Moroccan Harira Soup

Ingredients

• 200g lamb shoulder or beef, diced small (optional — can omit for vegetarian)
• 1 can (14 oz) chickpeas, drained
• 1 can (14 oz) crushed tomatoes
• 100g green or brown lentils, rinsed
• 1 onion, finely diced
• 2 celery stalks, finely diced
• 3 cloves garlic, minced
• 1 tsp turmeric
• 1 tsp ginger
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/2 tsp black pepper
• Large pinch saffron
• 3 tbsp butter
• 1/4 cup fresh cilantro, chopped
• 1/4 cup flat-leaf parsley, chopped
• Juice of 1 lemon
• 3 tbsp flour or rice flour (to thicken)
• 8 cups water or stock
• Salt

Instructions

1. 1

   In a large pot, melt butter over medium heat. Add onion, celery, and garlic. Cook until soft, about 8 minutes.

2. 2

   Add all spices and stir 1 minute until fragrant.

3. 3

   Add meat (if using) and stir to coat. Cook 3-4 minutes.

4. 4

   Add crushed tomatoes, lentils, chickpeas, and water. Bring to a boil.

5. 5

   Reduce heat and simmer 30-40 minutes until lentils are very soft.

6. 6

   Mix flour with a little cold water to make a smooth slurry. Stir into the soup to thicken.

7. 7

   Add cilantro, parsley, and lemon juice. Simmer 5 more minutes.

8. 8

   Taste for salt. The soup should be rich, thick, and fragrant. Serve with crusty bread and dates — traditionally eaten to break the Ramadan fast.