Harira soup (hearty lentil)

A hearty Moroccan delight

3/4 pound boneless shoulder of lamb
1 large onion
1 inch ginger root
1 cup lentils
4 tablespoons chopped parsely
1-2 stalks celery, diced
1 stick cinnamon
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon cumin
salt and pepper
3 tablespoons flour
1 tablespoon lemon juice
1/2 cup rice
4 tablespoons chopped cilantro
1 15 oz can tomato sauce
1 tablespoon butter


COURSE: Soups and Stews

CUISINE: Moroccan


  1. Dice meat finely. Peel and chop onion. Slice and grate ginger root. In a stockpot, combine onion, ginger, meat, lentels, parsley, celery, cinnamon stick, turmeric, paprika and cumin. Add 3 litres water and bring to a boil. Season with salt and pepper, cover and simmer for 1 hour over medium heat
    In the meantime, mix flour with 1/2 cup water. Add lemon juice and set aside for an hour at room temperature.
    Add rice to stockpot and simmer for an additional 20 minutes.
    Wash and chop cilantro. Add to soup along with tomato sauce and butter. Stir and simmer for 5 minutes.
    Remove cinnamon stick from soup. Remove stockpot from heat and add flour, mixing carefully. Bring to a bil again and cook for an addiional 5 minutes, stirring serval times. Season again with salt and pepper. Serve piping hot.
    serves 6