Harira is a generous soup: tomato and herbs give the broth its character, while lentils and chickpeas make it substantial enough for dinner. This home-cook-friendly version uses pantry ingredients and one pot, with a flour-and-water mixture to give the broth a light body. Allow 20 minutes to prep and about 55 minutes to cook; it serves six.
Prepare the pot
Set out 2 tablespoons olive oil, 1 diced yellow onion, 2 chopped celery stalks, 3 minced garlic cloves, 1 teaspoon ground ginger, 1 teaspoon cumin, ½ teaspoon cinnamon, and ½ teaspoon black pepper. You’ll also need 1 cup brown or green lentils rinsed, one 14-ounce can crushed tomatoes, 8 cups vegetable or chicken broth, and one 15-ounce can chickpeas drained and rinsed.
Warm the oil in a large pot over medium heat, then cook the onion and celery for 6 to 8 minutes until softened. Add the garlic, ginger, cumin, cinnamon, and pepper; stir for about 30 seconds, just until fragrant. Add the lentils, tomatoes, and broth, bring the pot to a boil, then lower the heat and simmer partially covered for 30 minutes.
Thicken without rushing
Stir in the chickpeas and simmer for another 10 to 15 minutes, until the lentils are tender but still hold their shape. In a small bowl, whisk 3 tablespoons all-purpose flour with ½ cup cold water until smooth, then slowly stir this mixture into the simmering soup. Cook for 5 minutes, stirring now and then so the flour does not settle on the bottom.
Add ½ cup broken vermicelli or other thin noodles and cook according to the package directions, usually about 5 minutes. If the soup thickens more than you like, loosen it with hot water or broth. Stir in ¼ cup chopped cilantro, ¼ cup chopped parsley, and 2 tablespoons lemon juice, then taste and season with salt.
Finish with a bright touch
Give the soup a few minutes off the heat before serving; the lentils and noodles will continue to absorb liquid as they rest. Offer lemon wedges at the table for anyone who wants more brightness, and serve with bread for dipping. The broth should feel silky rather than pasty, so add a splash of water if it has become too dense.
If you’re making the soup ahead, cook and store the noodles separately, then add them when reheating. That keeps them from soaking up too much broth overnight. Keep the final seasoning until the end, too: the amount of salt you need depends on the broth and canned tomatoes you use.