Vegetarian harira

For Moroccans, harira soup is a Ramadan ritual.

  • 1 hr cooking
  • Serves 6
  • Print


Vegetarian harira
  • 15 gram butter
  • 1 brown onion (200g), chopped finely
  • 2 clove garlic, crushed
  • 4 centimetre piece fresh ginger (20g), grated
  • 1 teaspoon ground cinnamon
  • pinch saffron threads
  • 1 stalk celery (150g), trimmed, chopped finely
  • 1 carrot (120g), chopped finely
  • 8 cup (2 litres) water
  • 410 gram canned tomato purée
  • 1/2 cup (100g) brown lentils
  • 1/2 cup (100g) brown basmati rice
  • 400 gram canned chickpeas (garbanzo beans), rinsed, drained
  • 2 zucchini (240g), chopped finely
  • 3 tomatoes (450g), seeded, chopped finely
  • 2 tablespoon lemon juice


Vegetarian harira
  • 1
    Melt butter in large saucepan, add onion, garlic and ginger; cook, stirring, until onion softens. Add spices, celery, carrot, the water and purée; bring to the boil. Reduce heat; simmer, uncovered, about 10 minutes or until vegetables are tender.
  • 2
    Add lentils, rice and chickpeas; simmer, uncovered, about 20 minutes or until rice and lentils are almost tender. Add zucchini and tomato; simmer, uncovered, about 5 minutes or until zucchini is tender. Remove from heat; stir in juice. Season to taste.


Brown basmati rice is available from most major supermarkets. If it is not available, use white basmati rice instead.

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