Moroccan Harira
Hearty traditional Moroccan soup with chickpeas, lentils, and aromatic spices, often enjoyed during Ramadan to break the fast.
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, finely diced
- 2 celery stalks, finely diced
- 1 carrot, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1/2 lb lamb shoulder (optional), cubed
- 2 cans diced tomatoes
- 2 tbsp tomato paste
- 1 can cooked chickpeas, drained
- 1/2 cup brown lentils, rinsed
- 6 cups vegetable or chicken broth
- 1/2 tsp ground cinnamon
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp paprika
- pinch saffron threads (optional)
- 1/2 cup broken vermicelli pasta
- 2 tbsp all-purpose flour
- 1/4 cup water (for flour mixture)
- 1 lemon, juiced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 6 dates (for serving, optional), pitted
Instructions
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1
Heat 2 tbsp olive oil in a large pot over medium heat. Add the 1 finely diced yellow onion, 2 finely diced celery stalks, and 1 finely diced carrot. Sauté for 5 minutes until vegetables begin to soften.
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2
Add 4 minced garlic cloves and 1 tbsp grated fresh ginger, cook for 1 minute until fragrant.
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3
If using 1/2 lb cubed lamb shoulder (optional), add it to the pot and brown on all sides, about 5 minutes.
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4
Add the 2 cans diced tomatoes, 2 tbsp tomato paste, and all the spices (1/2 tsp ground cinnamon, 1 tsp ground cumin, 1/2 tsp ground turmeric, 1/2 tsp paprika, and pinch saffron threads (optional) if using). Stir well and cook for 2 minutes.
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5
Add the 1/2 cup rinsed brown lentils, 1 can drained cooked chickpeas, and 6 cups vegetable or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until lentils are tender.
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6
In a small bowl, whisk together the 2 tbsp all-purpose flour and 1/4 cup water (for flour mixture) to create a smooth slurry.
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7
Slowly pour the flour mixture into the soup while stirring constantly to thicken.
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8
Add the 1/2 cup broken vermicelli pasta and cook for another 5-7 minutes until pasta is tender.
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9
Stir in the juice from 1 juiced lemon, half of the 1/4 cup chopped fresh cilantro, and half of the 1/4 cup chopped fresh parsley. Season with 1 tsp salt and 1/2 tsp black pepper to taste.
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10
Ladle the hot soup into serving bowls and garnish with the remaining fresh herbs.
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11
Traditionally, harira is served with 6 pitted dates (for serving, optional) on the side, especially during Ramadan.