Moroccan Harira with Lentils and Lamb

A Hearty and Traditional Moroccan Soup

A rich and flavorful Moroccan soup combining tender lamb, lentils, and a blend of aromatic spices.

2 h 30 min
6-8
Intermediate

Ingredients

For the Soup Base

Olive oil

2 tablespoons

Onion

1 large, finely chopped

Garlic cloves

3 cloves, minced

Ground ginger

1 teaspoon

Ground cinnamon

1 teaspoon

Ground cumin

1 teaspoon

Ground turmeric

1 teaspoon

For the Lamb and Pulses

Lamb shoulder

500g, cut into bite-sized pieces

Dried lentils

1 cup, rinsed

Chickpeas

1/2 cup, soaked overnight

For the Broth

Beef or vegetable stock

1.5 liters

Tomatoes

2 cups, chopped

Tomato paste

2 tablespoons

Cilantro

1 bunch, finely chopped

Salt and pepper

To taste

For the Final Touch

Lemon juice

Juice of 1 lemon

Fresh cilantro

For garnish

Preparation

Marinating the Lamb

Combine spices and lamb

Combine lamb pieces with ground ginger, cinnamon, cumin, and turmeric.

Coat with oil

Add olive oil and mix well to coat the lamb.

Marinate

Let marinate for 30 minutes at room temperature.

Preparing the Vegetables

Heat oil

Heat olive oil in a large pot over medium heat.

Sauté onions

Sauté onions until translucent, about 5 minutes.

Add garlic

Add garlic and cook until fragrant, about 1 minute more.

Cooking Process

Brown the lamb

Brown the marinated lamb pieces in the pot with onions and garlic.

Add the pulses

Stir in lentils and chickpeas, coating them with the mixture.

Simmer the soup

Add tomatoes, tomato paste, broth, and cilantro. Bring to a boil, then reduce to a simmer for 1.5 hours.

Plating & Serving

Moroccan Harira with Lentils and Lamb

FaUtensils

Serve

Ladle the harira into bowls, garnish with fresh cilantro, and serve with a wedge of lemon on the side.

Sauce Pairings

Harissa

A spicy chili paste perfect for those who like additional heat

Flatbreads

For dipping

Garnishes & Accompaniments

Fresh cilantro leavesLemon wedges

Perfect Sides

Couscous

Warm pita bread