Harira (Moroccan Lentil and Chickpea Soup)

🛒 Ingredients

• Lamb (stewing meat) 50 g · 100 kcal
• Dry Lentils 15 g · 52 kcal
• Canned Chickpeas (drained) 30 g · 45 kcal
• Crushed Tomatoes (canned) 60 g · 12 kcal
• Onion 25 g · 10 kcal
• Celery Stalk 15 g · 2 kcal
• Fresh Cilantro 5 g · 1 kcal
• Fresh Parsley 5 g · 2 kcal
• Vermicelli Pasta 10 g · 37 kcal
• All-purpose Flour 8 g · 29 kcal
• Tomato Paste 10 g · 8 kcal
• Olive Oil 10 g · 90 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add diced lamb, onion, and celery; cook until meat is browned and vegetables are softened, about 8-10 minutes.
2. Stir in dried lentils, drained chickpeas, crushed tomatoes, tomato paste, turmeric, ginger, cinnamon, and black pepper. Add 4 cups (about 1 liter) of water and salt to taste, bring to a boil, then reduce heat and simmer for 45-60 minutes.
3. In a small bowl, whisk together all-purpose flour with 1/2 cup (120ml) cold water to create a smooth slurry (tadwira). Slowly pour the tadwira into the simmering soup while stirring constantly to prevent lumps.
4. Add vermicelli and cook for another 5-10 minutes, or until the pasta is tender and the soup has thickened to your desired consistency. Stir in fresh cilantro and parsley.
5. Taste and adjust seasoning if needed. Serve hot, garnished with a wedge of lemon if desired.