This Moroccan lamb & lentil soup recipe, also known as Harira, is a traditional Moroccan dish that will warm your heart. You will fall in love with this wonderfully flavoursome dish. It boasts such bold and full flavours of lamb, tomato and rich aromatics. This recipe is even more delicious because of its balance with the inclusion of all the fresh ingredients. It is the perfect dish for those autumn or winter days, and is best to share around the table with family and friends. This dish needs your patience, but don’t all good things take time? This recipe serves 2 to 3 people.
WHAT YOU CAN GET FROM US:
- 2 tablespoons of olive oil
- 1 tin lentils, drained and rinsed
- 500g of lamb cubes, diced
- 1 onion, chopped
- 2 cloves of garlic, chopped
- 400g of whole-peeled tomatoes
- 2 teaspoons of smoked paprika
- 1 tin of chickpeas, drained and rinsed
- 2 cups of vegetable stock (alternatively chicken)
- 1/2 a bunch of coriander
- 1 whole lemon, juiced and zested
- 2 tablespoons of double cream plain yoghurt
- 1 teaspoon of sea salt, freshly ground
- 1 teaspoon of peppercorns, freshly ground
- 3 stalks of celery, finely diced (including leaves)
- 1 tablespoon of sesame tahini
WHAT YOU MAY ALREADY HAVE:
- 1 tablespoon of tomato paste
- 1 teaspoon of ground cumin
- 1/2 a teaspoon of ground cloves
- 1 bay leaf
- 1 teaspoon chilli powder (optional)
- 1/2 a bunch of parsley
- 1 pinch of saffron (optional)
- 2 tablespoons of water
- To begin, heat up 1 tablespoon oil in a large saucepan or pot over a medium to high heat. Dice the lamb cubes into smaller pieces and season with the Moroccan rub. Then, adding it into a mixing bowl with 1 tablespoon of olive oil and rub well. Cook the pieces until browned for 4 to 5 minutes. Once cooked, remove from the pan and set aside.
- Next, chop the onion and garlic, add them to the pan and cook down for 3 to 4 minutes until softened, stirring frequently. Make sure to scrape the brown bits at the bottom of the pan. After this, return the lamb back into the pan with the tomato paste, spices and bay leaf. Cook for about 1 minute or so, stirring frequently.
- Then add the stock, canned tomato, water, coriander and a pinch of saffron. Bring this to a simmer, then cover and reduce heat to low. Cook for 1 hour, then check the meat for doneness, afterwards stir in chickpeas, lentils and celery. Cover to cook for another 30 minutes, then remove the lid and cook for another 10 to 15 minutes (to finish) until the lamb is tender and the soup is slightly reduced and thickened. This last bit will vary depending on how you like it. Taste for seasoning. There is salt in the stock and the rub, so be careful not to add too much. Squeeze half a lemon into the cooked soup
- Finally, once the soup is finished, make the topping sauce by mixing the yoghurt, tahini, water and squeeze of lemon into a jug. Pour a little into your dish and sprinkle some fresh herbs, a tiny bit of lemon zest and pomegranate seeds over the top.
- Serve with pita or bread crust and enjoy.
This Moroccan lamb & lentil soup recipe is easy to store in the fridge and keeps well. To store, just transfer the chicken and artichokes into a container with a lid (preferably airtight). Put it into the fridge for up to 1 week. To reheat just put them in the microwave, until warm.
This recipe can also be adapted into a vegetarian or vegan version. Just omit the lamb and use some grated carrot in when adding the onions, and cauliflower instead of the lamb. Coat the cauliflower in the rub and olive oil then roast it at 200°C for 20 minutes, until crispy and charred. Then add this to the soup at the end. The cooking time of the soup itself will also decrease.
That is how to make this amazing Moroccan lamb & lentil soup recipe from the comfort of your home.
Recipe by Jongolozi