Harira Soup

Ingredients

• 300 gLamb or beef, cut into small cubes
• 1 largeOnion, finely chopped
• 2 stalksCelery stalks, finely chopped
• 500 gFresh tomatoes, grated or pureed
• 2 tbspTomato paste
• 150 gChickpeas, soaked overnight
• 100 gBrown or green lentils
• 0.5 cupFresh cilantro, finely chopped
• 0.5 cupFresh parsley, finely chopped
• 1 tspGround ginger
• 1 tspTurmeric
• 0.5 tspGround cinnamon
• 1 tspSweet paprika
• 3 tbspOlive oil
• 3 tbspFlour
• 2 litersWater or broth
• 1.5 tspSalt
• 0.5 tspBlack pepper
• 1 tbspFresh lemon juice, for serving

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat. Add the meat, onion, and celery, and cook for 5-7 minutes until the meat is browned and the onion softens.

2. 2

   Stir in the ginger, turmeric, cinnamon, paprika, salt, and pepper, and cook for 1 minute until fragrant.

3. 3

   Add the grated tomatoes, tomato paste, chickpeas, and half the cilantro and parsley. Pour in the water or broth, bring to a boil, then reduce heat and simmer covered for 45-50 minutes, until the meat and chickpeas are tender.

4. 4

   Add the lentils and simmer for another 20-25 minutes, until the lentils are soft.

5. 5

   In a small bowl, whisk the flour with about 1 cup of water until smooth and lump-free (this is the "tedouira" that thickens the soup).

6. 6

   Slowly stir the flour mixture into the soup while stirring constantly, and simmer for 10 more minutes, stirring occasionally, until the soup thickens to a hearty, stew-like consistency.

7. 7

   Stir in the remaining fresh cilantro and parsley, and adjust salt and pepper to taste.

8. 8

   Serve hot with a squeeze of fresh lemon juice, alongside dates and warm Moroccan bread.