Authentic Moroccan Harira Soup
- 600 g Cubed lamb
- 3/4 cup Dry chickpeas - cooked (or 2 cups canned/cooked)
- 1 cup Dry Brown Lentils (or 2 cups cooked)
- 2 Celery stalks with leafy part
- 2 Large Onions chopped finely
- 1 cup Vermeceli noodles
- 1 can Chopped tomatoes
- Salt and pepper to taste
- 1.5 tsp Turmeric
- 2 tsp Cumin
- 2 tsp Ground Ginger
- 1/2 tsp Ground cinnamon
- 1.5 tsp Ground Corriander
- 2 lemons Juiced
- 6 cup Meat or Vegetable Broth
- 1/3 cup Good quality olive oil
- 2 tbsp Tomato Puree
- Parsley and Coriander to garnish
- 1
Heat olive oil in a large pot over medium-high heat. Add the chopped onions and cubed lamb and sauté until fully browned.
- 2
Add the finely chopped celery and sauté for 5-7 minutes until softened.
- 3
Add ground ginger, ground cumin, turmeric, and cinnamon to the pot. Cook, stirring constantly, for 1-2 minutes until fragrant.
- 4
Stir in high quality canned tomatoes, tomato puree, lentils, chickpeas, and meat or vegetable broth. Bring the soup to a boil, then reduce the heat to medium-low and simmer for an 2 hours, stirring occasionally.
- 5
Add the vermicelli noodles and continue to cook the soup for another 10-15 minutes until the lentils are tender, the vermicelli is cooked and the soup has thickened slightly.
- 6
Stir in the lemon juice and chopped fresh herbs. Season with salt and black pepper to taste.
- 7
Ladle the soup into bowls and garnish with fresh parsley and lemon wedges. Serve hot with crusty bread.
- 2