Print

Harira: Traditional Moroccan Lentil, Chickpea, and Lamb Soup Recipe

Print Recipe

★★★★★

4.4 from 100 reviews

Harira is a traditional Moroccan soup rich in flavors and nutritious ingredients, featuring tender lamb broth, lentils, chickpeas, aromatic spices, and fresh herbs. This hearty and comforting dish is perfect for colder days or as a warming meal during Ramadan.

Ingredients

Scale

For the Lamb Broth

  • 2 tablespoons vegetable oil
  • 2 1/2 pounds lamb on bone (approximately, whole shoulder, 1.1kg)
  • Bones from the carcasses of 2 chickens (or equivalent)
  • 1 stalk celery (roughly chopped)
  • 1 carrot (roughly chopped)
  • 1 onion (roughly chopped)
  • 1 bunch parsley
  • 2 cubes chicken bouillon
  • Salt and pepper to taste

For the Harira Soup

  • 2 tablespoons butter or ghee
  • 1 onion (chopped)
  • 2 stalks celery with leaves (chopped)
  • 1 cup fresh parsley (chopped)
  • 1 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1 teaspoon ground coriander
  • 1 teaspoon black pepper
  • 1/2 teaspoon ginger (optional)
  • Pinch saffron (optional)
  • 1/4 cup tomato paste
  • 1 cup dried red/brown lentils (picked over and rinsed, 7.2oz/204g)
  • 15 oz chickpeas (drained, 425g)
  • Fine soup noodles (quantity as desired, not specified)
  • Lemon juice (to taste)
  • Cilantro for garnish
  • Salt and pepper to taste

Instructions

  1. Prepare the Lamb Broth: Heat the vegetable oil in a large pan, stock pot, or pressure cooker until hot. Sear the lamb on both sides until nicely browned to develop rich flavor.
  2. Add Broth Ingredients: Add the chicken bones, chopped celery, carrot, onion, parsley, chicken bouillon cubes, salt, and pepper to the pan. Cover everything with water.
  3. Cook the Broth: Bring the mixture to a boil, then reduce to a simmer. In a regular pan, simmer gently for several hours until the lamb is very tender. Alternatively, use a pressure cooker and cook for 1½ hours to speed up the process.
  4. Strain the Broth: Once cooked, strain the broth to yield about 2½ quarts of flavorful lamb broth, discarding solids.
  5. Sauté Aromatics: In a large pan, melt the butter or ghee over medium heat. Add the chopped onion and celery, cooking until softened and fragrant.
  6. Add Herbs and Spices: Stir in the chopped parsley and celery leaves, sautéing for 1 minute. Then add turmeric, cinnamon, ground coriander, black pepper, optional ginger and saffron, and tomato paste. Cook for another minute to combine flavors well.
  7. Add Broth and Lentils: Pour in the prepared lamb broth and bring to a boil. Add rinsed lentils and cook for 15-20 minutes until they are halfway tender.
  8. Add Chickpeas and Noodles: Stir in drained chickpeas and fine soup noodles. Continue cooking until both the noodles and lentils are tender but not mushy.
  9. Finish the Soup: Turn off the heat. Add lemon juice to taste for brightness without overpowering the soup. Sprinkle chopped cilantro on top and season with salt and pepper as desired.

Notes

  • The cooking time for the lamb broth varies significantly depending on the method used: several hours on stovetop vs 1½ hours in a pressure cooker.
  • Fine soup noodles are not quantified in the recipe; use according to preference.
  • Adjust seasoning and lemon juice according to personal taste for a balanced flavor.
  • Optional spices like ginger and saffron add complexity but can be omitted if unavailable.
  • To make this recipe vegetarian, substitute lamb and chicken broth with vegetable broth and omit meat.

Keywords: Harira, Moroccan soup, lamb broth, lentil soup, chickpea soup, traditional Moroccan recipe, Ramadan soup, lamb stew

Find it online: https://heutigemahlzeiten.com/harira-traditional-moroccan-lentil-chickpea-and-lamb-soup-recipe/