Name: Moroccan Harira Soup
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: Serves 6-8
Ingredients: 2 tablespoons olive oil; 1 large onion, finely diced; 3 celery stalks, finely diced; 1 pound (450g) lamb or beef, cut into small cubes; 1 teaspoon ground turmeric; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1 cup brown lentils, rinsed and drained; 1 can (15 oz) chickpeas, drained and rinsed; 1 can (28 oz) crushed tomatoes; 8 cups beef or vegetable broth; 1/4 cup fresh cilantro, finely chopped; 1/4 cup fresh parsley, finely chopped; 2 tablespoons lemon juice; Salt and freshly ground black pepper to taste

Instructions

Sauté the base ingredients

Heat olive oil in a large pot over medium heat. Add the diced onion and celery, cooking until softened, about 5 minutes. Add the meat cubes and cook until browned on all sides, approximately 7-8 minutes.
Add spices and aromatics

Stir in the turmeric, cinnamon, and ginger, cooking for 1 minute until fragrant. This will help release the essential oils in the spices and enhance the flavor of the soup.
Incorporate lentils and liquid

Add the lentils, crushed tomatoes, and broth to the pot. Bring to a boil, then reduce heat to a simmer. Cover partially and cook for about 30 minutes, until the lentils begin to soften.
Add chickpeas and continue cooking

Stir in the drained chickpeas and continue to simmer for another 15-20 minutes, until the lentils are fully tender and the meat is cooked through. The soup should thicken slightly.
Finish with fresh herbs

Add the chopped cilantro and parsley to the soup. Stir in the lemon juice and season with salt and pepper to taste. Allow the soup to simmer for an additional 5 minutes to meld the flavors.
Adjust consistency and serve

If the soup is too thick, add a little more broth or water to reach your desired consistency. Ladle the hot soup into bowls and serve with lemon wedges and additional fresh herbs as garnish if desired.

Moroccan Harira Soup

Ingredients

Instructions

Nutritional Information