Harira (Moroccan lamb, tomato & lentil soup)

Recipes / Soups

Omit the yoghurt from this recipe and youve got a great dairy-free soup.

Recipe «Harira (Moroccan lamb, tomato & lentil soup)» presented in category Recipes / Soups, to prepare this dish you will need no more 2:25 minutes. To make this dish at home by prescription from the author sheff would need: 2 tbsp olive oil, 700g diced lamb, 1 onion, chopped, 2 garlic cloves, chopped, 2 tbsp tomato paste , 11/2 tsp ground cumin, 2 tsp sweet paprika, 1/2 tsp ground cloves , 1 bay leaf, 1L beef stock, 2 x 400g cans chopped tomatoes, 1/2 bunch coriander, leaves finely chopped, plus extra leaves to serve, 2 x 400g cans chickpeas, rinsed, drained, 2 x 400g cans brown lentils, rinsed, drained, Thick Greek-style yoghurt and toasted pita bread, to serve.

Ingredients:

  • 2 tbsp olive oil 
  • 700g diced lamb 
  • 1 onion, chopped 
  • 2 garlic cloves, chopped 
  • 2 tbsp tomato paste 
  • 11/2 tsp ground cumin 
  • 2 tsp sweet paprika 
  • 1/2 tsp ground cloves 
  • 1 bay leaf 
  • 1L beef stock 
  • 2 x 400g cans chopped tomatoes 
  • 1/2 bunch coriander, leaves finely chopped, plus extra leaves to serve 
  • 2 x 400g cans chickpeas, rinsed, drained 
  • 2 x 400g cans brown lentils, rinsed, drained 
  • Thick Greek-style yoghurt and toasted pita bread, to serve 

Instructions

  1. Heat the oil in a large saucepan over medium-high heat. Season the lamb, then in batches, cook, turning, for 4-5 minutes until browned. Remove from the pan and set aside.
  2. Add the onion and garlic to the pan and cook, stirring, for 3-4 minutes until softened. Return the lamb to the pan with the tomato paste, spices and bay leaf. Cook, stirring, for 1 minute, then add the stock, chopped tomato and coriander. Bring to a simmer, then cover and reduce heat to low. Cook for 1 hour, then stir in chickpeas and lentils. Cover and cook for 30 minutes, then remove the lid and cook for a further 30 minutes or until the lamb is tender and the soup is slightly reduced and thickened.
  3. Garnish with extra coriander and serve with yoghurt and pita bread.