Middle Eastern

Harira (Moroccan Lentil and Chickpea Soup)

Name: Harira (Moroccan Lentil and Chickpea Soup)
Total time: 75 min
Yield: 3 servings
Cuisine: Middle Eastern
Ingredients: 1 cup brown lentils, rinsed; 1 can (15 oz) chickpeas, drained; 1 lb lamb stew meat, cut into 1/2-inch cubes; 1 can (28 oz) crushed tomatoes, 1 tsp turmeric, 1 tsp cinnamon, and 1/2 cup chopped cilantro

A hearty, aromatic Moroccan soup of lentils, chickpeas, and tomatoes traditionally served to break the Ramadan fast.

75 minutes

Serves 3

Dinner

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

6 steps

1
Heat 2 tablespoons of olive oil in a large pot over medium-high heat and brown the lamb cubes on all sides for about 6 minutes, then add a diced onion and cook until softened.

2
Stir in the turmeric, cinnamon, 1 teaspoon ginger, and a pinch of black pepper, toasting the spices for 1 minute until fragrant.
3
Add the crushed tomatoes and 6 cups of water or broth, bring to a boil, then add the lentils, reduce the heat, and simmer covered for 30 minutes.
4
Stir in the chickpeas and continue simmering for 20 minutes until the lentils are tender and the lamb is fork-tender.
5
Whisk 2 tablespoons of flour with 1/2 cup of water and stir it into the soup, simmering 5 more minutes to thicken to a velvety consistency.
6
Finish with the chopped cilantro and a squeeze of lemon juice, then ladle into bowls and serve hot with dates on the side.

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