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!

    6 people made this

    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

    Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

    1. Drain and cook the chickpeas in unsalted boiling water for one hour. Drain and reserve.
    2. 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.
    3. Stir in tomato passata; add water until you have about 2cm of liquid above the lamb. Simmer uncovered for 30 minutes.
    4. Stir in lentils and continue to simmer for 15 minutes; add the rice and cook for a further 12 minutes.
    5. 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.

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