Harira Soup

A hearty and warming stew from Morocco with lamb, chickpeas and lentils - spicy and tasty

This soup is a hearty, warming soup from the Moroccan cuisine. The combination of lamb, chickpeas and lentils is rounded by numerous spices. Perfect for cool autumn and winter days.
With the Harira soup, the Ramadan fasting is broken traditionally in Morocco in the evening. Even after weddings it is served the next morning to the guests. Usually it is served together with dates or hard-boiled eggs.

Ingredients (for 6 people)

450 g of lamb
2 onions
750 g tomatoes (3 cans, drained)
350 g chickpeas (1 can, drained)
150 g lentils (dried)
4 stems of celery
½ bunch of fresh coriander
1 tsp turmeric
1 tsp cinnamon
½ tsp ginger powder
¼ tsp cayenne
¼ teaspoon paprika powder
1 tblsp salt
pepper
olive oil
2 tsp butter
1.5 liters of water
Some fresh mint and parsley

Preparation

If you do not use chickpeas from the can, but dried, you should soak them 12 hours in warm water, then remove the skins.

Cut the lamb into 1 inch-cubes. Peel and dice the onions. Cut celery into slices. Wash the coriander, shake it dry, remove the stems and roughly chop the leaves. Drain the tomatoes (keep the tomato juice) and chop or purée in the blender.

In a large saucepan, saute the lamb briefly with a little olive oil, then add turmeric, pepper, cinnamon, ginger, cayenne, 2 tsp butter, celery, onions and ¾ of the coriander. Simmer on low flame for approx. 5 minutes while stirring constantly. Add tomatoes and simmer for further 15 minutes on low heat.
Then add the tomato juice, 1.5 liters of water and the lentils and bring to the boil. Then simmer on low heat for about 1.5 to 2 hours. Add the chickpeas and the lemon juice 10 minutes before the end of the cooking period.

Serve with the remaining coriander,some chopped fresh mint and parsley and with fresh pita bread.

Image source: Fotolia - #106546216 © FomaA