The BEST Moroccan Soup: Harira

Print the recipe here: https://www.dimitrasdishes.com/morocc...

Ingredients
1/4 cup olive oil
12 oz (340g) boneless lamb, chicken, or beef
1 large onion, finely chopped
5-6 garlic cloves, grated
28 oz (800g) crushed tomatoes
2 tablespoons tomato paste
2 ribs celery with leaves, finely chopped
15 oz (425g) canned cooked chickpeas, rinsed and drained
1 cup uncooked green lentils, soaked and rinsed
1/4 cup rice or vermicelli noodles
8 cups chicken broth or water
1 tablespoon all-purpose flour
lemon wedges
1 cup finely chopped fresh parsley or cilantro leaves
The Spices:

2 teaspoons salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground dried ginger
crushed red pepper flakes, to taste
Instructions
Cut the lamb into about 1/2-inch pieces, around the same size of the chickpeas. Add teh lamb to a large dutch oven pot along with the olive oil.

Cook the lamb over medium heat until browned. About 5-8 minutes.

Add the onion and a pinch of salt. Cook until the onion is soft. About 7-8 minutes over medium heat.

Add the garlic and warm through for a few seconds until fragrant.

Add the tomato paste and the spices and cook for about a minute taking care not to burn the spices.

Add the celery, broth, tomatoes, chickpeas, and lentils and bring to a boil. Reduce the heat to medium-low and cook for 45 minutes or until the chickpeas and meat is soft and tender.

Combine the flour with 3-4 tablespoons of water and mix together until smooth. Add to the soup along with the vermicelli noodles. Mix together and add more liquid if needed. Also taste and adjust the seasoning if needed. Cook for 10-15 minutes or until the noodles are cooked and the soup has thickened.

The soup should be thick but at a pourable constistency.

Top with the cilantro and serve with lemon wedges. Kali Orexi!

Notes
Make it vegan: Omit the lamb and follow the recipe.

Gluten-free: Omit the flour and vermicelli and add rice instead.

Instant Pot: Set the Instant Pot to saute and add the olive oil and lamb. Cook until golden. Add the onion and saute until golden. Add the garlic, tomato paste and spices and toast until fragrant. Add all of the remaining ingredients except for the flour, cilantro, and vermicelli. Set the intsant Pot to High Pressure and seal the vent. Pressure cook for 20 minutes. Allow the pressure to naturally release for 10 minutes. Carefully remove the lid and set the Instant Pot to the Saute Setting. Add the flour and water mixture, the vermicelli, and the cilantro. Taste and adjust the seasoning if needed and add more broth also if needed. Cook until the vermicelli is cooked and the soup has thickened.

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes