Hearty Moroccan Soup with Lentils & Chickpeas
By Heidi Allison
In Morocco, this thick and hearty soup, which goes by the moniker, Harira, is traditionally served on special occasions and religious celebrations. With at least twelve regional variations, Harira is differentiated by the legumes and vegetables used in its preparation.
With a texture somewhere between a thick soup and a stew, Harira is prepared as a vegetarian meal, or with small amounts of lamb, chicken or beef. Classically served to break a 30-day fast, this dish is meant to nourish the body without weighing it down with “heavy” animal proteins, which may be hard to digest. In this rendition, a small amount of pan-seared lamb shoulder, lamb bone and chicken/beef bone broth act as the supporting players, adding a savory richness to the finished dish, while the star of the show is the spiced legumes. Served as a meal on its own, Harira is best paired with crusty French bread, grilled flatbread and salted garlic labneh, Obligatory garnishes include fresh lemon wedges, minced cilantro, chopped flat-leaf parsley, and spicy harissa.
To ensure the cinnamon enhances, rather than overpowers this dish, remove one cinnamon stick after one hour of simmering — before you add the tomato and legumes. As with all great soups, it is crucial to use a good-quality stock; I recommend Butcher’s brand bone broth (which uses only 3 ingredients). Better yet, if you have the time, you’ll get the best results using a homemade lamb stock made with lamb neck bones, filtered water and carrots. And… add freshly squeezed lemon juice before serving—it’s the secret ingredient that adds sparkle, zest, and piquancy to the dish!
Lentil Chickpea and Lamb Soup with Toasted Cumin
Makes: 10 cups
Ingredients
1 cup non-GMO cornstarch
1 lb. bone-in lamb shoulder, cut into 2-inch cubes; bone reserved
¼ teaspoons each of k salt and freshly-ground black pepper
4 tablespoons olive oil
1 yellow onion, peeled and chopped
1 large shallot, peeled and chopped
3 ribs celery, washed and chopped
2 carrots, peeled and chopped
3 cloves garlic, peeled and smashed
1 tablespoons cumin seeds
2 teaspoons ground turmeric
2 teaspoons smoked paprika
2 (3-inch) pieces whole cinnamon
1 tablespoon runny honey
2 bay leaves
2 tablespoons double concentrated tomato paste
3 cups chicken stock
1 cup lamb or beef stock
1 pkg. Melissa’s Steamed Lentils, rinsed and drained
1 pkg. Melissa's Steamed Chickpeas, rinsed and drained
14. oz crushed tomatoes, drained
1 small bunch flat-leaf parsley, minced
1 small bunch cilantro, minced
2 lemons, cut into quarters
Preparation
Place cornstarch on a large piece of aluminum foil and set aside. Sprinkle lamb chunks with salt and pepper, then roll in cornstarch to coat. Shake off excess and set aside on a plate.
Place oil into a large Dutch oven or heavy-bottomed skillet, and heat on medium until warm. Add lamb and sauté till golden brown, then turn with tongs to sauté the other side till golden brown. Remove lamb pieces from Dutch oven and set aside on a plate. Add onions, celery, carrots and cook till onion changes color and softens. Add smashed garlic and cumin seeds, and sauté till lightly browned and fragrant—about 1 minute. Add spices, honey, bay leaves and tomato paste and stir for about 30 seconds. Pour in stock and bring to a boil. Add lamb back to pot, stir and reduce heat to a simmer. Cover and cook for 1 hour.
Remove one cinnamon stick from the pot, and add crushed tomatoes, chickpeas and lentils. Stir and cook, uncovered, for an additional 35 minutes, stirring occasionally. Add more water if soup gets too thick. Season with salt and pepper. Remove the bay leaves and remaining cinnamon stick. Squeeze one lemon over the soup and stir to combine. Ladle soup into serving bowls and serve with fresh lemon wedges, minced fresh cilantro, minced flat-leaf parsley and harissa paste.
With a texture somewhere between a thick soup and a stew, Harira is prepared as a vegetarian meal, or with small amounts of lamb, chicken or beef. Classically served to break a 30-day fast, this dish is meant to nourish the body without weighing it down with “heavy” animal proteins, which may be hard to digest. In this rendition, a small amount of pan-seared lamb shoulder, lamb bone and chicken/beef bone broth act as the supporting players, adding a savory richness to the finished dish, while the star of the show is the spiced legumes. Served as a meal on its own, Harira is best paired with crusty French bread, grilled flatbread and salted garlic labneh, Obligatory garnishes include fresh lemon wedges, minced cilantro, chopped flat-leaf parsley, and spicy harissa.
To ensure the cinnamon enhances, rather than overpowers this dish, remove one cinnamon stick after one hour of simmering — before you add the tomato and legumes. As with all great soups, it is crucial to use a good-quality stock; I recommend Butcher’s brand bone broth (which uses only 3 ingredients). Better yet, if you have the time, you’ll get the best results using a homemade lamb stock made with lamb neck bones, filtered water and carrots. And… add freshly squeezed lemon juice before serving—it’s the secret ingredient that adds sparkle, zest, and piquancy to the dish!
Lentil Chickpea and Lamb Soup with Toasted Cumin
Makes: 10 cups
1 cup non-GMO cornstarch
1 lb. bone-in lamb shoulder, cut into 2-inch cubes; bone reserved
¼ teaspoons each of k salt and freshly-ground black pepper
4 tablespoons olive oil
1 yellow onion, peeled and chopped
1 large shallot, peeled and chopped
3 ribs celery, washed and chopped
2 carrots, peeled and chopped
3 cloves garlic, peeled and smashed
1 tablespoons cumin seeds
2 teaspoons ground turmeric
2 teaspoons smoked paprika
2 (3-inch) pieces whole cinnamon
1 tablespoon runny honey
2 bay leaves
2 tablespoons double concentrated tomato paste
3 cups chicken stock
1 cup lamb or beef stock
1 pkg. Melissa’s Steamed Lentils, rinsed and drained
1 pkg. Melissa's Steamed Chickpeas, rinsed and drained
14. oz crushed tomatoes, drained
1 small bunch flat-leaf parsley, minced
1 small bunch cilantro, minced
2 lemons, cut into quarters
Preparation
