Moroccan Harira Soup Recipe

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Ingredients

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Soak the lentils in boiling water for 30 minutes. Wash the rice if using.

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Add the olive oil to a pot, and heat it until sizzling. Add the chopped onions. Saute for 2 minutes, then add the beef chunks.

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Saute until the beef is browned, about 10-12 minutes. Mix every so often so nothing burns. Add the finely chopped celery and saute for another 3-5 minutes, until softened.

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Add the drained chickpeas and drained lentils and mix. Add the chopped parsley, cilantro, and the spices and mix again.

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Let it come to a boil for about 5 minutes before lowering the heat to low and covering. Let it cook for 30-40 minutes before adding in the rice or the vermicelli. Let it cook for another 10 minutes or until the rice or vermicelli are plump and soft.

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Mix the flour and water until well combined and not lumpy and drizzle it in the soup. Mix for a few minutes, and serve with some more parsley or cilantro and lemon wedges.

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Moroccan Harira Soup Recipe

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Moroccan Harira Soup is a staple in the Middle East, especially during the month of Ramadan. It's savory, zesty, and absolutely hearty and delicious.

Ingredients

Canned chickpeas Ground cinnamon Ground ginger Bouillon powder Tomato sauce Olive oil Black pepper Yellow onion Tomato paste Basmati rice Brown lentils

Celery Beef Tumeric Parsley Salt Cilantro Flour Water

Soak the lentils in boiling water for 30 minutes. Wash the rice if using.

Add the olive oil to a pot, and heat it until sizzling. Add the chopped onions. Saute for 2 minutes, then add the beef chunks.

Saute until the beef is browned, about 10-12 minutes. Mix every so often so nothing burns. Add the finely chopped celery and saute for another 3-5 minutes, until softened.

Saute until the beef is browned, about 10-12 minutes. Mix every so often so nothing burns. Add the finely chopped celery and saute for another 3-5 minutes, until softened.

Add the drained chickpeas and drained lentils and mix. Add the chopped parsley, cilantro, and the spices and mix again.

Dissolve the tomato paste in the 5 cups of water and add to the pot along with the tomato sauce.

Let it come to a boil for about 5 minutes before lowering the heat to low and covering. Let it cook for 30-40 minutes before adding in the rice or the vermicelli. Let it cook for another 10 minutes or until the rice or vermicelli are plump and soft.

Mix the flour and water until well combined and not lumpy and drizzle it in the soup. Mix for a few minutes, and serve with some more parsley or cilantro and lemon wedges.

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