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Moroccan Harira Soup with Lentils

🇲🇦 Morocco

Servings: 8 Prep: 10 minutes Cook: 50 minutes Total: 60 minutes

Ingredients

  • 350 g veal or beef, cubed (omit for vegetarian)
  • 3 tablespoons olive oil
  • 2 onions, finely diced
  • 2 tablespoons tomato paste
  • 2 teaspoons ground ginger
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon black pepper
  • 2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 cup brown lentils
  • 800 ml chicken broth
  • 540 ml canned chickpeas, drained and rinsed
  • 1/3 cup vermicelli pasta, short noodles (or rice)
  • 2 tomatoes
  • 1 stalk celery
  • 1 cup parsley or cilantro
  • 1 lemon, juiced

Steps

  1. Finely dice the onions and cut the veal or beef into small cubes (about 1/4 inch).
  2. Heat olive oil in a soup pot and sear the meat over medium-high heat until browned.
  3. Add the onions and cook with the meat until translucent and lightly golden, 5-7 minutes.
  4. Add the spices and cook for 2 minutes, then stir in the tomato paste and cook another 2 minutes.
  5. Add the chicken broth and brown lentils. Cover and cook on medium heat for 15 minutes.
  6. Meanwhile, blend the tomatoes, celery, and parsley or cilantro into a salsa.
  7. After 15 minutes, add the tomato salsa and chickpeas to the pot. Cover and cook for another 10 minutes.
  8. Taste and adjust seasoning as needed.
  9. Add the vermicelli noodles and cook for another 10 minutes until softened.
  10. Serve hot, garnished with parsley or cilantro and a squeeze of lemon.

Notes

For a smoother texture, peel the tomatoes before blending if you dislike tomato skin in the soup.

Source: www.hungrypaprikas.com