
1 lemon, juiced (plus slices for garnish)
fresh cilantro or fresh parsley for garnish
salt and pepper to taste

directions

I start by heating the olive oil in a large pot over medium heat. Then I sauté the carrots, celery, and onions with a pinch of salt and pepper until the onions become translucent — about 5 minutes.

Next, I stir in the turmeric, cinnamon, cumin, coriander, and harissa paste. Once they’re fragrant, I add the tomato paste and mix everything well. I toss in the dried lentils and make sure they’re fully coated in the spice and vegetable mixture.

I pour in the crushed tomatoes and stir, then add the 10 cups of water and bring everything to a boil. Once it’s bubbling, I cover the pot, lower the heat to medium, and let it simmer for 25–30 minutes until the lentils are just tender.

When the lentils are almost cooked, I add the chickpeas and let it all simmer for another 15 minutes. Before finishing, I check the seasoning and adjust with salt and pepper. Just before serving, I stir in the fresh lemon juice.

I serve the soup hot, garnished with extra harissa and a sprinkle of fresh parsley or cilantro.

Servings and timing

This recipe serves about 6–8 people and takes approximately 1 hour from start to finish. Prep time is around 15 minutes, and cooking time is about 45 minutes.

Variations

I sometimes change things up by adding a handful of chopped spinach or kale at the end for extra greens. If I want a spicier version, I use more harissa or a pinch of cayenne. For a richer broth, I occasionally swap half the water for vegetable stock. And if I have dried chickpeas, I soak them overnight and cook them along with the lentils from the beginning.

storage/reheating

I store leftover Harira in an airtight container in the fridge for up to 5 days. It actually tastes even better the next day. To reheat, I just warm it on the stovetop over medium heat, adding a splash of water if it’s too thick. It also freezes beautifully for up to 3 months — I just let it thaw in the fridge overnight before reheating.

FAQs

How do I make this soup more filling?

I like to add cooked rice or small pasta like orzo or vermicelli noodles if I want something even more hearty.

Can I use red lentils instead of French lentils?

I prefer French lentils for their firmer texture, but red lentils will work in a pinch — just keep in mind they cook faster and break down more.

Is Harira typically eaten as a main dish?

Yes, I often enjoy it as a full meal. It’s protein-rich and filling enough on its own, especially with some bread on the side.

Can I skip the harissa?

If I don’t have harissa, I use chili flakes or even a dash of hot sauce. It changes the flavor slightly, but still gives it a nice kick.

What herbs work best for garnish?

I usually go for fresh parsley or cilantro — both add a fresh finish and a pop of color that I really like.

Conclusion

This vegan Harira has become a go-to in my kitchen when I want something comforting, nutritious, and full of bold flavor. It’s easy to make with ingredients I usually have on hand, and it’s perfect for both weeknights and special occasions. With its warming spices and fresh lemony finish, this soup always hits the spot.

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