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+ servings

Vegan Harira Soup

This vegan version of harira soup is packed full of flavor, hearty and absolutely delicious. This soup is a meal on it's own, and you'll make this over and over again!
Course Soup
Cuisine Middle Eastern
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 people
Calories 350kcal


  • 3 tablespoon olive oil
  • 1 large onion, diced
  • 3 celery stalks, diced
  • 2 carrots, diced
  • 1 teaspoon cinnamon powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • pinch red chili flakes
  • 1/2 cup chopped parsley
  • 1/2 cup chopped coriander(cilantro)
  • 1 can tomato sauce 15 oz (430g)
  • 7 cups vegetable stock or 2 stock cubes dissolved in 7 cups water
  • 1 can drained chickpeas 15 oz (400 g)
  • 1 cup green lentils
  • 1/2 cup vermicelli noodles 50 g
  • 2 lemons, juiced 1/4 cup juice
  • 2 tablespoon flour, dissolved in 1/4 cup water* use cornstarch if gluten free


  • Start by adding the lentils to a bowl of water and soaking as you prepare the rest of the ingredients, this helps them cook through faster.
  • Heat oil in a large saucepan over medium heat, and add the onions, celery and carrots. Saute for 6-8 minutes, until onions soften and turn golden brown.
  • Add all the spices, the chopped parsley and chopped coriander, the tomato sauce, and the vegetable stock. Bring the pot to a boil, then add the drained chickpeas and drained lentils. Reduce heat and simmer for 25 minutes or until chickpeas and lentils are tender.
  • Add the vermicelli, and let it boil for 3-4 minutes or until tender. Add the lemon juice, and the flour water mixture. Let it simmer another minute or until it thickens, then taste for seasoning and add salt and pepper if necessary.



Recipe can be made GF by replacing vermicelli noodles with GF noodles or rice, and replacing flour/water mixture with cornstarch/water or omitting thickener entirely.
Leftover soup can be stored for 3-4 days in the fridge, or frozen for 3-4 months. 


Calories: 350kcal