Moroccan Harira Soup

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Step 1

Heat the oil in a large, heavy-bottomed saucepan over medium heat. Add the meat, onion, and celery, and stir to combine. Brown the meat and sauté the vegetables until soft, 3 to 5 minutes. Add the lentils, tomato purée, stock, Ras el Hanout, and salt. Bring to a boil over high heat, stir and reduce heat to low. Cover and simmer for an hour. The vegetables will be tender and the meat almost done.

Step 2

Carefully remove the lid and add the rice, cilantro, parsley, chickpeas, and tomato paste to the pot. Stir, increase heat to high, and bring to a boil.

Step 3

Reduce heat to low, cover, and simmer for another 20 minutes, or until meat, vegetables, and rice are tender, and soup has thickened.