Moroccan harira soup
1 hour 45 min
Harira is a traditional Moroccan soup made with lamb, chickpeas, lentils and rice. This version is flavoured with ginger, saffron and lots of fresh coriander and mint. Enjoy!
chouchou65
6 people made this
Ingredients
Serves: 6
- 3 tablespoons vegetable oil
- 700g lamb meat, cubed
- 1 large onion, peeled and chopped
- 500g tomatoes, diced
- 1 bunch fresh coriander, finely chopped
- 30 or so large mint leaves, finely chopped
- 1 teaspoon ground ginger
- 2 or 3 saffron threads
- 200g tomato passata or sieved tomatoes
- 150g uncooked red lentils, rinsed
- 100g uncooked rice
- One 200ml glass uncooked chickpeas, soaked overnight
- Salt and freshly ground pepper
Method
Prep:15min ›
Cook:1hr30min ›
Ready in:1hr45min
- Drain and cook the chickpeas in unsalted boiling water for one hour. Drain and reserve.
- Heat oil in a soup pot over medium-high heat; add lamb and cook for a few minutes to brown on all sides. Stir in onion, tomatoes, coriander, mint, ginger and saffron. Cover with water and simmer uncovered over low heat for 15 minutes.
- Stir in tomato passata; add water until you have about 2cm of liquid above the lamb. Simmer uncovered for 30 minutes.
- Stir in lentils and continue to simmer for 15 minutes; add the rice and cook for a further 12 minutes.
- Once the lentils and rice are cooked add the chickpeas and stir well. Season to taste with salt and pepper; garnish with fresh coriander or mint leaves.
