Harira Soup

🛒 Ingredients

• Lamb Shoulder, boneless, cubed 400 g · 468 kcal
• Olive Oil 45 g · 405 kcal
• Onion, chopped 200 g · 80 kcal
• Celery stalks, chopped 100 g · 16 kcal
• Garlic, minced 20 g · 30 kcal
• Crushed Tomatoes, canned 800 g · 160 kcal
• Tomato Paste 70 g · 56 kcal
• Brown Lentils, dried 150 g · 525 kcal
• Chickpeas, canned, drained 400 g · 640 kcal
• Fresh Cilantro, chopped 30 g · 7 kcal
• Fresh Parsley, chopped 30 g · 11 kcal
• Ground Turmeric 5 g · 15 kcal
• Ground Ginger 5 g · 17 kcal
• Ground Cumin 5 g · 18 kcal
• Ground Cinnamon 2 g · 5 kcal
• Black Pepper 2 g · 5 kcal
• Water 2000 g · 0 kcal
• Wheat Flour (all-purpose) 50 g · 183 kcal
• Short Vermicelli Pasta 50 g · 185 kcal
• Salt 6 g · 0 kcal
• Lemon, for serving 50 g · 0 kcal

👨‍🍳 Instructions

1. Rinse dried lentils and chickpeas (if using dried; otherwise, drain canned chickpeas). Finely chop the onion, celery, cilantro, and parsley; mince the garlic.
2. In a large pot, heat olive oil over medium-high heat. Add lamb cubes and brown them on all sides, then remove and set aside.
3. Add chopped onion and celery to the pot, sauté until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. Return the browned lamb to the pot. Add crushed tomatoes, tomato paste, lentils, chickpeas, fresh cilantro, fresh parsley, turmeric, ginger, cumin, cinnamon, black pepper, and salt.
5. Pour in water, bring to a boil, then reduce heat to low, cover, and simmer for 60-75 minutes, or until lamb and lentils are tender.
6. In a small bowl, whisk wheat flour with about 1/2 cup of soup liquid to form a smooth 'tadwira' slurry. Gradually stir this slurry into the simmering soup.
7. Add the short vermicelli pasta to the soup and cook for another 10-15 minutes, or until the vermicelli is tender and the soup has thickened to your desired consistency.
8. Serve hot, garnished with fresh cilantro and a lemon wedge for squeezing.