Moroccan Harira Soup
Fragrant Moroccan tomato soup with lentils, chickpeas, vermicelli, lamb, celery, cilantro, and warm spices.
Equipment
- Large soup pot
- Blender
- Wooden spoon
- Ladle
- Small bowl
Ingredients
Soup
- 1/2 lb boneless lamb cut into small cubes
- 1 medium yellow onion diced
- 2 stalks celery diced
- 1 28 oz crushed tomatoes
- 1 cup brown or green lentils rinsed
- 1 15 oz chickpeas drained and rinsed
- 6 cups chicken stock
- 1/2 cup fine vermicelli broken into short pieces
- 1/4 cup cilantro chopped
- 1 tsp ground cumin
- 1 tsp ground ginger
- 2 tbsp all-purpose flour mixed with water
Instructions
Build the soup:
- Cook the lamb, onion, and celery in a large pot over medium heat for 6 minutes until the lamb is lightly browned and the vegetables soften.
- Add the tomatoes, lentils, stock, cumin, ginger, salt, and pepper. Simmer for 45 minutes until the lentils and lamb are tender.
- Stir in the chickpeas and cilantro.
Finish:
- Add the vermicelli and cook for 6 to 8 minutes until tender.
- Whisk the flour with 1/4 cup water in a small bowl. Stir the slurry into the soup and simmer for 5 minutes until lightly thickened.
- Taste and adjust seasoning.
Serve:
- Ladle into bowls and serve hot with lemon wedges, bread, and dates.
Notes
- A flour slurry gives harira its smooth body; add it gradually.
- Omit lamb for a vegetarian version and use vegetable stock.
- Keep the noodles slightly firm because they continue cooking in the hot soup.
Nutrition
Calories: 340kcalCarbohydrates: 48gProtein: 20gFat: 8gSaturated Fat: 2gCholesterol: 35mgSodium: 780mgFiber: 12gSugar: 9g