Harira (Moroccan Lentil Soup)
Chicken, lentils and celery come together in this soup, fragrant with turmeric and cinnamon and simmered on the stove. It's finished with cumin and salt.
2 hr 50 min · Serves 12 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 150 min · 170 min total
- medium
- 1
Chop celery, onion, cilantro. Place the lamb (bones optional, for flavoring), spices, margarine, celery, onion, and cilantro into a large pot over a low heat.
- 2
Stir tomatoes(without juice) into the mixture and let simmer for 15 minutes. Pour tomato juice, 7 cups water, and the lentils into the pot.
- 3
Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours. Stirring occasionally.
- 4
About 10 minutes before serving turn the heat to medium-high, place chickpeas and vermicelli into the soup, let cook about 10 minutes.
- 5
Serve soup with lemon wedges on the side. This is optional: serve with warm slices of bread, dates and boiled eggs (cut in half and sprinkled with cumin and salt).
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
