Lentil harira

Lentil harira

20 mins Prep · 70 mins Cook

This hearty soup is incredibly versatile. Use any lentils and pulses you have in your pantry. If you’re short on time, add well-rinsed tinned lentils and chickpeas towards the end of the cooking time to keep their texture

Created by Spinneys
Prep time 20 minutes
Cook time 70 minutes
Serves 6
Cuisine Arabic
Special Occasion Ramadan
Diet Vegan
Preparation Moderate
Nutrition (per serving)
Calories 504
Fat 8.5g
Saturates 1.2g
Protein 26.4g
Carbs 81.9g
Sugars 7g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Cover the lentils and chickpeas with water and soak them overnight.


Finely dice the onion and mince the garlic.


Heat the oil in a large pot and add the onions and garlic. Sauté until soft – approx. 5 minutes. Add the ginger, pepper, turmeric, cumin, saffron and cinnamon and sauté for 2 minutes. Add the tomato and simmer for 5 minutes. Season with the salt.


Add the lentils and chickpeas and water and bring to a boil. Simmer for 1 hour or until the lentils are soft. Add more water, if necessary.


Add the pasta and cook for 3 minutes.


Chop the coriander leaves and sprinkle over the soup.


Serve with lemon wedges.