Moroccan Harira Soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat olive oil in a stock pot over medium high heat and cook cubed lamb (or other optional meat) until nicely browned and some fat has rendered, 5 min.

Step 2

Toss in diced onion and generous pinch of salt. Cook, stirring often, until onion is soft and lightly browned, 4 to 5 min. Season with spice mix. Add minced garlic and cook until fragrant, 30 sec to 1 min.

Step 3

Add tomato paste and cook, stirring, for about 1 min. Then add chicken broth, crushed tomatoes, and celery. Stir until well combined, add water to desired thickness (2 cups is still fairly thick), and let come to a boil over high heat

Step 4

When the soup is boiling, add chickpeas and green lentils; season with salt to taste. Reduce to medium low and let simmer for 30 min, stirring occasionally.

Step 5

Mix flour and 2 tbsp water and drizzle slurry into soup to thicken. Bring back to a simmer and add add half of the chopped herbs. Simmer on medium low until meat and lentils are perfectly tender and soup has thickened. About 20 min.

Step 6

Stir in vermicelli and cook until tender, 10 to 15 min. Taste and adjust, add seasoning if needed, add cayenne. Add remaining chopped herbs and finish with lemon juice

Step 7

Serve immediately with a drizzle of olive oil