Harira Soup
Harira Soup is a comforting Moroccan dish made with lamb, lentils, chickpeas, vermicelli noodles, and aromatic spices. This hearty soup is perfect for any occasion and is a staple during Ramadan.
8 Servings
Ingredients
- 600 g cubed lamb
- 3/4 cup dry chickpeas or 2 cups canned, cooked
- 1 cup dry brown lentils or 2 cups cooked
- 2 celery stalks with leaves finely chopped
- 2 large onions finely chopped
- 1 cup vermicelli noodles
- 1 can chopped tomatoes
- Salt and pepper to taste
- 1.5 tsp turmeric
- 2 tsp ground cumin
- 2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1.5 tsp ground coriander
- Juice of 2 lemons
- 6 cups meat or vegetable broth
- 1/3 cup olive oil
- 2 tbsp tomato puree
- Parsley and coriander chopped, for garnish
Instructions
Prepare the lamb and onions
- In a large pot, heat olive oil over medium-high heat. Add the cubed lamb and chopped onions. Sauté until the lamb is fully browned and the onions are softened, approximately 8–10 minutes.
Add celery and spices
- Stir in the chopped celery and sauté for an additional 5 minutes until softened. Add the ground turmeric, cumin, ginger, cinnamon, and coriander. Cook the spices for 1–2 minutes to enhance their aroma.
Incorporate the base ingredients
- Add the canned chopped tomatoes, tomato puree, lentils, chickpeas, and broth to the pot. Bring the mixture to a boil, then reduce the heat to medium-low. Allow the soup to simmer gently for 2 hours, stirring occasionally.
Add the vermicelli noodles
- About 15 minutes before the soup is ready, stir in the vermicelli noodles. Cook until the noodles are tender, and the soup thickens slightly, approximately 10–15 minutes.
Finish with lemon juice and herbs
- Stir in the freshly squeezed lemon juice and garnish the soup with chopped parsley and coriander. Season with salt and pepper to taste.
Serve
- Ladle the soup into bowls, garnish with additional herbs, and serve hot alongside crusty bread or flatbread.
Notes
To make Harira Soup gluten-free, replace the vermicelli noodles with gluten-free pasta or rice. Ensure the broth and tomato puree used are certified gluten-free to avoid cross-contamination.