Description
A deeply warming Moroccan harira soup made with lamb, chickpeas, and lentils in a spiced tomato broth, perfect for breaking the Ramadan fast.
Ingredients
Scale
- ½ lb (225g) lamb shoulder or beef, cut into small 1-inch cubes
- 1 large yellow onion, finely diced
- 3 stalks celery with leaves, finely chopped
- 4 cloves garlic, minced
- 1 can (14 oz/400g) crushed tomatoes
- 2 tablespoons tomato paste
- 1 can (15 oz/425g) chickpeas, drained and rinsed
- ½ cup (100g) green or brown lentils, rinsed
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ¼ teaspoon cayenne (optional)
- A pinch of saffron (optional)
- 2 tablespoons butter or olive oil
- 6 cups (1.4 liters) chicken or vegetable broth (or water)
- 1 large bunch fresh cilantro
- 1 large bunch fresh flat-leaf parsley
- Salt to taste
- 3 tablespoons all-purpose flour
- ½ cup (60g) broken vermicelli
- Juice of 1 lemon
Instructions
- Brown the meat and build the base. Heat butter and olive oil in a large heavy pot over medium-high heat. Add the lamb or beef and brown on all sides, 4–5 minutes. Add onion, celery and garlic. Cook 5 minutes until softened. Add ginger, turmeric, cinnamon, cumin, paprika, black pepper and cayenne. Stir for 60 seconds until fragrant.
- Add tomatoes and lentils. Add crushed tomatoes, tomato paste, saffron water and lentils. Stir well. Add the broth. Add half the cilantro and half the parsley. Bring to a boil, then reduce heat to a steady simmer. Cover partially and cook for 35–40 minutes until the lentils are completely soft.
- Add chickpeas. Add the drained chickpeas. Simmer for 10 more minutes.
- Add the tedouira. Whisk the flour and cold water together until completely smooth. Reduce the heat to medium-low. Pour the slurry into the simmering soup while stirring constantly. The soup will thicken visibly within 2–3 minutes.
- Finish with vermicelli, herbs and lemon. Add the broken vermicelli. Cook 8–10 minutes until soft. Add the remaining fresh cilantro and parsley. Squeeze in the lemon juice. Stir once. Serve immediately with lemon wedges.
Notes
Harira improves significantly in flavor when made ahead, refrigerate for up to 5 days or freeze for up to 3 months. Add fresh vermicelli and herbs when reheating.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 40mg