Harira is a traditional Moroccan soup of tomato, lentils and chickpeas. It’s warmly fragrant, full bodied and hearty. This a great way to use up any left over slow roasted lamb shoulder too (if you have any).
As with most traditional recipes, one family’s Harira can vary greatly from the next. Feel free to vary the type of stock, spices and herbs to tailor it to your tastes and needs.
Recipe & images courtesy of Alana Lowes.
Harira (Moroccan Lamb, Tomato & Lentil Soup)
using left over cooked lamb shoulder
Serves: 6 people | Prep Time: 15-20 mins | Cook Time: 1 hour 45 mins
3 tbsp olive oil
3 golden shallot onions (or 1 brown onion), finely chopped
3 garlic cloves, finely chopped
2 tbsp tomato paste
2 tsp ground cumin
2 tsp sweet paprika
½ tsp ground cloves
½ tsp sea salt flakes
3 bay leaves
1L (4 cups) beef stock
2 x 400g cans diced tomatoes
¼ cup coriander leaves, finely chopped
1 x 400g can chickpeas, rinsed and drained
1 x 400g can brown lentils, rinsed and drained
600g slow cooked lamb shoulder, shredded
Extra coriander leaves, Greek yoghurt, dukkha and pita bread to serve.
Heat the oil in a large saucepan over a medium heat. Add the onion and garlic and cook, stirring, for 3-4 mins or until softened and the onion is translucent. Add the tomato paste, cumin, sweet paprika, cloves, salt flakes and bay leaves and continue to cook, stirring for a further 1 min, take care not to burn. Add the stock, diced tomatoes and coriander, stir to combine and make sure you scrap the bottom of the pan to dislodge any pieces stuck to the bottom. Bring to a simmer, then cover and reduce heat to low. Cook for 1 hr 15 mins.
After 1 hr 15 mins, add in the chickpeas and lentils and cook for a further 20 mins, then add in the cooked shredded lamb and cook for a further 10 mins or until the lamb is heated through and the soup is reduced slightly and thickened.
Serve with the extra coriander, yoghurt, dukkha and warmed pita bread. Season with salt and pepper as needed.
Slow Roasted Lamb Shoulder