Moroccan Lamb, Chickpea, and Lentil Soup (Harira)

This Moroccan lamb, chickpea, and lentil soup, also known as harira, is hearty, filling, and delicious. 

There are many variations of harira soup, including vegetarian and with pasta, but most versions include tomatoes chickpeas, and lentils, along with a combination of spices such as cumin, turmeric, paprika, and cinnamon.

This moroccan lamb, chickpea, and lentil soup is also loaded with fresh cilantro and parsley. Evidently, it is often served during Ramadan after a day of fasting. Serve it with Moroccan flatbread such as Ksra or Rgaïf for filling meal.

How to make Moroccan lamb, chickpea, and lentil soup: 

First, you sauté a mirepoix of onions, celery, and carrots. Next, you add some cumin and lamb, and cook the lamb until it has browned a bit. Add the rest of the spices and tomato paste and add some lamb or chicken stock and simmer.

After that, add the tomatoes, chickpeas, and lentils and continue to cook until all of the flavors meld. Once the soup is ready, toss in handfuls of parsley and cilantro, and serve with lemon wedges and bread for dipping.

This is a quick (er) version of harira. I used some canned ingredients, including tomatoes, chickpeas, and brown lentils. I also used ground lamb, rather than cubed lamb pieces.

What can you do with leftover harira?

Actually, this soup is better the next day! I recommend making it the day before serving if you can. This soup also was great to take to work for lunch to heat in the microwave.

For another delicious lamb stew, be sure to try Libyan Lamb Stew, and for another delicious lentil soup recipe, try Chicken and Lentil Soup. For another great lentil dish, be sure to try Egyptian Kushari. 

This month, the Soup Swapping group is presenting Moroccan soups, a theme chosen by Sue of Palatable Pastime. Check out everyone's recipes: 

Moroccan Soups and Stews

• • Chicken Tagine Mchermel by Pandemonium Noshery
  • Harira Soup with Merguez Sausage by Palatable Pastime
  • Moroccan Apple and Sweet Potato Beef Stew by Making Miracles
  • Moroccan Bean Soup by Our Good Life
  • Moroccan Carrot & Ham Soup with Coconut Milk by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
  • Moroccan Lamb, Chickpea, and Lentil Soup (Harira) by Karen's Kitchen Stories
  • Moroccan Lamb Soup by Sneha's Recipe
  • Moroccan Lentil Soup by A Day in the Life on the Farm
  • Moroccan Tomato and Chickpea Soup by Sid's Sea Palm Cooking








Moroccan Lamb, Chickpea, and Lentil Soup (Harira)



Yield: 6 servings

Author: Karen Kerr
This Moroccan lamb, chickpea, and lentil soup, also known as harira, is hearty, filling, and delicious.
ingredients:
• 2 tablespoon olive oil
• 2 yellow onions, chopped
• 2 celery stalks, chopped
• 2 carrots, peeled and chopped
• 3 cloves of garlic, smashed
• 1 tablespoon cumin seeds
• 1 pound of ground lamb
• 1 tablespoon ground turmeric
• 2 teaspoons paprika
• 2 teaspoons cinnamon
• 2 teaspoons sugar
• 2 bay leaves
• 2 tablespoon tomato paste
• 4 cups chicken stock (or lamb stock if you have it available)
• 1 (14 ounce) can chickpeas (garbanzo beans) rinsed and drained
• 1 (14 ounce) can diced tomatoes, drained
• 1 (14 ounce) can brown lentils, rinsed and drained
• Large handful of cilantro, coarsely chopped
• Large handful of flat leaf parsley, coarsely chopped
• Salt and freshly ground black pepper
• Lemon slices for garnish
instructions:
How to cook Moroccan Lamb, Chickpea, and Lentil Soup (Harira)
1. In a large (6+ quart) sauce pan, heat the olive oil. Add the onions, clery, and carrots, and cook until the onions soften and begin to turn golden.
2. Add the garlic and cumin seeds and add the lamb. Cook until the lamb is broken up and lightly browned.
3. Add the turmeric, paprika, cinnamon, sugar, bay leaves, and tomato paste.
4. Add the stock and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for 30 minutes.
5. Add the tomatoes, chickpeas, and lentils. Cover, and cook for an additional 20 minutes.
6. Remove the cover, and cook until the mixture is "stew-like," about 10 minutes more.
7. Stir in the cilantro and parsley and season with salt and pepper to taste.
8. Serve with lemon wedges and additional parsley and cilantro.
https://www.karenskitchenstories.com/2019/10/moroccan-lamb-chickpea-and-lentil-soup.html
Karen's Kitchen Stories
Harira, lamb, soup, stew
Soup, stew
Moroccan


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This recipe was inspired by flavors of Morocco: delicious recipes from North Africa. It's a beautiful book full of wonderful recipes. The author also has a book dedicated to Tagine recipes.




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