The BEST Moroccan Soup: Harira

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.

Prepare 8 to 12 ounces of boneless lamb by cutting it into tiny pieces.

Finely chop 2 celery stalks and set aside.

Chop a large onion and set aside.

Heat a large Dutch oven over medium-high heat and add a couple tablespoons of olive oil.

Add the lamb pieces to the pot and cook for about 5-6 minutes until browned.

Add the chopped onion and cook for about 7-8 minutes until soft, adding a pinch of salt.

Grate 5 to 6 garlic cloves and add them to the pot, cooking for 10-15 seconds.

Add 2 tablespoons of tomato paste and stir until warmed through.

Toast the spices: add 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground turmeric, 1/4 teaspoon ground ginger, 1 heaping teaspoon dried cumin, 1 teaspoon crushed red pepper flakes, and 2 teaspoons salt.

Add the diced celery, 1 can of chickpeas (drained and rinsed), 1 cup of rinsed lentils, and 28 ounces of pureed canned tomatoes to the pot.

Pour in 8 cups of water and bring to a boil.

Reduce heat to medium, cover, and cook for about 45 minutes, stirring occasionally.

Add 1 tablespoon of all-purpose flour mixed with warm water to the soup.

Add 1/4 to 1/2 cup of vermicelli or orzo and cook for an additional 10-12 minutes until the pasta is tender.

Add chopped cilantro or parsley and adjust seasoning with salt and pepper as needed.

Let the soup sit for 10-15 minutes before serving, adding more liquid if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens