Living On Food

Harira (Moroccan Bean Soup)



Beans and Veggies:

Herbs and Spices:

To finish soup:


Put lentils in cold water and bring to a boil. Then turn down to a simmer. (If using raw chickpeas, they take far longer to cook. Look them up.)

Dice onion and fry. Slice carrot and celery and add to onion. Add spices and stir. Then add everything to lentil pot. Also add (canned) chickpeas.

Add cilantro and parsley, reserving some for garnish.

Simmer until lentils are cooked and flavors blended.

Five minutes before serving, remove 1 cup of broth. Add 1/2 cup cold water. Juice the lemons and add lemon juice, flour, and egg to the broth mix. Stir back into soup and simmer for five more minutes.

Adjust seasoning and serve. Can top with yogurt.


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