Moroccan Harira Soup
Morocco's famous Ramadan soup: a hearty, tomato-based broth with chickpeas, lentils, lamb, and a thick body from flour or beaten egg.
Ingredients
- 1 lb lamb shoulder, cubed
- 1 onion, diced
- 2 celery stalks, diced
- 1 can crushed tomatoes
- 1 cup brown lentils
- 1 can chickpeas
- 1 tsp turmeric, ginger, cinnamon, paprika
- 2 tbsp tomato paste
- 1/2 cup vermicelli or broken spaghetti
- 2 tbsp flour mixed with 1/2 cup water
- Fresh cilantro, lemon wedges
- 6 cups broth
Instructions
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1
Brown lamb in oil in a large pot. Add onion and celery, cook 5 minutes.
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2
Add all spices and tomato paste, stir 1 minute. Add tomatoes, lentils, and broth.
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3
Simmer 45 minutes until lamb and lentils are tender.
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4
Add chickpeas and vermicelli. Cook 8 more minutes.
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5
Stir in the flour-water mixture and simmer 5 minutes to thicken. Garnish with cilantro and serve with lemon wedges.
