Harira—Moroccan lamb, lentil, and chickpea soup with aromatic spices—is one of my all-time favorite Mediterranean dishes. Even though the legumes put it on the higher end of the spectrum of allowed carbs, I’ve opted to include it.
Total Timeunder 4 hours
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, peanut free, soy free, tree nut free
Taste and Textureherby, meaty, spiced
Type of Dishhot soup, soup
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 1½ pounds boneless lamb shoulder, trimmed and cut into ½-inch cubes
- 1 large yellow onion, chopped
- 2 celery stalks, with leaves, chopped
- 1 teaspoon ground cinnamon
- 1 teaspoon turmeric
- 1 teaspoon ground ginger
- ½ to 1 scant teaspoon cayenne pepper
- 1/2 teaspoon saffron threads
- 2 cups peeled, seeded, and chopped tomatoes, with their juices
- ½ cup red lentils, rinsed and picked over
- One 14-ounce can chickpeas, drained
- ½ cup finely chopped flat-leaf parsley
- ¼ cup finely chopped cilantro
- 3 to 4-tablespoons fresh lemon juice, to taste
Heat the butter and oil in a large, wide pot over low heat, add the lamb, onion, celery, cinnamon, turmeric, ginger, cayenne, and saffron and cook, stirring, for 8 minutes, until lamb browns lightly.
Add the tomatoes. Raise the heat, bring to a boil, then reduce to a simmer and cook for 15 to 20 minutes, until slightly thickened. Season with salt.
Add the lentils to the pot along with 6 cups water. Bring to a boil, then reduce the heat and simmer, partially covered, for 1½ hours until the lamb is very tender. Add the chickpeas, parsley, and cilantro and cook another 5 to 7 minutes, until the chickpeas are warmed through. Add the lemon juice and serve.
2005 Diane Kochilas