Harira: Moroccan Lentil & Chickpea Soup

I love Morocco, I love its food. Moroccan food is incredibly diverse, thanks to the country’s interaction with other cultures and nations over the centuries, including Berber, Moorish, Arab and French

Today I’m sharing my own adapted version of the famous Harira soup. This vegetarian recipe calls only for a few ingredients, is low in calories, high in protein and a wonderful winter warmer! 

I have been making this recipe for a couple of years, and can’t get enough of it! Using my pressure cooker I whip it up in a few minutes. Mr Slim loves it too and to be fair we have it all year round.


  • 200 g dried lentils – [Soaked in water for 24 hours]
  • 50 g of dried chickpeas – [Soaked in water for 24 hours]
  • 2 litres of chicken or veggie stock
  • 1 large onion, thinly sliced and chopped
  • 2 cloves garlic, thinly chopped
  • 4 tablespoons tomato paste
  • 1/2 teaspoon of chilli flakes (optional)
  • 2 tablespoon ground cumin
  • 2 tablespoon ground coriander
  1. In a large saucepan (or even better in a pressure cooker) combine all ingredients. Bring to the boil, then reduce heat, cover and simmer until lentils and chickpeas are soft.
  2. If using a pressure cooker, cook for 5-7 minutes. With a normal saucepan, cook for about 45 minutes.
  3. Serve with a slice of multi-grain bread with butter.

Do you make your own soup?
What is your favourite soup recipe?

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