This is the soup that appears at the end of a long Moroccan work week, when the pantry has red lentils, an onion, and a few spices, and that is enough. It is a cousin of harira, faster and simpler, with red lentils that cook into a silky golden puree in about half an hour. Every household makes it a little differently, and everyone agrees it tastes like being taken care of.
A pot of sunshine on a cool evening
The lentils dissolve into a creamy, velvety texture that needs no blending, while cumin and turmeric warm the broth from within. A spoonful of tomato paste deepens the color, and a squeeze of lemon at the table cuts the richness. Ladle it into big bowls, shower it with cilantro, and pass the bread.
Craving more? Explore all Moroccan Kitchen recipes.
Thinking of a Moroccan dinner night? This dish fits the complete Moroccan dinner night menu. Part of the Middle Eastern pantry tradition — see the full guide to 20 essential Middle Eastern pantry ingredients.
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