Go Back
Harira - Moroccan Lamb and Legume Soup - is loaded with healthy chickpeas, lentils, and vegetables, scented with the exotic flavors of Morocco.

 Harira

Kelly
Harira - this authentic Morrocan Lamb Soup - is loaded with healthy chickpeas, lentils, and vegetables, scented with the exotic flavors of Morocco.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Course Soup
Cuisine Moroccan
Servings 10 servings
Calories 301 kcal

Ingredients
  

 For the Lamb broth:

  • 2 tablespoons vegetable oil
  • 2 ½ pounds lamb on bone approximately, I use a whole shoulder (1.1kg)
  • bones from the carcasses of 2 chickens or the 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:

  • 2 tablespoons butter or ghee
  • 1 onion chopped
  • 2 stalks celery with leaves chopped
  • 1 cup fresh parsley chopped
  • 1 teaspoon turmeric
  • ½ teaspoon cinnamon
  • 1 teaspoon ground coriander
  • 1 teaspoon black pepper
  • ½ teaspoon ginger optional
  • pinch saffron optional
  • ¼ cup tomato paste
  • 1 cup dried red/brown lentils pick over and rinsed (7.2oz, 204g)
  • 15 oz chickpeas drained (425g)

Instructions
 

For the Lamb broth:

  • Heat oil in a large pan, stock pot, or pressure cooker. When hot, sear the lamb on both sides until browned.
  • Add the remaining broth ingredients and cover with water.
  • Bring to a boil then simmer until lamb is very tender, this can take several hours in a normal pan. Or cook in the pressure cooker for 1½ hours.
  • Strain broth to make 2½ quarts.

For the Harira:

  • Melt butter in a large pan. Sauté onion and celery until softened.
  • Add parsley and celery leaves and sauté for 1 minute.
  • Add turmeric, cinnamon, ground coriander black pepper, ginger, saffron, and tomato paste. Stir for a minute until combined.
  • Add 2½ quarts lamb broth and bring to a boil.
  • Add lentils and allow to cook until half way tender, about 15-20 minutes.
  • Add drained chickpeas and fine soup noodles. Cook until noodles and lentils are tender but not mushy.
  • Turn off heat. Add lemon juice to taste. It should be bright and lemony, but not overpowering.
  • Sprinkle with cilantro. Salt and pepper to taste.

Notes

  • You can use fresh or canned tomatoes, but I like the texture the tomato paste gives to the broth.

Nutrition

Calories: 301kcalCarbohydrates: 29gProtein: 24gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 52mgSodium: 145mgPotassium: 738mgFiber: 11gSugar: 5gVitamin A: 2249IUVitamin C: 21mgCalcium: 75mgIron: 5mg
Keyword harira, moroccan soup
Tried this recipe?Let us know how it was!