Recipes  
Moroccan Lamb and Legume Soup (Harira)
Moroccan Lamb and Legume Soup (Harira)
Open in full-screen mode

Moroccan Lamb and Legume Soup (Harira)

Preparation
40 MIN
Cooking
2 H
Servings
6
Freezes
Share

Ingredients

Preparation

  1. In a small bowl, combine the flour with ¼ cup (60 ml) of the water. Set aside.
  2. In a large pot over medium-high heat, brown the meat in the oil. Season with salt and pepper. Add the celery, onion, cilantro stems and ginger. Cook for 2 minutes. Add the spices and cook for 1 minute, stirring to coat the meat and vegetables. Add the remaining water, the tomatoes and harissa. Bring to a boil. Simmer, partially covered, for 1 hour or until the meat is tender.
  3. Add the lentils and chickpeas. Cook for 20 minutes. Stir in the pasta and the flour-water mixture. Cook for 10 minutes. Slowly drizzle the egg into the hot soup. Cook for 1 minute without stirring. Mix well. Adjust the seasoning.
  4. Serve the soup in bowls. Garnish with the cilantro leaves and serve with lemon wedges.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.