Cookstr.com

Harira

Cookbook

Against the Grain

Published by William Morrow

This image courtesy of Joseph DeLeo

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.

8 servings

Cooking Methodstewing

CostModerate

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

Mealdinner

Taste and Textureherby, meaty, spiced

Type of Dishhot soup, soup

Ingredients

  • 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
  • Salt
  • 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

Instructions

  1. 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.

  2. 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.

  3. 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.

YOUR RECENTLY VIEWED RECIPES


Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Reviews

I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

@ssbill, you're absolutely right. Apologies for the error. We try our best to avoid typos, but we're a small team and do depend on users like you to point them out when you see them! Really appreciate your help! All best, Kara Rota Editorial Director

I think there is a mistake in the ingredients list. It should be 1/2 spoon of saffron. 12 teaspoons would lead to bankruptcy. Not necessary, anyway, since it's primary purpose is to add color. Not enough to add flavor.

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
OR
Sign In using Email and Password