Moroccan Lamb Chickpea And Lentil Soup Harira Recipes

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BEST HARIRA (MOROCCAN CHICKPEA & LENTIL SOUP)



BEST Harira (Moroccan Chickpea & Lentil Soup) image

The national soup of Morocco, this Harira recipe is a total flavor explosion. It's no wonder it's such a popular soup, it will WOW your taste buds!

Provided by Kimberly Killebrew

Categories     Entree     Main Dish     Side Dish     Starter

Time 2h

Number Of Ingredients 28

3 tablespoons oil
1 pound beef or lamb (,cut into 1/2 inch cubes)
1 large yellow onion (,diced)
2 ribs celery (,diced)
2 cloves garlic (,minced)
2 teaspoons minced ginger
28 ounce can diced tomatoes
1/4 cup tomato paste
2 teaspoons ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons ground turmeric
2 teaspoons sweet paprika
1 teaspoon smoked paprika
1/2 teaspoons ground cinnamon
1 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced preserved lemon
2 teaspoons harissa ((for some added flavor and heat))
Homemade Harissa (, click link for recipe (highly recommended!))
8 cups beef or lamb broth
3/4 cup dried chickpeas soaked overnight then rinsed and drained (or one 15 ounce can, drained)
3/4 cup dried French Le Puy lentils ((they hold their shape and texture better than regular brown lentils))
1/4 cup long grain rice ((another traditional alternative is broken up vermicelli pasta))
1/3 cup sliced green olives (,drained and sliced (we used Lindsay Naturals))
1/3 cup sliced black olives (,drained and sliced (we used Lindsay Naturals))
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh parsley
Lemon wedges for serving

Steps:

  • Heat the oil in a pot over medium high heat and brown the beef. Transfer the beef to a plate and set aside. (Leave the browned bits in the pot, those are going to give our harira tremendous flavor.)
  • Add the onions and cook until soft and translucent and they turn golden, 6-8 minutes. Add the celery, garlic and ginger and cook for another two minutes. Add the tomatoes, tomato paste, spices preserved lemon and harissa (if using) and let the mixture simmer for a couple of minutes.
  • Return the beef to the pot with the chickpeas and lentils. Add the broth, bring to a boil, cover and simmer over low heat for one hour. Add the rice, cover and continue to simmer for another 30 minutes.
  • Stir in the olives, cilantro and parsley and simmer for another 5 minutes. Add salt and pepper to taste and more harissa if you prefer it spicier.
  • Garnish with some chopped fresh cilantro and celery leaves. If you like, serve the harira with lemon wedges to squirt in some lemon juice. Harira is traditionally served with a side serving of dried dates.

Nutrition Facts : Calories 449 kcal, Carbohydrate 47 g, Protein 32 g, Fat 26 g, SaturatedFat 6 g, Cholesterol 53 mg, Sodium 1304 mg, Fiber 15 g, Sugar 9 g, ServingSize 1 serving

MOROCCAN LAMB, CHICKPEA, AND LENTIL SOUP (HARIRA)



Moroccan Lamb, Chickpea, and Lentil Soup (Harira) image

This Moroccan lamb, chickpea, and lentil soup, also known as harira, is hearty, filling, and delicious.

Provided by Karen Kerr

Categories     Soup, stew

Yield 6 servings

Number Of Ingredients 21

2 tablespoon olive oil
2 yellow onions, chopped
2 celery stalks, chopped
2 carrots, peeled and chopped
3 cloves of garlic, smashed
1 tablespoon cumin seeds
1 pound of ground lamb
1 tablespoon ground turmeric
2 teaspoons paprika
2 teaspoons cinnamon
2 teaspoons sugar
2 bay leaves
2 tablespoon tomato paste
4 cups chicken stock (or lamb stock if you have it available)
1 (14 ounce) can chickpeas (garbanzo beans) rinsed and drained
1 (14 ounce) can diced tomatoes, drained
1 (14 ounce) can brown lentils, rinsed and drained
Large handful of cilantro, coarsely chopped
Large handful of flat leaf parsley, coarsely chopped
Salt and freshly ground black pepper
Lemon slices for garnish

Steps:

  • In a large (6+ quart) sauce pan, heat the olive oil. Add the onions, clery, and carrots, and cook until the onions soften and begin to turn golden.
  • Add the garlic and cumin seeds and add the lamb. Cook until the lamb is broken up and lightly browned.
  • Add the turmeric, paprika, cinnamon, sugar, bay leaves, and tomato paste.
  • Add the stock and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for 30 minutes.
  • Add the tomatoes, chickpeas, and lentils. Cover, and cook for an additional 20 minutes.
  • Remove the cover, and cook until the mixture is "stew-like," about 10 minutes more.
  • Stir in the cilantro and parsley and season with salt and pepper to taste.
  • Serve with lemon wedges and additional parsley and cilantro.

