Harira – Moroccon Lamb Soup

Another lamb soup recipe, this is thick with lentils, chickpeas, pasta and full of flavour of tumeric, ginger, paprika. A very nutritious and economical one pot meal.

6 tbspns olive oil

500 g lamb (any cheap cuts, the meat will fall off the bones if used)

1 large onion, chopped

1 medium carrot, sliced (I used 2)

2 stalks celery, sliced

1 tsp each tumeric, ginger, paprika and black pepper

400 g tin of tomatoes (or equivalent fresh)

3/4 cup brown lentils

1/4 cup chopped coriander (could use dried)

1/2 cup dry pasta or risoni

400 g cooked or canned chickpeas

1 lemon, juiced

2 – 3 tsp salt

extra coriander or mint to garnish

Brown the meat, add vegetables and saute.

Stir in spices, add around 8 cups water, tomatoes, lentils and coriander. Simmer

1/2 hours.

Remove meat from bones if necessary, add pasta, chickpeas and lemon juice and simmer another 15 minutes.

Check seasoning and adjust if necessary, Serve with chopped mint or coriander.

IMG_2660

 

This recipe freezes well.

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6 thoughts on “Harira – Moroccon Lamb Soup

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