Harira Recipe (Lamb & Lentil Soup)
Harira is a traditional Moroccan soup made with lamb, lentils, and various aromatic spices. It’s often served during the holy month of Ramadan to break the fast at sunset. Here’s a delicious recipe for making Harira at home:
- 1 lb lamb, cut into small cubes
- 1 cup dried lentils, rinsed and drained
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 can (14 oz) diced tomatoes
- 1/2 cup tomato sauce
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh parsley
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 6 cups beef or vegetable broth
- 2 tablespoons olive oil
- Lemon wedges for serving
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and sauté for 3-4 minutes until softened.
- Add the lamb cubes to the pot, and cook until browned on all sides.
- Add the diced carrots and celery to the pot, and cook for another 3-4 minutes until slightly softened.
- Stir in the lentils, diced tomatoes, tomato sauce, cilantro, parsley, cumin, paprika, ginger, cinnamon, turmeric, cayenne pepper, salt, and pepper. Mix well.
- Pour in the beef or vegetable broth, and bring the soup to a boil.
- Reduce the heat to low, cover the pot, and let the soup simmer for about 45 minutes to 1 hour, or until the lamb is tender and the lentils are cooked through.
- Taste the soup and adjust the seasoning as needed.
- Serve hot with lemon wedges on the side for squeezing over the soup. Harira is traditionally served with crusty bread or Moroccan flatbread on the side.
Enjoy your homemade Harira, a flavorful and hearty soup that’s perfect for a comforting meal, especially during Ramadan or any time of the year!