Moroccan Harira Soup
It's a velvety herb rich tomato based soup, one of the most popular soups in the Middle East
Ingredients
- 2 tbs Extra vergin of olive oil
- 250 g Lamb or beef 9 oz
- 200 g canned diced tomatoes 7 oz
- 90 g lentils ¾ cup
- 210 g cooked chickpeas 1cup
- 90 g vermicelli noodles 3/4 cup
- 70 g tomato paste 2 ½ oz
- 25 g all purpose flour 3 tbsp
- 1 medium onion
- 1 celery stick with leaves
- 2 cinnamon sticks ½ cinnamon powder
- ½ tsp ginger powder
- ½ tsp cumin
- ¼ tsp turmeric
- ¼ tsp black pepper
- 2 tsp salt
- ½ tsp saffron (optional)
Instructions
- Wash the lentils
- Mince the celery, cilantro and parsley
- Cut the oninons in small pieces
- Cut the meat in small pieces
- Put the olive oil in a pot over medium heat
- Add the meat, stir and keep cooking it until the base of the pot is a little brown
- Add the onions and let them cook until they are translucent
- Add the tomatoes, lentils, chickpeas and celery
- Add the cinnamon, ginger, turmeric, black pepper, salt
- Add 1.5 liters of water or broth
- Bring the pot to a boil, then reduce the heat and let simmer for 45 min
- When everyhing is cooked, put the tomato paste
- Mix the flour and ½ cup of water and stir into the pot for 1 to 2 min
- Add the saffron (optional)
- Add the vermicelli noodles ( optional) and let it cook for 8 min, stirring occasionally
- The last 5 min add the fresh minced cilantro and parsley
- Serve with a fresh squeeze of lemon
- It's usually served with some dates and bread on the side.