Vegetarian Harira

Harira (the vegetarian version) is a dish that is usually served after Yom Kippur (the day of atonement). It is filled with protein, and definite must in the winter.


  • 1 can of chick peas (28 oz), drained (or 3/4 cup dry chickpeas soaked overnight)
  • 1 cup or 1 can of lentils (14 oz), drained
  • 1 can of tomatoes (14 oz)
  • 3 onions
  • 4 cloves garlic, minced
  • 3 sticks of celery
  • 1 bunch of cilantro
  • 1 bunch of parsley
  • 1/2 tsp. saffron (or 1 tsp. turmeric)
  • salt and pepper
  • 2 tbsp flour
  • juice of 1 lemon
  • 1/2 cup of oil
  • 8-10 cups water
  • a handful of vermicelli / soup noodles (optional)


  1. Cut the celery, onions, garlic and cilantro
  2. In a big pot heat the oil and add the onion. Soften the onion till translucent. Add celery and garlic
  3. Add tomatoes (with their liquid). Cover with 8 cups of water.
  4. Add chick peas and lentils, and most of the cilantro and parsley
  5. Bring to a boil, then lower the heat and simmer for 30 minutes
  6. Add noodles if using.
  7. Aside, add flour to some water in a small pot. At low heat, mix till it becomes consistent but not too thick.
  8. Add the thickening paste of flour and water to the soup.
  9. When serving, add remaining herbs and lemon juice.