Vegan Moroccan Harira Soup

Indulge in a comforting bowl of vegan Moroccan Harira soup, rich with the flavors of Rupen's Masala Curry sauce, tender chickpeas, and hearty brown lentils, simmered to perfection. Garnished with fresh cilantro, this aromatic dish is a delightful fusion of North African and Indian cuisine, sure to warm the soul of anyone craving a flavorful and nourishing meal.


2 tablespoons olive oil
1 white onion, finely chopped
2 stalks of celery, finely chopped
1 cup Rupen's Masala Curry sauce
4 cups vegetable broth
1 cup cooked chickpeas (soaked overnight)
1/2 cup brown lentils (soaked overnight with the chickpeas)
1/2 cup small pasta (such as ditalini or small shells)
Salt and black pepper to taste
Fresh cilantro, chopped (for garnish)



  1. Heat olive oil in a large pot over medium heat. Add chopped onion and celery, and sauté until softened, about 5 minutes.
  2. Stir in Rupen's Masala Curry sauce and cook for 2-3 minutes.
  3. Pour in vegetable broth and bring the soup to a boil.
  4. Once boiling, add soaked and drained chickpeas and brown lentils to the pot. Reduce heat to low, cover, and simmer for about 90 minutes, or until the lentils are tender.
  5. Stir in the small pasta and continue to simmer until the pasta is cooked al dente, about 8-10 minutes.
  6. Season the soup with salt and black pepper to taste.
  7. Ladle the Moroccan Harira soup into bowls and garnish with freshly chopped cilantro.
  8. Serve hot and enjoy this flavorful and hearty vegan soup with crusty bread or pita on the side.

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