Lamb Main

Moroccan lamb, tomato and lentil soup (Harira)

Name: Moroccan lamb, tomato and lentil soup (Harira)
Prep time: 20 min
Cook time: 145 min
Total time: 165 min
Yield: 6
Ingredients: 40.00 ml olive oil; 700g diced lamb (we used shoulder); 1 onion, chopped; 2 garlic cloves, chopped; 40.00 ml tomato paste; 11/2 tsp ground cumin; 2 tsp sweet paprika; 1/2 tsp ground cloves; 1 bay leaf; 4 cups (1L) beef stock; 2 x 400g cans tomatoes; 1/2 bunch coriander, leaves finely chopped, plus extra leaves to serve; 2 x 400g cans Organic Chickpeas, rinsed, drained; 2 x 400g cans brown lentils, rinsed, drained; Thick Greek-style yoghurt, to serve; Toasted pita bread, to serve

10 ratings

20m

2h 25m

Harira (Moroccan lamb, tomato and lentil soup)

Jump to recipe

This hearty, fragrant soup is sure to satisfy. Don't do dairy? Just omit the yoghurt.

2 tbs extra virgin olive oil
700g diced lamb (we used shoulder)
1 onion, chopped
2 garlic cloves, chopped
2 tbs tomato paste
11/2 tsp ground cumin
2 tsp sweet paprika
1/2 tsp ground cloves
1 bay leaf
4 cups (1L) beef stock
2 x 400g cans tomatoes
1/2 bunch coriander, leaves finely chopped, plus extra leaves to serve
2 x 400g cans Macro Organic Chickpeas, rinsed, drained
2 x 400g cans brown lentils, rinsed, drained
Thick Greek-style yoghurt, to serve
Toasted pita bread, to serve

Method

1.

Heat the oil in a large saucepan over medium-high heat. Season the lamb, then in batches, cook, turning, for 4-5 minutes until browned. Remove from the pan and set aside.
2.

Add the onion and garlic to the pan and cook, stirring, for 3-4 minutes until softened. Return the lamb to the pan with the tomato paste, spices and bay leaf. Cook, stirring, for 1 minute, then add the stock, chopped tomato and coriander. Bring to a simmer, then cover and reduce heat to low. Cook for 1 hour, then stir in chickpeas and lentils. Cover and cook for 30 minutes, then remove the lid and cook for a further 30 minutes or until the lamb is tender and the soup is slightly reduced and thickened.
3.

Garnish with extra coriander and serve with yoghurt and pita bread.