Harira Soup

Name: Harira Soup
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: Algerian
Ingredients: 1 lb lamb shoulder, cubed; 1 onion, diced; 4 cloves garlic, minced; 1 tsp fresh ginger, grated; 1/2 tsp turmeric; 1/4 tsp ground cinnamon; 1 tsp paprika; 1 lg can canned chickpeas, drained; 1/2 cup brown lentils; 1 lg can canned diced tomatoes; 8 cups beef or lamb broth; 1 stalk celery, diced; 2 carrots, diced; 1 tbsp tomato paste; 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/4 cup fresh cilantro, chopped

A hearty Algerian soup with chickpeas, lentils, lamb, and warming spices, traditionally served during Ramadan.

80 minEasyServes 6380 cal/serving

AlgerianSoupStovetopStandard

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Ingredients

1 lb lamb shoulder, cubed
1 onion, diced
4 cloves garlic, minced
1 tsp fresh ginger, grated
1/2 tsp turmeric
1/4 tsp ground cinnamon
1 tsp paprika
1 lg can canned chickpeas, drained
1/2 cup brown lentils
1 lg can canned diced tomatoes
8 cups beef or lamb broth
1 stalk celery, diced
2 carrots, diced
1 tbsp tomato paste
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/4 cup fresh cilantro, chopped

Instructions

1

Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 lb cubed lamb shoulder and brown on all sides, about 5 minutes.
2

Add 1 diced onion, 4 cloves minced garlic, and 1 tsp grated fresh ginger. Sauté for 2 minutes until fragrant.
3

Stir in 1/2 tsp turmeric, 1/4 tsp ground cinnamon, and 1 tsp paprika. Cook 1 minute to bloom spices.
4

Add 1 tbsp tomato paste and stir well, cooking 1 minute.
5

Pour in 8 cups beef or lamb broth and bring to a boil. Add 1/2 cup brown lentils.
6

Reduce heat and simmer for 25 minutes until lentils are almost tender.
7

Add 1 lg can drained canned chickpeas, 1 lg can canned diced tomatoes, 2 diced carrots, and 1 stalk diced celery. Simmer 20 minutes more until vegetables are tender and lamb reaches an internal temperature of 160-170°F.
8

Season with 1 tsp salt and 1/2 tsp black pepper.
9

Ladle into bowls and garnish with 1/4 cup chopped fresh cilantro.

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Questions

What is Harira Soup?

A hearty Algerian soup with chickpeas, lentils, lamb, and warming spices, traditionally served during Ramadan. This reference files it under Algerian soup: made on the stovetop, rated easy and about 80 minutes start to finish.

What internal temperature should Harira Soup reach?

For Harira Soup, the target internal temperature is 170 F (about 75 C), given in step 7. A probe thermometer removes the guesswork.

Can I skip the searing in Harira Soup?

Step 1 reads: "Add 1 lb cubed lamb shoulder and brown on all sides, about 5 minutes." You can, but you give up flavor. The browning in step 1 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Can I use dried beans instead of canned in Harira Soup?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Harira Soup uses 1 lg can canned chickpeas, drained.

How many calories are in Harira Soup?

One serving (the recipe makes 6) is about 380 calories, with 24 g protein, 42 g carbohydrate and 10 g fat, plus 8 g fiber and 820 mg sodium.

How long does Harira Soup keep?

Refrigerate Harira Soup for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Serve it with

Roasted Cauliflower with Harissa and Pomegranate side
Spiced Carrot Salad salad
Parmesan Risotto alla Milanese side

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