This traditional Moroccan Harira Soup is packed with tender lamb, warm spices, and lentils, making it the ultimate comfort dish. Harira soup is both satisfying and deeply flavorful.
Ingredients:
2 tablespoons olive oil
▢1 lb boneless lamb, cut into ½ inch pieces
▢3 tablespoons tomato paste
▢1 teaspoon ground ginger
▢½ teaspoon cinnamon
▢1 teaspoon cumin
▢½ teaspoon turmeric
▢¼ teaspoon black pepper
▢1 large onion, cut into chunks
▢2 celery stalks, cut into chunks
▢2 large tomatoes, cut into chunks
▢1 cup parsley, finely chopped
▢½ cup cilantro, finely chopped
▢1 teaspoon kosher salt
▢⅔ cup brown lentils
▢3 cups chicken broth
▢1½ cups water
▢1 can canned chickpeas, 15 oz
▢½ cup vermicelli noodles
▢1 lemon, juice of
Instructions:
Heat the olive oil a large pot over medium-high heat. Sauté the lamb pieces until light in color, about 5–7 minutes.
Once the lamb is browned, add the tomato paste and stir to coat the meat. Then, add the ground ginger, cinnamon, cumin, turmeric and black pepper to the pot and stir well to combine for about 1–2 minutes.
While the lamb is cooking, in a food processor, mix the onion, celery, and tomatoes. Blend until smooth.
Add this mixture to the pot with the lamb and spices. After that, add the chopped parsley and cilantro. Stir to combine, about 5 minutes.
Add the salt followed by the lentils, the chicken broth, and water. Stir to combine and bring to a simmer.
Cover the pot and let the soup simmer gently for about 40 minutes until the lamb is fully cooked, and the lentils are tender.
After the soup has simmered, taste and adjust the seasoning by adding kosher salt if needed.
Drain and rinse the chickpeas. Add the chickpeas and vermicelli noodles to the pot. Let the soup simmer for another 10 minutes, or until the noodles are cooked and tender.
Just before serving, add the juice of 1 lemon to the soup.