Harira Soup

Hearty, richly spiced Moroccan soup. Perfect on a nice fall day with some good bread.
#soups  #entrees 

Ingredients⌗

  • 1 lb lamb cubes for stewing
  • 2 tbsp EVOO
  • 1 yellow onion, diced
  • 2 celery ribs, finely chopped
  • 4 garlic cloves, minced
  • 2 tsp ground ginger
  • 1 tsp black pepper
  • 1 tsp turmeric
  • 1 tbsp cumin
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper
  • 1 tsp dried Aleppo pepper
  • 6 cups broth (ideally veggie)
  • 1 28 oz can whole or crushed tomatoes
  • 1 large stick cinnammon
  • Tiny pinch saffron
  • 1 to 2 tsp salt (to taste)
  • 1/2 cup dry red lentils
  • 1/2 cup dry brown or green lentils
  • 1/2 cup fresh cilantro, chopped, divided
  • 1/2 cup fresh parsley, chopped, divided
  • 1 15 oz can chickpeas, drained
  • 4 oz cappellini or spaghetti pasta, broken into ~1-in pieces
  • 2 tsp honey
  • Lemon wedges, yogurt, dates, or crusty bread for serving (optional)

Instructions⌗

  1. Heat a large, heavy-bottomed pot (such as a dutch oven) over medium heat. Add olive oil. When the oil shimmers, add the lamb cubes and saute hard until they are browned.
  2. When the lamb cubes are browned, add the onion. Saute for another roughly 3 minutes until it is softened and translucent.
  3. Add celery, garlic, ginger, pepper, turmeric, cumin, paprika, cayenne, and Aleppo. Saute for about a minute until the spices are fragrant.
  4. Pour in broth and deglaze bottom of pot. Add tomatoes, cinnammon stick, saffron, salt, lentils, and half each of the cilantro and parsley. Stir to combine.
  5. Cover and bring to a steady simmer. Cook, stirring occasionally, for 30-45 minutes. Check taste and salt levels and adjust with spices or salt if necessary.
  6. Stir in pasta and chickpeas. Cook for 5-10 minutes until pasta is soft.
  7. Stir in honey and remaining herbs.
  8. Serve with desired accompiments and toppings.

Makes roughly 10 servings.