Moroccan Harira Soup

Name: Moroccan Harira Soup
Prep time: 20 min
Cook time: 110 min
Total time: 130 min
Yield: 8 servings
Cuisine: Moroccan
Ingredients: 3 tablespoons vegetable oil; 1/2 pound lamb, beef, or chicken, cut into 1/2-inch pieces; 6 large tomatoes, peeled, seeded, and pureed; 1 large onion, grated; 1 stalk celery with leaves, finely chopped; 3/4 cup dried chickpeas, soaked overnight and peeled; 1/4 cup finely chopped fresh parsley leaves; 1/4 cup finely chopped fresh cilantro leaves; 1 tablespoon salt; 1 tablespoon ground ginger; 1 tablespoon smen, optional; 1 1/2 teaspoons freshly ground black pepper; 1 teaspoon ground cinnamon; 1/2 teaspoon ground turmeric, or 1/4 teaspoon yellow food coloring; 11 cups water, divided; 3 tablespoons dried lentils, soaked overnight; 3 tablespoons tomato paste, mixed into 1 cup water; 2 tablespoons raw rice, or 2 tablespoons broken vermicelli; 1 cup flour; 2 cups water; Coarsely chopped fresh parsley, for garnish

A traditional Moroccan soup, commonly enjoyed during Ramadan, features a hearty blend of tomatoes, chickpeas, and lentils.

⭐ 4.3 (198 reviews) Prep: 20 minCook: 110 minTotal: 130 minYields: 8 servings

Category Tags:

Side Dish Appetizer Entree Soup

Cuisine Tags:

Moroccan

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Ingredients

3 tablespoons vegetable oil
1/2 pound lamb, beef, or chicken, cut into 1/2-inch pieces
6 large tomatoes, peeled, seeded, and pureed
1 large onion, grated
1 stalk celery with leaves, finely chopped
3/4 cup dried chickpeas, soaked overnight and peeled
1/4 cup finely chopped fresh parsley leaves
1/4 cup finely chopped fresh cilantro leaves
1 tablespoon salt
1 tablespoon ground ginger
1 tablespoon smen, optional
1 1/2 teaspoons freshly ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground turmeric, or 1/4 teaspoon yellow food coloring
11 cups water, divided
3 tablespoons dried lentils, soaked overnight
3 tablespoons tomato paste, mixed into 1 cup water
2 tablespoons raw rice, or 2 tablespoons broken vermicelli

For Thickening the Soup:

1 cup flour
2 cups water
Coarsely chopped fresh parsley, for garnish

Instructions

Heat 3 tablespoons vegetable oil in a pressure cooker over medium-high heat. Brown 1/2 pound of 1/2-inch cubed lamb, beef, or chicken.
Stir in pureed tomatoes, grated onion, chopped celery, dried chickpeas, parsley, cilantro, salt, ginger, smen (if using), black pepper, cinnamon, turmeric, and 3 cups of water. Cover and pressure cook for 20 to 30 minutes on medium, then release pressure.
Add 3 tablespoons dried lentils, 3 tablespoons tomato paste mixed with 1 cup water, and the remaining 8 cups of water; skim any surface oil as needed.
If adding 2 tablespoons raw rice, pressure cook for 30 minutes, release pressure, add rice, then pressure cook for 15 more minutes; season to taste.
If adding 2 tablespoons broken vermicelli, pressure cook for 45 minutes, release pressure, add vermicelli, then simmer uncovered for 5 to 10 minutes until plump; season to taste.
Prepare a thickener by mixing 1 cup flour with 2 cups water until smooth; sieve if needed to remove lumps.
Bring the soup to a full simmer. Slowly pour in the thickener, 1/4 at a time, stirring constantly until the soup reaches desired thickness.
Simmer the thickened soup, stirring occasionally, for 5 to 10 minutes to cook off the flour taste. Remove from heat, serve, and garnish with chopped parsley.

Nutritional Info (per serving)

Calories: 316 kcal

Carbohydrate: 37 g

Cholesterol: 27 mg

Fiber: 6 g

Protein: 15 g

Saturated Fat: 4 g

Sodium: 530 mg

Sugar: 7 g

Fat: 13 g

Unsaturated Fat: 0 g