Moroccan harira


Preparation info

  • Serves


    • Difficulty


    • Ready in

      55 min

Appears in

The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

  • About

Hugely popular in Morocco, this hearty, fragrant soup-cum-stew is traditionally served during the period of Ramadan to break the fast at sunset. There are many variations of this dish, but all have one thing in common and that is an aromatic blend of herbs and spices.


  • 2 large onions, chopped
  • 2 celery stalks, sliced
  • 2 large carrots, halved lengthways and sliced
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  • Put the onions in a large heavy-based saucepan with the celery, carrots, lentils, spices, coriander/cilantro stalks, parsley stalks and 2 litres/70 fl oz/