Harira

Description

A traditional soup from Morocco and Algeria with lentils, beans, rice,vegetables and meat.

Ingredients

1 c lentils (soaked overnight)
1 c chickpeas (soaked overnight)
2 q water
2 T olive oil
2 onion (minced)
1 lb lamb (diced)
6 tomato (peeled, deseeeded, cut)
2 t paprika (sweet or smoked paprika)
2 t cumin (ground cumin)
2 t coriander seed (ground coriander)
2 T salt (or to taste)
1 t pepper (or to taste, ground pepper)
1 c coriander (fresh leaves, chopped)
1 c parsley (fresh leaves, chopped)
2 c rice (long grain rice)
3 T flour
1 lemon (the juice only)

Instructions

  1. Heat the oil in a large pot and cook onions, stirring occasionally, until the onions are translucent.
  2. Add the meat and brown on all sides.
  3. Add paprika, cumin, ground coriander and stir a couple of time. Add the chopped tomato and cook 8-10 minutes.
  4. Add the water, chickpeas and lentils. Bring to the boil, reduce heat and simmer until the chickpeas are tender, 1-2 hours depending on the size and type.
  5. Add parsley, fresh coriander, lemon juice and rice to the pot and cook until the rice is done, 10-15 minutes.
  6. Mix the flour with a little water and add to the pot, stirring briskly to avoid lumps. Simmer 5-6 minutes.
  7. Check the seasoning, adding salt and ground pepper to taste.
  8. Pour into a soup bowl or ladle into individual ones.
  9. Serve.

Notes

If the liquid evaporates too quickly, add more boiling water.

Yield
12 servings
Preparation time
30
Cooking time
150
Total time
3 hours