MOROCCAN HARIRA SOUP RECIPE | Popular Ramadan Soup | Harira Recipe with Lentils, Lamb and Chickpeas

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Canned beans are often cheaper and provide similar texture.

lentils

🥗Healthier: split peas

💰Cheaper: dried beans

Dried beans are a cost-effective protein alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while maintaining cooking properties.

Blend four medium-sized tomatoes and leave aside for later.

Heat 2 tbsp of olive oil in a large pot.

Add 1 medium-sized onion (finely chopped) and sauté for 1 to 2 minutes.

Add 185g of lamb meat (cut into very small pieces) and stir well until the color of the lamb changes.

Add 1 tsp salt, 1/4 tsp black pepper, 1/2 tsp ginger powder, 1/4 tsp turmeric powder, 1/4 tsp cinnamon powder, and 1/2 tsp cumin powder; stir well.

Add 1 celery stick (finely chopped) and 1/2 cup brown lentils; stir well.

Add the blended tomatoes and 1 tbsp tomato puree; mix well together.

Optional: Add a pinch of saffron in a little hot water.

Add 1.5 liters of hot water and stir well; bring to a boil.

Cover and cook on medium-low flame for about 1 hour until the lamb and lentils have cooked.

Stir in 1 cup of cooked chickpeas.

Make a mixture of 1 tbsp cornflour with 4 tbsp of hot water; stir well and add to the soup.

Gently stir for 1 to 2 minutes until the soup thickens.

Squeeze in a little lemon juice; add hot water if the soup is too thick or extra cornflour mixture if too runny.

Add a handful of finely chopped coriander and parsley; stir well and simmer for 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens