Harira is a wonderfully filling and hearty soup originally from Morocco. It can be made with many different ingredients (and can be made vegetarian), but it’s typically made with lamb, chicken, or beef, lentils, and chickpeas in a lightly spicy tomato broth.
This dish is a staple during Ramadan to break the daily fast, and also makes for an awesome dinner on chilly nights!
Ingredients:
- 2 tablespoons olive oil, divided
- 1 lb lamb chunks
- 1 large onion, diced
- 3 stalks celery, diced (or if you’re like me and don’t like the texture of celery, keep large so you can remove later)
- 3 carrots, chopped
- 4 garlic cloves, minced
- 1 tablespoon ground ginger
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon ground cinnamon
- ½ to 1 teaspoon harissa paste, depending on your heat tolerance
- 1 (28oz can) crushed tomatoes
- ½ cup parsley, chopped, plus more for garnish
- ¼ cup cilantro, chopped, plus more for garnish
- 1 cup brown lentils, rinsed
- 1 cup red lentils, rinsed
- 1 (15 oz can) chickpeas, drained
- 6 cups chicken broth
- 4 oz vermicelli, broken into smaller, 1-inch pieces
- 2 tablespoons all-purpose flour (or 1/2 tablespoon cornstarch to make gluten free)
- 1 large egg
- The juice and zest of 2 lemons
Continue reading Harira (Moroccan Lamb, Tomato, Chickpea, and Lentil Soup)
