Moroccan Harira Soup

3 steps

Updated at: Mon, 19 Feb 2024 05:17:47 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories604.3 kcal (30%)

Total Fat20.3 g (29%)

Carbs60.5 g (23%)

Sugars12.7 g (14%)

Protein45.6 g (91%)

Sodium1032.9 mg (52%)

Fiber9 g (32%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

30mlextra-virgin olive oil

1 poundboneless beef

lamb, veal, or goat shoulder meat cubes, 1 inch, or 2.5 cm

½ cuplentils

sorted, rinsed, and drained

½ cuptomato purée

6 cupsChicken Stock

or Vegetable

water

1 teaspoonras el hanout spice mix

½ teaspoonunrefined sea salt

salt

¼ cupmedium-grain rice

¼ cupcilantro

roughly chopped

¼ cupparsley

roughly chopped

1 cupchickpeas

cooked

16gtomato paste

Instructions

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.