January 4, 2015
Harira (Moroccan Lamb And Lentil Soup)
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.
Yield: Serves 6 to 8
- 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.
- 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.