Harira (Moroccan lamb, lentil and chickpea soup)

The soup that breaks the fast during Ramadan: lamb, lentils, chickpeas and tomato with ginger, cinnamon and herbs, thickened and finished with lemon.

Ingredients

6 servings

Missing something? Ingredients with × can be left out.

1
Brown the lamb in the oil. Add the chopped onion and celery and the spices and cook until soft.
2
Add the tomatoes, tomato paste, water, rinsed lentils and half the herbs. Simmer, partly covered.
3
Add the chickpeas and the vermicelli and cook until the pasta is tender.
4
Whisk the flour with a glass of cold water until smooth. Pour it in slowly, stirring all the time, and simmer until the soup thickens to a velvety texture.
5
Stir in the rest of the herbs, season and serve with lemon wedges, ideally with dates on the side.

Tips and questions

Can I make harira vegetarian?: Yes, leave out the lamb and use vegetable stock; the lentils and chickpeas make it filling anyway.
Why add flour at the end?: It gives harira its typical velvety body. Whisk it with cold water first and pour slowly to avoid lumps.
Does it freeze?: Yes, best frozen before adding the vermicelli and flour. Add them when you reheat.

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