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Hearty Moroccan Harira Soup

Hearty Moroccan Harira Soup: Comfort in Every Spoonful

Hearty Moroccan Harira Soup is a comforting dish full of tender lamb and vibrant lentils, perfect for nourishing meals at home.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Moroccan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb Cubed Lamb Substitute chicken or omit for vegetarian version
  • 1 tbsp Ground Turmeric Essential for earthy warmth
  • 1 tsp Black Pepper Freshly ground enhances flavor
  • 1 tsp Ground Cinnamon Adjust based on your taste preference
  • 1 tbsp Ground Ginger Subtle spicy zing; fresh works best
  • 1/4 tsp Cayenne Pepper Omit for a milder experience
  • 2 tbsp Margarine Swap with butter or olive oil if desired
For the Vegetables
  • 2 stalks Celery Can be omitted for simplicity
  • 1 cup Chopped Onions (Regular and Red) Use any available onion variety
  • 1/2 cup Fresh Cilantro Substitute with flat-leaf parsley if desired
For the Hearty Texture
  • 1 can Diced Tomatoes (Canned) Fresh tomatoes can be used
  • 1 cup Green Lentils Red or brown lentils can replace
  • 1 can Garbanzo Beans (Canned) Can be skipped for a lentil-focused soup
  • 1 cup Vermicelli Pasta Substitute with small pasta or rice if desired
For the Finishing Touch
  • 1 tbsp Lemon Juice Critical for balancing richness

Equipment

  • Large Soup Pot

Method
 

Step-by-Step Instructions
  1. In a large soup pot, melt margarine over low heat and add the cubed lamb, ground turmeric, black pepper, ground cinnamon, ground ginger, and cayenne pepper. Cook for 5 minutes, stirring occasionally until the lamb begins to brown.
  2. Incorporate the chopped celery, onions, and fresh cilantro into the pot. Continue cooking for an additional 5 minutes, allowing the vegetables to soften.
  3. Add the diced canned tomatoes to the pot, including their juice. Stir everything together and let it simmer for 15 minutes.
  4. Pour in the reserved tomato juice along with sufficient water and the green lentils. Bring to a rolling boil, then cover and simmer for 2 hours.
  5. About 10 minutes before serving, stir in the canned garbanzo beans and broken vermicelli pasta.
  6. Just before serving, whisk in one or two beaten eggs if desired and finish with a generous squeeze of fresh lemon juice.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 600mgPotassium: 800mgFiber: 15gSugar: 6gVitamin A: 800IUVitamin C: 15mgCalcium: 60mgIron: 4mg

Notes

This recipe is perfect for meal prep, and the flavors deepen over time. Ideal for cozy dinners and gatherings.

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