Harira Moroccan Lentil Soup Recipes

BEST HARIRA (MOROCCAN CHICKPEA & LENTIL SOUP)

Steps:

• Heat the oil in a pot over medium high heat and brown the beef. Transfer the beef to a plate and set aside. (Leave the browned bits in the pot, those are going to give our harira tremendous flavor.)
• Add the onions and cook until soft and translucent and they turn golden, 6-8 minutes. Add the celery, garlic and ginger and cook for another two minutes. Add the tomatoes, tomato paste, spices preserved lemon and harissa (if using) and let the mixture simmer for a couple of minutes.
• Return the beef to the pot with the chickpeas and lentils. Add the broth, bring to a boil, cover and simmer over low heat for one hour. Add the rice, cover and continue to simmer for another 30 minutes.
• Stir in the olives, cilantro and parsley and simmer for another 5 minutes. Add salt and pepper to taste and more harissa if you prefer it spicier.
• Garnish with some chopped fresh cilantro and celery leaves. If you like, serve the harira with lemon wedges to squirt in some lemon juice. Harira is traditionally served with a side serving of dried dates.

CLASSIC MOROCCAN HARIRA: TOMATO, LENTIL, AND CHICKPEA SOUP

Steps:

• Gather the ingredients.
• Heat up the cooking oil in a 6-quart or larger pressure cooker. Add the meat.
• Cook for a few minutes, stirring to brown all sides.
• Add the pureed tomatoes, kosher salt, turmeric, parsley, cilantro, celery, pepper, cinnamon, ginger, onion, chickpeas, and smen (if using). Stir and add 3 cups of the water.
• Cover tightly and heat over high heat until pressure is achieved. Reduce the heat to medium and cook for 20 to 30 minutes. Remove from the heat and release the pressure.
• Add the lentils, tomato paste mixture, and the remaining 8 cups (2 quarts) of water. If at any point there's an oily surface forming on top of the soup, simply skim it off and discard. This can happen because of the meat's fat, if left on.
• Have the rice or vermicelli at hand, if using, but don't add yet.
• Cover the pot and heat the soup over high heat until pressure is achieved. Reduce the heat to medium and continue cooking. If adding rice, cook the soup on pressure for 30 minutes. Release the pressure and add the rice. Cover and cook with pressure for an additional 15 minutes. Taste for seasoning and add salt and pepper if desired. If using vermicelli, cook the soup on pressure for 45 minutes. Release the pressure, and add the vermicelli. Simmer the soup, uncovered, for 5 to 10 minutes or until the vermicelli is plump and cooked. Taste for seasoning and add salt and pepper if desired.
• While the soup is cooking, make a soup thickener by mixing together the flour and water.
• Mix well, but if the mixture is not smooth, pass it through a sieve to remove lumps.
• Bring the soup to a full simmer. Slowly, and in a thin stream, pour in 1/4 of the flour mixture. Stir constantly and keep the soup simmering so the flour doesn't stick to the bottom or cooks up in lumps.
• Add another 1/4 of the flour thickener. You will notice the soup beginning to thicken when you've used approximately half the flour mixture. The thickness of harira is up to you.
• Simmer the thickened soup, stirring occasionally, for 5 to 10 minutes to cook off the taste of the flour. Remove the soup from the heat, serve, and garnish with some chopped parsley. Enjoy.

HARIRA (MOROCCAN LENTIL SOUP)

Steps:

• Chop celery, onion, cilantro.
• Place the lamb (bones optional, for flavoring), spices, margarine, celery, onion, and cilantro into a large pot over a low heat.
• Stir tomatoes(without juice) into the mixture and let simmer for 15 minutes.
• Pour tomato juice, 7 cups water, and the lentils into the pot.
• Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours. Stirring occasionally.
• About 10 minutes before serving turn the heat to medium-high, place chickpeas and vermicelli into the soup, let cook about 10 minutes.
• Serve soup with lemon wedges on the side.
• This is optional: serve with warm slices of bread, dates and boiled eggs (cut in half and sprinkled with cumin and salt).

HARIRA: MOROCCAN CHICKPEA STEW WITH CHICKEN AND LENTILS

Steps:

• Pick over the chickpeas, cover with cold water, and soak overnight at room temperature. Drain chickpeas and rinse well with cold running water. Drain and set aside.
• Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat. Season the chicken pieces with 1/4 teaspoon each of salt and pepper. Add the chicken in batches, and cook until well browned, about 4 minutes per batch. Remove the chicken from the pot and set aside. Add the onions and celery and cook until softened, about 4 minutes. Add the ginger, turmeric, pepper, cinnamon, and nutmeg and cook, stirring constantly, for 1 minute. Return the chicken to the pan and add the tomatoes and their juices, stirring well. Stir in the chicken stock, lentils, and chickpeas and bring to a boil. Reduce heat to medium-low, cover, and cook at a gentle simmer for 1 hour.
• Add the rice and the remaining 1/2 teaspoon of salt and return the soup to a simmer. Cook covered for 30 minutes. Remove the lid, add the cilantro, parsley, and lemon juice and cook, uncovered for 5 minutes.
• Ladle into warmed soup bowls and garnish with fresh cilantro sprigs.