Harira Soup

A comforting Moroccan soup with lentils and chickpeas, gently spiced and full of warm herbs 

Ingredients (for a 3.5 L pot)

• 300 g beef or lamb

• 1 medium onion

• 2 celery stalks

• 1 medium carrot

• 2 tomatoes

• 1 cup green lentils

• 1 can chickpeas (540 ml), drained and rinsed

• 1 cup thin vermicelli

• salt, pepper

• 1 tsp turmeric

• 1 tsp cumin

• 1 tsp paprika

• 1 tbsp soup seasoning powder

• fresh parsley and cilantro

• lemon

Steps

1. Place a pot of water on the heat and bring it to a boil

2. Rinse the lentils and add them to the boiling water, then simmer on low heat

3. Cut the meat into cubes, pan-fry in vegetable oil until browned, then add to the pot

4. Dice the onion, celery, and carrot, and sauté until the onion is golden

5. Add turmeric, cumin, and paprika, and mix well

6. Grate the tomatoes, add them to the pan, simmer for a couple of minutes, then transfer to the soup

7. Season with salt, pepper, and soup seasoning powder

8. Simmer on low heat for about 30 minutes

9. Add the rinsed chickpeas and vermicelli

10. After 3 minutes, add chopped herbs and the juice of half a lemon