---
title: Harira (Moroccan Tomato and Lentil Soup)
servings: 6
prep time: 20 minutes
cook time: 50 minutes
source: https://mycibora.com/recipes/harira
---

Gather @lamb shoulder{250%g}, @brown lentil{150%g}, @chickpea{1%can}, @crushed tomato{1%can}, @fresh cilantro{1%bunch}, @fresh parsley{0.5%bunch}, @ground ginger{1%tsp}, @ground turmeric{1%tsp}, @ground cinnamon{0.5%tsp}, @all-purpose flour{3%tbsp} and @black pepper{}.

Brown the lamb in the @olive oil{3%tbsp} in a large pot, then add the @onion{1}, @celery{2%stalk}, ginger, turmeric, cinnamon and half the herbs and cook 5 minutes. ~{5%minutes}

Add the crushed tomatoes, lentils and 1.5 litres of water; bring to a boil, then simmer covered for 30 minutes. ~{30%minutes}

Stir in the chickpeas and @vermicelli{50%g} and cook 8 minutes more. ~{8%minutes}

Whisk the flour into 250 ml of cold water until smooth, then pour it into the soup in a thin stream, stirring constantly.

Simmer 5 minutes until the soup turns glossy and coats the ladle; season with @salt{} and pepper. ~{5%minutes}

Stir in the remaining herbs and serve hot with @lemon{1} wedges — and dates on the side, Ramadan-style.