January 4, 2015

Harira (Moroccan Lamb And Lentil Soup)

Recipe: Eric Vellend

Some supermarkets sell frozen lamb stewing meat from New Zealand that’s tailor-made for this recipe. Don’t add salt until the very end, as lentils take much longer to cook in the presence of sodium.


  • 2 lb. trimmed, boneless lamb shoulder or leg, cut into 1″ pieces
  • 5  cups homemade chicken stock
  • 6  cups water
  • 2 onions, finely chopped
  • 3 stalks celery, finely chopped
  • 3 cloves garlic, minced
  • 1⁄2  tsp cinnamon
  • 1⁄2  tsp turmeric
  • 1⁄2  tsp ground ginger
  • 1⁄8 tsp ground cloves
  • Large pinch saffron
  • 2 tbsp chopped cilantro stems
  • 1 cup diced canned tomatoes
  • 3⁄4 cup dried green lentils, picked over, rinsed
  • 1 19-oz. can chickpeas, drained, rinsed
  • Salt and pepper, to taste
  • 3⁄4 cup chopped cilantro leaves
  • Lemon wedges (for serving)


Yield: Serves 6 to 8

  1. Place lamb, stock and water in a large pot over high heat. Skim and discard fat and foam as they rise to surface. When it starts to boil, reduce heat to maintain simmer. Cook, 5 minutes, skimming often. Add onion, celery, garlic and spices. Cook, skimming occasionally, 1 hour.
  2. Add cilantro stems, tomatoes, lentils and chickpeas. Raise heat to high. When it starts to boil, reduce heat to maintain simmer. Cook, stirring occasionally, until lentils are tender, 20 to 30 minutes. Season with salt and pepper. Stir in cilantro. Serve in warmed bowls with lemon wedges.
Author: Angus Fergusson

House & Home February 2013

Tags: soup