Savoring the Season
Scenes from My Pantry

Harira Soup: Cozy Moroccan Comfort Soup

PUBLISHED ON: 11.12.2025

Florida finally caught a chill! After pretending it is fall with our pumpkin candles and door wreaths. There is an actual nip in the air.  You know what that means it is soup season, for real this time.

One of the best ways to celebrate a Florida cold snap (no matter how brief) is with a bowl of Harira Soup, a traditional Moroccan favorite that is as nourishing as it is comforting.

At first glance, the ingredient list might look a little long but do not let that discourage you. Most of the ingredients are pantry staples like canned tomatoes, lentils, chickpeas, and warm spices such as cumin, cinnamon, and turmeric. Once everything is simmering together, your kitchen will smell incredible.

This soup is packed with plant-based protein, fiber, and rich tomato flavor. Hearty enough to be a meal on its own, especially with a crusty loaf of bread and a green salad on the side.

Harira is also a batch-cooker’s dream. You can easily double the recipe and freeze portions for those busy weeknights when you want something healthy and satisfying without much effort.

The inspiration for this cozy kitchen moment came straight from the pages of the Costco Connection magazine, which featured Harira as a must-try winter soup. After making it once, it’s easy to see why. Wholesome, flavorful, and somehow it feels both exotic and homey at the same time.

So go ahead, grab your biggest soup pot and embrace the Florida “winter.” A bowl of Harira will warm you right up body and soul.

 

Harira Soup
Serves 8

Ingredients:
2 Tablespoons Olive oil
1 onion, diced
2 celery ribs, finely chopped
4 garlic cloves, chopped
1-1/2 teaspoons ginger
1/2 teaspoon black pepper
1/2 teaspoon turmeric
2 teaspoons cumin
1 teaspoon smoked paprika
1/4-1/2 teaspoon cayenne pepper
6 cups vegetable broth, chicken broth or water
28 ounces crushed or whole tomatoes
1/4 teaspoon ground cinnamon
A tiny pinch of saffron (optional)
1-2 teaspoon sea salt
1/2 cup dry red lentils
1/2 cup dry brown or green lentils
1/2 cup fresh cilantro, chopped and divided
1/2 cup fresh parsley, chopped and divided
15 ounces canned chickpeas, drained
4 ounces spaghetti, broken
2 teaspoons honey
Lemon wedges, yogurt and dates for serving (optional)

Directions:

In a large pot over medium heat, sauté onion in olive oil for about five minutes. Add celery, garlic, ginger, black pepper, turmeric, cumin, paprika and cayenne pepper. Stir for a minute.  Sautéing the spices allows them to bloom and deepens the flavors.

Add broth, tomatoes, cinnamon, saffron, salt, lentils, half of the cilantro, and half of the parsley. Bring to a simmer with a vented lid for thirty minutes. Add chickpeas and pasta. Cook five to ten minutes, or until pasta is cooked. Add honey, and remaining cilantro and parsley. Serve with desired toppings.

Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

You cannot copy content of this page