Moroccan Harira Soup with Lamb and Legumes

Name: Moroccan Harira Soup with Lamb and Legumes
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 2 tablespoons olive oil; 500 grams lamb shoulder (cut into small cubes); 1 large onion (finely chopped); 3 cloves garlic (minced); 2 teaspoons ground cumin; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground turmeric; 1 teaspoon paprika; 1/4 teaspoon cayenne pepper (optional for heat); 1 can (400g) crushed tomatoes; 1 litre vegetable broth; 1 cup red lentils (rinsed and drained); 1 cup chickpeas (cooked or canned, drained); 1 cup green lentils (rinsed and drained); 1/4 cup fresh cilantro (chopped, plus extra for garnish); Salt and pepper (to taste)

120 min 6 servings Medium

All Recipes

Moroccan Harira Soup with Lamb and Legumes

A hearty Moroccan soup featuring tender lamb and a blend of flavourful legumes and spices.

Prep

30 min

Cook

90 min

Total

120 min

Servings

Difficulty

Medium

Harira is a traditional Moroccan soup often enjoyed during Ramadan to break the fast. It is a rich and flavourful dish made with lamb, legumes, and a mix of spices that create a warm and comforting meal. The soup is not only delicious but also nutritious, providing a good source of protein and fibre. With its aromatic spices and tender lamb, harira is a perfect dish to enjoy on a cold day or as a hearty appetizer.

Ingredients

Servings

Soup Base

Instructions

Sauté the lamb and vegetables

Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add the lamb cubes and sauté until browned on all sides, about 5-7 minutes. Remove lamb and set aside.

Pro tip: Browning the lamb adds depth of flavour.

Cook onions and garlic

In the same pot, add chopped onions and garlic. Sauté until onions are translucent and fragrant, about 5 minutes.

Pro tip: Stir frequently to prevent burning.

Add spices

Stir in cumin, cinnamon, ginger, turmeric, paprika, and cayenne pepper. Cook for an additional 2 minutes to toast the spices.

Pro tip: Toasting spices helps release their essential oils and enhance flavour.

Simmer the soup base

Return the lamb to the pot along with crushed tomatoes and vegetable broth. Bring to a boil, then reduce heat to low and simmer covered for 45 minutes.

Pro tip: Simmering allows the flavours to meld together.

Add legumes

Add red lentils, chickpeas, and green lentils to the pot. Stir well, cover, and continue to simmer for another 30 minutes or until lentils are tender.

Pro tip: Check occasionally and add more broth if the soup becomes too thick.

Finish and serve

Stir in chopped cilantro and season with salt and pepper to taste. Serve hot, garnished with additional cilantro.

Pro tip: Serve with lemon wedges for a fresh burst of flavour.

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Tips & Tricks

<ul><li>Use a heavy-bottomed pot to ensure even cooking and prevent sticking.</li><li>If you prefer a vegetarian version, substitute lamb with chickpeas or lentils.</li><li>Adjust the seasoning to taste, adding more salt or spices as desired.</li><li>Garnish with fresh cilantro for an authentic touch.</li></ul>

Serving Suggestions

Serve this Moroccan Harira Soup with warm flatbread or crusty bread for a complete meal. It pairs beautifully with a side of olives or a fresh salad. Harira can be made ahead and stored in the refrigerator for up to three days, making it a convenient option for meal prep. Simply reheat on the stove before serving.