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Moroccan Ramadan Soup

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“In Morocco and throughout the Middle East, Muslims fast from sunrise to sunset during the holy month of Ramadan. The traditional evening meal is harira, a full-bodied soup with an earthy, spicy flavor. This particular version is a cross between a soup and a stew. For an even heartier dish, serve steamy ladlefuls over white rice. From THE BEST OF THE MEDITERRANEAN by Sandra Glock.”
2hrs 45mins

Ingredients Nutrition


  1. In a medium bowl, soak peas in cold water to cover overnight; drain.
  2. In a Dutch oven, melt the butter over low heat.
  3. Stir in the cinnamon, ginger, turmeric, paprika, pepper, and saffron, and cook 2 minutes.
  4. Stir in the lamb, onions, parsley, and coriander, and cook, stirring occasionally, 20 minutes, or until the onions are soft.
  5. Stir in the tomatoes and simmer 10 minutes.
  6. Add the water and chick peas.
  7. Heat to boiling over medium heat and simmer, partially covered, 1 hour.
  8. Stir in the lentils and simmer, partially covered, 45 minutes, or until the lentils are tender.
  9. Stir in the lemon juice and salt, and cook 5 minutes longer.

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