Go Back

Vegan Harira Soup - My Moroccan Aunty's Recipe

Course Soup
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 8


  • 2 onions chopped
  • 1 cup parsley chopped
  • ½ cup coriander chopped
  • 1 cup celery chopped
  • 1 vegetable stock cube
  • 1 teaspoon fresh ginger chopped
  • ½ teaspoon black pepper
  • ½ teaspoon turmeric
  • ¼ teaspoon red chilli powder or cayenne
  • 1 cup brown lentils
  • 2 tablespoon tomato concentrate
  • 1 cup vermicelli
  • 2 tablespoon flour
  • 1 can chickpeas
  • Juice of 1 small lemon


  1. Sauté the onions in some regular cooking olive oil until golden, on medium heat
  2. Add the ginger and spices (black pepper, turmeric, chilli powder) and stir for another few minutes.
  3. Add the parsley, coriander, celery, stock cube and lentils. Pour on enough cold water to cover and bring to the boil.
  4. As the lentils are cooking, sauté the vermicelli in a small pan with some vegetable oil on medium low heat.
  5. Keep stirring the vermicelli so they don't catch on one side. When they start to turn golden add the flour and 1 cup of warm water to make a thickish roux stirring away the lumps
  6. When the lentils are cooked after about 15 minutes add the vermicelli and flour, along with the tomato concentrate. Stir well making sure there are no clumps of flour
  7. Drain the can of chickpeas and add to the soup. Adjust the water with some boiling water to achieve the required consistency
  8. Add salt to taste (approx 1 tbsp)
  9. Simmer everything for another 10 minutes or so and check the lentils and chickpeas are well done
  10. Add the lemon juice, give a final stir and turn off the heat