Harira (Moroccan Lentil and Chickpea Soup)
A hearty, aromatic Moroccan soup of lentils, chickpeas, and tomatoes traditionally served to break the Ramadan fast.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 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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