Moroccan Harira Soup (Rich Tomato, Lentil & Chickpea Broth)
A hearty, deeply spiced heritage soup slow-simmered with tender cuts of meat or seafood and aromatic spices, served steaming hot.
Ingredients
- • 300g diced lamb shoulder or beef stew meat
- • 1 cup cooked chickpeas, skins slipped off
- • 1/2 cup brown lentils, rinsed
- • 1/2 cup soup vermicelli or broken noodles
- • 1 can (400g) crushed plum tomatoes
- • 2 tbsp tomato paste
- • 1 large onion, grated
- • 1 cup fresh celery ribs and leaves, finely chopped
- • 1/2 cup fresh coriander and flat-leaf parsley, finely chopped
- • 1/4 cup smen (aged butter) or olive oil
- • 1 tsp ground ginger
- • 1 tsp ground cinnamon
- • 1/2 tsp ground turmeric
- • 1/4 tsp saffron threads
- • 1/4 cup plain flour whisked in 1 cup water (tedouira slurry)
- • 6 cups water
- • 1 tsp salt
- • Lemon wedges and dates, to serve
Preparation Steps
Heat smen or olive oil in a large stockpot; brown diced lamb with grated onion, ginger, cinnamon, turmeric, saffron, salt, and black pepper for 8 minutes.
Add crushed tomatoes, tomato paste, celery, half the fresh herbs, lentils, and 6 cups water; bring to a boil, cover, and simmer for 45 minutes until meat and lentils are tender.
Stir in cooked chickpeas and broken vermicelli noodles; simmer for 8 minutes.
Whisk flour with water until smooth; slowly pour the slurry into the simmering soup while stirring constantly to thicken into a velvety, glossy broth.
Stir in remaining fresh coriander and parsley, simmering for 3 minutes.
Ladle into bowls with a squeeze of fresh lemon juice and serve alongside sweet Medjool dates and honey chebakia cookies.