Harira – Moroccan lamb and lentil soup

The Moroccan lamb and lentil soup is a delicious soup, that may as well be classified as a full meal because it is filling, it is a perfect meal for the season. You can prepare this over the stove or instant pot, the cooking process is similar, It is really delicious, and would like you to try it out for dinner today.

Check out more amazing recipes at https://www.ileoja.ca/african-recipes/

Harira – Moroccan lamb and lentil soup

Recipe by wisdomgreatCuisine: Continental, healthyDifficulty: Medium
Servings

6

servings
Prep time

20

minutes
Cooking time

1

hour 

40

minutes
Total time

2

hours 

The Moroccan lamb and lentil soup is a delicious soup, that may as well be classified as a full meal because it is filling, it is a perfect meal for the season. You can prepare this over the stove or instant pot, the cooking process is similar, It is really delicious, and would like you to try it out for dinner today.

Ingredients

  • 2 tablespoons olive oil

  • 2 lb. diced lamb

  • 1 onion, chopped

  • 2 garlic cloves, chopped

  • 2 tablespoons tomato paste

  • 11/2 teaspoons ground cumin

  • 2 teaspoons sweet paprika

  • 1/2 teaspoon ground cloves

  • 1 bay leaf

  • 4 cups beef stock

  • 2 cans Ardmona Rich & Thick Classic Tomatoes

  • 1/2 bunch coriander, leaves finely chopped,

  • 2 cans chickpeas, rinsed, drained

  • 2 x 400g cans brown lentils, rinsed, drained

Directions

  • Heat the oil in a large saucepan over medium-high heat.
  • Season the lamb, then in batches, cook, turning, for 4-5 minutes until browned. Remove from the pan and set aside.
  • Add the onion and garlic to the pan and cook, stirring, for 3-4 minutes until softened.
  • Return the lamb to the pan with the tomato paste, spices and bay leaf.
  • Cook, stirring, for 1 minute, then add the stock, chopped tomato and coriander.
  • Bring to a simmer, then cover and reduce heat to low.
  • Cook for 1 hour, then stir in chickpeas and lentils.
  • Cover and cook for 30 minutes, then remove the lid and cook for a further 30 minutes or until the lamb is tender and the soup is slightly reduced and thickened.
  • Sprinkle chopped parsley on top.

Check out more amazing recipes at https://www.ileoja.ca/african-recipes/

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