Harira Soup

Name: Harira Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 1 1/2 lbs lamb, cubed; 2 onions, minced; 3 garlic cloves, minced; 2 carrots, diced small; 5 roma tomatoes, peeled, seeded and diced (or 1 15-ounce can petite diced tomatoes); 2 tablespoons tomato paste; 2 teaspoons cumin; 2 teaspoons paprika; 3 -4 tablespoons ras el hanout spice mix; 1 (15 ounce) can chickpeas, drained; 1 cup red lentil; 8 cups lamb broth (or beef broth); 2 cups fresh cilantro leaves, chopped

Submitted by kippirland

"Harira, Morocco's Lamb and Lentil Soup, is traditionally eaten to break the fast during Ramadan, but is also enjoyed as a starter or light snack through the country. While travelling through Morocco, we were served this soup before every meal. The recipes are varied, and each one is just as good as the one before...it quickly became a favorite in our home. Enjoy!"

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photo by kippirland

Ready In:: 55mins
Ingredients:: 13
Serves:: 4

ingredients

1 ¹⁄₂ lbs lamb, cubed
2 onions, minced
3 garlic cloves, minced
2 carrots, diced small
5 roma tomatoes, peeled, seeded and diced (or 1 15-ounce can petite diced tomatoes)
2 tablespoons tomato paste
2 teaspoons cumin
2 teaspoons paprika
3 -4 tablespoons ras el hanout spice mix
1 (15 ounce) can chickpeas, drained
1 cup red lentil
8 cups lamb broth (or beef broth)
2 cups fresh cilantro leaves, chopped

directions

Season lamb with salt and pepper. In 1 tablespoon olive oil, brown the lamb just until browned on all sides. With a slotted spoon, remove lamb to a plate and set aside.
Add the onion and garlic to the juices that the lamb has released until translucent, 2-3 minutes.
Add carrot and sauté for 1-2 minutes.
Add diced tomatoes, tomato paste , and spices (Has el Hanout, Cumin and Paprika). The Moroccan blend, Has el Hanout, which is Arabic for "head of the shop" which implies that the spices used are the best the shop has to offer, is a spice blend of over 30 spices. Spices may vary but tend to include cardamom, clove, cinnamon, coriander, cumin, paprika, turmeric, peppercorn, to name a few.
Add the lamb broth, chick peas and lentils to the pot.
Add the lamb back to the pot and simmer until lentils are tender. If using lamb loin, which does not have a lot of fat, add it toward the end of the cooking process. If using shoulder, add it in the beginning so it can stew and become tender.
Cilantro makes this dish! Chop a big bunch and add it to the soup a few minutes before the soup is done. Save some to the side to use as garnish.

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Reviews

Not a review, but a question.... What can I use instead Lentils, sever allergies keep me from eating most legumes.

Suzy B.

RECIPE SUBMITTED BY

kippirland

Athens, Alabama

1 Recipe

I have been catering, in one way or another, for the last 32 years. I had the wonderful opportunity to live and travel through Europe and parts of Africa for 11 years, picking up recipes, spices, gadgets, techniques and friendships along the way. Each experience is displayed in it's own unique way in the dishes I cook and the way it is served.

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