Moroccan Harira Soup with Lamb, Lentils and Chickpeas

Ingredients

For the recipe

• 300 g raw boneless lamb leg, well trimmed of visible fat and cut into 1–1.5 cm / 1/2 inch cubes
• 28 g olive oil, about 2 tablespoons
• 150 g onion, peeled and very finely chopped
• 100 g celery with some tender leaves, finely chopped
• 600 g ripe tomatoes, cores removed, blended smooth; edible weight includes skins and seeds
• 30 g tomato paste, about 2 tablespoons
• 120 g dried green or brown lentils, picked over and rinsed; do not use split red lentils
• 240 g cooked chickpeas, drained, measured after cooking; see tips for a canned shortcut
• 25 g fresh flat-leaf parsley, tough stems removed and finely chopped
• 25 g fresh cilantro, tough stems removed and finely chopped
• 2 teaspoons ground ginger (4 g)
• 1 teaspoon ground turmeric (3 g)
• 1/2 teaspoon ground cinnamon (1.3 g)
• 1/2 teaspoon ground black pepper (1 g)
• 1 teaspoon fine salt (6 g)
• 1.7 litres water, divided: 600 ml for the lentils and 1.1 litres for the soup
• 35 g fine durum-wheat vermicelli, weighed dry and broken into short pieces
• 45 g all-purpose flour, for thickening
• 150 ml cool water, for the flour slurry
• 30 g fresh lemon juice, about 2 tablespoons
• Up to 400 ml extra hot water, only as needed to adjust the soup

Instructions

1. Prepare all vegetables and herbs before handling the lamb. Blend the prepared tomatoes until smooth, retaining the skins, seeds and juice for this home-style version. Trim and dice the lamb into small, even pieces.
2. Put the rinsed lentils in a small saucepan with 600 ml of the measured water. Bring to a boil, reduce to a gentle simmer and cook for about 20–30 minutes until tender but still holding their shape. Keep the cooking liquid. This separate, non-acidic cooking step helps the lentils soften predictably.
3. Meanwhile, heat the olive oil in a heavy pot of at least 5 litres / 5 quarts over medium-high heat. Add the lamb and cook for 5–7 minutes, turning occasionally, until lightly browned. Reduce the heat if the bottom darkens too quickly.
4. Add the onion and celery to the lamb. Cook over medium heat for 5 minutes until the onion softens. Stir in the ginger, turmeric, cinnamon and black pepper for 30 seconds, then stir in the tomato paste for another minute.
5. Pour in the blended tomatoes and the remaining 1.1 litres measured water. Add the salt, all the parsley and half the cilantro. Scrape any browned bits from the base, bring to a simmer and partially cover.
6. Simmer gently for 45–60 minutes, stirring occasionally, until the small lamb cubes are tender. If they are still firm, continue cooking in 10-minute intervals before proceeding. Add a little of the extra hot water if the liquid reduces too much.
7. Stir in the cooked lentils with all their remaining cooking liquid and the cooked, drained chickpeas. Simmer for 10 minutes to combine the flavors. The beans and lentils should already be tender before the flour is added.
8. Whisk the flour with 150 ml cool water in a jug until completely smooth. Stir a ladleful of hot soup into this slurry, then slowly pour it back into the gently simmering pot while stirring continuously.
9. Simmer the thickened soup for 5 minutes, stirring along the bottom so flour and lentils do not catch. Add the broken vermicelli and continue gently simmering for another 5–8 minutes, or as directed on its package, until tender. The flour should have cooked for at least 10 minutes in total.
10. Stir in the remaining cilantro and the lemon juice. The soup should be lightly thickened and pourable, not a paste. Add some of the remaining hot water as needed, and bring back to a simmer after any substantial addition.
11. Taste and adjust seasoning only after checking the final thickness. Divide evenly among six bowls, including equal amounts of lamb, chickpeas and lentils, and serve hot.