Lamb Harira Soup
Ingredients
- 300 g lamb cubes
- 4 tbsp olive oil
- 1 large onion, finely chopped
- 6 ripe tomatoes or 2 cans chopped tomatoes
- 3 tbsp tomato paste, combined with 1-2 cups water
- 1 can chickpeas, wash and drained
- ½ cup long grain rice
- ½ cup green lentils
- 2 stalks celery, finely chopped
- ½ tsp turmeric
- 1 tsp cinnamon powder
- 1 tsp cumin powder
- ½ tsp ginger powder
- 1 tsp coriander powder
- 1 tsp black pepper
- 1 tbsp salt
- 2 ½ litres water
- 1 small bunch of parsley, finely chopped
- 1 small bunch of coriander, finely chopped
- ½ cup vermicelli noodle
Instructions
- Soak rice in water 30-60 minutes. Wash, drain and keep on the side.
- Soak green lentils in water for 30-60 minutes. Wash, drain and keep on the side.
- In a large heavy bottom pot add in olive oil and sauté onion for 3 to 5minutes until they have softened. Add brown the lamb cubes and cook until browned. Mix in the tomato paste, season with salt and pepper then chopped tomatoes and sauté for a few minutes until it develops a rich red colour.
- Stir in the celery, chickpeas, green lentils, and rice. Season with turmeric powder, cinnamon powder, ginger powder, cumin powder, coriander powder, black pepper and salt, and top with 2 ½ litres of water. Bring the liquid to a boil, cover the pot and allow to simmer on medium heat for about 45 to 60 minutes.
- Add the vermicelli noodles to the soup pot. Stir the fresh coriander and fresh parsley together and leave to simmer on medium-low heat for about 10 to 15 minutes until the vermicelli is cooked and the soup has thickened.
- Serve in a bowl. Garnish with chopped parsley and a slice of lemon on the side.