Moroccan Lamb Soup (Harira) Recipe

Name: Moroccan Lamb Soup (Harira)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried chickpeas; 2 tbsp butter; 2 medium onions, finely chopped; 2 sticks celery, finely chopped; 2 cloves garlic, crushed; 1 piece (1 1/2 inches) fresh ginger, grated; 1 tsp ground cinnamon; 1/2 tsp ground black pepper; None None Pinch saffron threads; 1 lb lamb, diced; 3 large tomatoes, seeded and coarsely chopped; 1/2 cup dried brown lentils; 2 tbsp flour; 1 1/2 cups cooked white long-grain rice; 1/2 cup fresh cilantro leaves; 2 tbsp lemon juice

Servings: persons

1 cup dried chickpeas
2 tbsp butter
2 medium onions, finely chopped
2 sticks celery, finely chopped
2 cloves garlic, crushed
1 piece (1 1/2 inches) fresh ginger, grated
1 tsp ground cinnamon
1/2 tsp ground black pepper
None None Pinch saffron threads
1 lb lamb, diced
3 large tomatoes, seeded and coarsely chopped
1/2 cup dried brown lentils
2 tbsp flour
1 1/2 cups cooked white long-grain rice
1/2 cup fresh cilantro leaves
2 tbsp lemon juice

1
Place chickpeas in a medium bowl. Cover with water; let stand overnight. Drain. Rinse under cold water; drain.
2
Melt butter in a large saucepan on medium heat. Cook onions, celery and garlic, stirring, until onion has softened. Add ginger, cinnamon, pepper and saffron; cook, stirring, until fragrant.
3
Add lamb to pan; cook, stirring, for 5 mins, or until lamb is browned. Add chickpeas and tomatoes; cook, stirring, for 5 mins, or until tomatoes have softened.
4
Add 8 cups hot water and stir; bring to a boil. Reduce heat to low; simmer, covered, for 45 mins. Add lentils; simmer, covered, for 1 hour.
5
Blend flour with 1/2 cup slightly cooled broth in a small bowl; return to pan with rice. Cook, stirring, until soup comes to the boil and thickens slightly. Remove from heat. Stir in cilantro and lemon juice. Season to taste.

844

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup dried chickpeas, 2 tbsp butter, 2 medium onions, finely chopped, 2 sticks celery, finely chopped, and more.

Yes, Moroccan Lamb Soup (Harira) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Lamb Soup (Harira)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions