Harira (Moroccan Lamb, Chickpea and Lentil Soup) with Vermicelli
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Ingredients
- 350 g lamb shoulder, diced
- 1 onion, finely chopped
- 2 celery stalks, diced
- 2 garlic cloves
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 400 g chickpeas, drained and rinsed
- 100 g red lentils, rinsed
- 400 g chopped tomatoes
- 50 g vermicelli pasta
- 3 tbsp fresh coriander, chopped
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 541 kcal
- Protein
- 32.5 g
- Carbohydrate
- 45.6 g
- of which sugars
- 6.6 g
- Fat
- 23.8 g
- of which saturates
- 8.9 g
- Fibre
- 9.9 g
- Salt
- 0.55 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large saucepan and brown the lamb shoulder for 4-5 minutes, then stir in the onion and celery and cook for 6 minutes until softened.
- 2
Add the garlic, ground ginger and ground turmeric and cook for 1 minute, then add the chopped tomatoes, chickpeas and 1 litre water. Cover and simmer for 35 minutes, until the lamb is tender.
- 3
Stir in the red lentils and simmer for 10 minutes, then add the vermicelli pasta and cook for a further 5 minutes, until the lentils and pasta are tender and the soup has thickened.
- 4
Stir through the fresh coriander and check the seasoning before serving hot.
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