Moroccan Harira Soup
    MorrocanMoroccan

    Moroccan Harira Soup

    Harira is a flavorsome Moroccan soup made with tomatoes, lentils, chickpeas, lamb, and warm aromatic spices for a wonderfully comforting meal.

    Prep Time
    20 min
    Cook Time
    80 min
    Total Time
    100 min
    Servings
    6
    Difficulty
    hard

    Rate this Recipe

    0.0/5.0

    Click to rate this recipe

    Ingredients

    • 2 tbsp extra-virgin olive oil, plus more for garnish
    • 12 oz boneless lamb shoulder, cut into 1/2 -inch pieces
    • 1 large yellow onion, diced
    • 1 tsp kosher salt, divided, or to taste
    • 2 tsp smoked paprika
    • 1 tsp ground coriander
    • 1 tsp ground cumin
    • 0.50 tsp ground ginger
    • 0.50 tsp freshly ground black pepper
    • 0.25 tsp ground cinnamon
    • 4 cloves garlic, minced
    • 1 tbsp tomato paste
    • 4 cups chicken broth
    • 1 piece (15 ounce) can crushed tomatoes
    • 2 ribs celery with leaves, chopped
    • 2 cups water, or to taste
    • 1 piece (15 ounce) can chickpeas, drained
    • 0.75 cup green lentils, rinsed
    • 1 tbsp all-purpose flour
    • 2 tbsp cold water
    • 0.50 cup chopped fresh cilantro, divided
    • 0.50 cup chopped fresh parsley, divided
    • 0.50 cup vermicelli, broken into 1/2-inch pieces
    • 0.13 tsp cayenne pepper
    • 1 piece lemon, juiced

    Instructions

    1. 1

      Heat olive oil in a stock pot over medium-high heat and cook cubed lamb until nicely browned and some of the fat has rendered, about 5 minutes.

    2. 2

      Toss in diced onion and a generous pinch of salt. Cook, stirring often, until onion is soft and lightly browned, 4 to 5 minutes. Season with smoked paprika, coriander, cumin, ground ginger, black pepper, and cinnamon. Add minced garlic and cook and stir until fragrant, 30 seconds to 1 minute.

    3. 3

      Add tomato paste and cook and stir for about 1 minute.

    4. 4

      Add chicken broth, crushed tomatoes, and celery; stir until well combined. Add water and bring to a boil over high heat.

    5. 5

      Once soup is boiling, add chickpeas and green lentils; season with salt to taste. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.

    6. 6

      Mix flour and 2 tablespoons cold water in a small bowl and drizzle slurry into the soup to thicken.

    7. 7

      Bring back to a simmer and add 1/2 of the cilantro and 1/2 of the parsley; stir to combine.

    8. 8

      Simmer on medium-low heat until meat and lentils are perfectly tender and soup has thickened, about 20 more minutes.

    9. 9

      Stir in vermicelli pasta and cook until tender, 10 to 15 minutes. Taste and adjust seasoning with cayenne and salt. Add remaining chopped cilantro and parsley and finish by drizzling lemon juice to taste into the soup.

    10. 10

      Serve immediately with a drizzle of olive oil.

    Nutrition Facts

    Per Serving

    214
    Calories
    10g
    Protein
    33g
    Carbs
    6g
    Fat

    You Might Also Like

    Vegetarian Chili - American Recipe
    Medium

    Vegetarian Chili

    Vegetarian Chili that's "meaty" and satisfying - without the meat! A hearty mixture of walnuts, mushrooms, and carrots as your base, with big flavors of onion, garlic, green chiles and spices. SO GOOD.

    75 min
    5 servings
    Caprese Chicken with Smashed Potatoes - American Recipe
    Medium

    Caprese Chicken with Smashed Potatoes

    Seriously good Caprese Chicken with Smashed Potatoes! Chicken and sun dried tomatoes with melty cheese, balsamic drizzle, and fresh basil served with a mile-high stack of golden crispy little potato smashers.

    45 min
    2 servings
    Instant Pot Buffalo Chicken Tacos - American Recipe
    Medium

    Instant Pot Buffalo Chicken Tacos

    Instant Pot Buffalo Chicken Tacos! Buffalo broiled chicken covered with a limey slaw and a smothering of homemade ranch, all tucked into a charred tortilla.

    40 min
    2 servings