Harira Soup

Harira is one of those soups that you can eat as a meal, traditionally alongside dates and some semolina bread. It is packed with flavor and all the nutrients you need for the day. It is both hearty and satisfying with every spoonful.

It doesn't take much to make this savory soup, the spices are what really brings it all together!

Here's what you'll need

• lamb chunks for stew (you can also use beef here if you'd like)

• green lentils

• chickpeas

• yellow onion

• parsley

• cinnamon

• turmeric

• ground ginger

• beef stock cube (chicken or vegetable stock can be used as a replacement)

• tomatoes

• flour

• tomato paste

• vermicelli pasta

Start by browning your meat in a large pot. Add in grated onion, chickpeas, stock cube, spices, and water to the browned meat. Gently mix.

You will want to bring to a boil and then turn down to simmer for 1 hour. While you are waiting, prepare the tomato puree and tomato paste/flour mixture:

• Peel the tomato. Add to blender with water and puree until smooth. Set aside.

• Mix ¼ cup flour with ½ cup water in a small bowl until a smooth paste forms. Incorporate tomato paste until mixture is even throughout.

Once the soup has been simmering for 1 hour, turn up the heat, adding in pureed tomatoes and tomato paste/flour mix. Bring to a boil, whisking constantly to break down paste.

Once the soup is boiling, add in vermicelli and boil lightly until pasta is cooked through, mixing often.

Garnish with parsley and fresh lemon juice and serve hot. Bon appetit!

How to Serve

Harira is best served with a squeeze of lemon juice and fresh parsley. To be enjoyed with dates!