MOROCCAN LAMB, LENTIL, AND CHICKPEA SOUP



Moroccan Lamb, Lentil, and Chickpea Soup image

I made this for my make-ahead cooking group "The Make-Ahead Mamas'" holiday soup swap. The wonderful traditional Moroccan cinnamon-spice combination is lovely with the ground lamb and sweet potatoes, and the chopped apricots or cranberries add a surprising tart sweetness with every few bites. Whenever I make this recipe, I make a double (or triple!) batch and freeze a few portions.

Provided by BusySpoons

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 3h

Yield 8

Number Of Ingredients 23

1 pound ground lamb
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon kosher salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground turmeric
⅛ teaspoon curry powder
1 tablespoon butter
1 sweet onion, chopped
2 (10.5 ounce) cans beef consomme
1 (14.5 ounce) can diced tomatoes with juice
1 (14 ounce) can organic beef broth
1 (14 ounce) can organic chicken broth
1 tablespoon honey
3 large carrots, halved lengthwise and thinly sliced
2 sweet potatoes, peeled and diced
1 (15 ounce) can garbanzo beans, rinsed and drained
1 cup lentils, rinsed and drained
½ cup chopped dried apricots
⅛ teaspoon cayenne pepper, or to taste
1 pinch ground black pepper to taste

Steps:

  • Mix ground lamb, cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder together in a bowl. Cover and put in the refrigerator for 2 hours to overnight.
  • Melt butter in a soup pot over medium-high heat; stir in onion. Cook, stirring frequently, until the onion has softened and turned translucent, 5 to 10 minutes. Reduce heat to medium and add spiced lamb mixture. Cook and stir until browned and crumbly, 5 to 7 minutes.
  • Add consomme, diced tomatoes, beef broth, chicken broth, and honey. Stir in carrots, sweet potatoes, garbanzo beans, lentils, apricots, cayenne pepper, and black pepper.
  • Bring soup just to a boil over medium-high heat, then reduce heat to low, and simmer until lentils and vegetables are tender, 15 to 20 minutes.

Nutrition Facts : Calories 381.8 calories, Carbohydrate 48.6 g, Cholesterol 43 mg, Fat 10.3 g, Fiber 12.9 g, Protein 23.8 g, SaturatedFat 4.3 g, Sodium 1303.5 mg, Sugar 13.6 g

HARIRA (SPICED MOROCCAN VEGETABLE SOUP WITH CHICKPEAS, CILANTRO, AND LEMON)



Harira (Spiced Moroccan Vegetable Soup with Chickpeas, Cilantro, and Lemon) image

A Muslim staple to break the daily fast of Ramadan, this soup has crossed over to the Moroccan Jewish tradition of breaking the fast of Yom Kippur.

Provided by Joan Nathan

Categories     Rosh Hashanah/Yom Kippur     Soup/Stew     Dinner     Kosher     Vegetarian     Chickpea     Lentil     Parsley     Cilantro     Carrot     Tomato

Yield 8-10 servings

Number Of Ingredients 18

4 tablespoons olive oil
1 large onion, diced (about 2 cups)
3 stalks celery, diced (about 1 1/2 cups)
3 large carrots, peeled and cut in rounds
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 to 1 teaspoon harissa or dried red chile flakes, plus more for serving
Salt to taste
1 bunch parsley, chopped (about 1 1/2 cups/75 grams), divided
1 bunch cilantro, chopped (about 1 1/2 cups/75 grams), divided
1 (15-ounce/425-gram) can tomatoes, crushed, or 2 cups (450 grams) tomato sauce
7 cups (1 2/3 liters) chicken or vegetable stock
1 cup (200 grams) dried chickpeas, soaked overnight and cooked or 1 (15-ounce/425-gram) can chickpeas, drained
1 cup (370 grams) green lentils
1 teaspoon freshly ground black pepper
2 tablespoons all-purpose unbleached flour
1 large egg
Juice of 2 lemons (about 1/4 cup)

Steps:

  • Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
  • Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. And don't forget to have some extra harissa in a plate on the side.

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