Moroccan Harira
Allow about 1 hr for this Moroccan soup, which makes 6 servings. The main ingredients are lamb leg, green lentils and chickpeas. The cooking is mostly simmering and searing. It is on the lighter side, at about 380 calories and 28 g of protein per serving.
- Total time
- 1 hr
- Servings
- 6
- Difficulty
- Medium
- Calories
- 380 kcal
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Ingredients
For 6 servings
- 400 glamb leg
- 150 ggreen lentils
- 400 gchickpeas
- 400 gcanned crushed tomatoes
- 1onion
- 2 stalkscelery
- 20 gfresh ginger
- 1 tspground turmeric
- ½ tspground cinnamon
- 1 handfulfresh cilantro
- 1lemon
- 3 tbspolive oil
Instructions
- Cut the lamb leg into small 1.5cm cubes. Heat olive oil in a large pot over medium-high heat and sear the lamb for 5 minutes until browned. Remove and set aside.
- Dice the onion and celery stalks. Grate the fresh ginger. Sauté in the same pot for 4 minutes. Add the ground turmeric and ground cinnamon, stirring for 30 seconds.
- Return the lamb to the pot. Add the canned crushed tomatoes, rinsed green lentils, drained chickpeas, and 1 liter of water. Bring to a boil, then simmer covered for 45 minutes until the lamb and lentils are tender.
- Season with salt and pepper. Squeeze in the juice of the lemon. Chop the fresh cilantro and stir it in. Serve hot.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 28 g
- Fat
- 14 g
- Carbs
- 38 g
Approximate values for one serving.
About this recipe
- Cuisine: Moroccan
- Dish type: Soup
- In cookbook: Soups, Stews & Chilis
