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Harira

Harira
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Harira is a classic Moroccan comfort soup featuring a fragrant blend of tomatoes, lentils, chickpeas, tender meat, fresh herbs, and warming spices. This hearty and nourishing soup delivers bold, savory flavors and a satisfying texture that makes it perfect for any season and a cherished dish during Ramadan.

Ingredients

Vegetables & Legumes

  • Fresh or canned tomatoes – 4 cups, pureed
  • Green or brown lentils – 1 cup, rinsed
  • Canned chickpeas – 1 cup, drained and rinsed
  • Onion – 1 medium, chopped
  • Celery stalks – 2, chopped
  • Fresh parsley – ½ cup, chopped
  • Fresh cilantro – ½ cup, chopped
  • Lemon juice – from 1 lemon

Meat

  • Lamb or beef – 1 lb, diced

Spices

  • Cinnamon – 1 tsp
  • Ground ginger – 1 tsp
  • Ground turmeric – 1 tsp
  • Ground cumin – 1 tbsp

Other

  • Flour – 3 tbsp (or rice as thickener)
  • Water or broth – about 6 cups
  • Olive oil – 2 tbsp for sautéing

Instructions

  1. Prepare the base: Sauté chopped onions and celery in olive oil along with cinnamon, ginger, turmeric, and cumin until fragrant and translucent, forming the aromatic foundation for your Harira.
  2. Brown the meat: Add diced lamb or beef to the pot and brown evenly, sealing in rich flavors that will infuse the soup throughout cooking.
  3. Add tomatoes and legumes: Pour in pureed tomatoes, rinsed lentils, and chickpeas; stir well to combine the ingredients and blend their flavors.
  4. Simmer gently: Cover the pot and let the mixture simmer on low heat for about 1 hour until the meat is tender and lentils are soft.
  5. Thicken the soup: Mix flour with cold water to create a slurry; gradually stir this into the soup and cook until the broth thickens to a stew-like consistency.
  6. Add fresh herbs and finish: Just before serving, stir in chopped parsley and cilantro along with fresh lemon juice to brighten the rich soup perfectly.

Notes

  • Use fresh parsley and cilantro for a vibrant, refreshing finish.
  • Simmer the soup gently on low heat to develop deeper flavors and tenderize the meat.
  • Add the flour slurry gradually to avoid making the soup too thick or clumpy.
  • Harira tastes even better when prepared a day ahead as flavors meld beautifully.
  • Adjust lemon juice to balance acidity and cut through the richness.

Nutrition

Keywords: Harira, Moroccan soup, lentils, chickpeas, lamb stew, Ramadan soup, comfort food, gluten free, hearty soup, spiced soup

Find it online: https://mealsbylina.com/harira/