Harira
Warm up your soul with Harira, a traditional Moroccan soup that's brimming with rich flavors and hearty ingredients. This one-pot wonder combines tender cubes of lamb, protein-packed chickpeas, and red lentils with a fragrant blend of spices including cinnamon, ginger, turmeric, cumin, and paprika. Simmered in a luscious tomato-based broth and finished with fresh coriander and parsley, Harira is comfort food at its finest. Vermicelli noodles add a delicate texture, while a squeeze of lemon transforms each bowl into a bright and satisfying experience. Perfect for celebrations or chilly evenings, this recipe serves six and can be customized to suit your taste. Explore the vibrant world of Moroccan cuisine with this nourishing and aromatic soup!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 250 grams lamb shoulder, cut into small cubes
- 400 grams canned chickpeas, drained and rinsed
- 100 grams red lentils, rinsed
- 400 grams canned tomatoes, chopped
- 2 tablespoons tomato paste
- 1.5 liters lamb or chicken stock
- 100 grams uncooked vermicelli noodles
- 0.5 cup fresh coriander, chopped
- 0.5 cup fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 lemon, cut into wedges for serving
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and celery, and cook until the onion becomes translucent, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute, stirring frequently.
Stir in the cinnamon, ginger, turmeric, cumin, and paprika, cooking until the spices are fragrant.
Add the lamb cubes to the pot and cook until the meat is browned on all sides.
Tip in the chickpeas, lentils, chopped tomatoes, and tomato paste, and mix everything well.
Pour in the stock, stirring everything together, and bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and let it simmer for about 60 minutes, or until the lamb and lentils are tender.
Stir in the vermicelli noodles and cook for another 10-12 minutes until the noodles are tender.
Add the chopped coriander and parsley, stirring through the soup.
Season the soup with salt and pepper to taste.
Serve hot, garnished with lemon wedges on the side for an extra burst of freshness.
Nutrition Facts
Calories |
2491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.4 g | 149% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 9897 mg | 430% | |
| Total Carbohydrate | 258.4 g | 94% | |
| Dietary Fiber | 54.1 g | 193% | |
| Total Sugars | 47.6 g | ||
| Protein | 118.0 g | 236% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 992 mg | 76% | |
| Iron | 42.1 mg | 234% | |
| Potassium | 5950 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
