Best 5 Harira Lamb Soup With Chick Peas And Lentils Recipes

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Harira is a traditional North African soup or stew made with lamb, chickpeas, and lentils. It is a hearty and flavorful dish that is perfect for a cold winter day. This Moroccan soup is often served during Ramadan, the Muslim holy month of fasting, as it is a nutritious and filling meal that can help to break the fast. Harira is typically made with a variety of vegetables, such as tomatoes, onions, and carrots, and is flavored with a variety of spices, such as cumin, coriander, and paprika. The lamb is usually cooked until it is fall-off-the-bone tender, and the chickpeas and lentils are cooked until they are soft. Harira is typically served with a side of bread or couscous, and is a delicious and satisfying meal that is sure to please everyone at the table.

Check out the recipes below so you can choose the best recipe for yourself!

MOROCCAN LAMB, CHICKPEA, AND LENTIL SOUP (HARIRA)



Moroccan Lamb, Chickpea, and Lentil Soup (Harira) image

This Moroccan lamb, chickpea, and lentil soup, also known as harira, is hearty, filling, and delicious.

Provided by Karen Kerr

Categories     Soup, stew

Yield 6 servings

Number Of Ingredients 21

2 tablespoon olive oil
2 yellow onions, chopped
2 celery stalks, chopped
2 carrots, peeled and chopped
3 cloves of garlic, smashed
1 tablespoon cumin seeds
1 pound of ground lamb
1 tablespoon ground turmeric
2 teaspoons paprika
2 teaspoons cinnamon
2 teaspoons sugar
2 bay leaves
2 tablespoon tomato paste
4 cups chicken stock (or lamb stock if you have it available)
1 (14 ounce) can chickpeas (garbanzo beans) rinsed and drained
1 (14 ounce) can diced tomatoes, drained
1 (14 ounce) can brown lentils, rinsed and drained
Large handful of cilantro, coarsely chopped
Large handful of flat leaf parsley, coarsely chopped
Salt and freshly ground black pepper
Lemon slices for garnish

Steps:

  • In a large (6+ quart) sauce pan, heat the olive oil. Add the onions, clery, and carrots, and cook until the onions soften and begin to turn golden.
  • Add the garlic and cumin seeds and add the lamb. Cook until the lamb is broken up and lightly browned.
  • Add the turmeric, paprika, cinnamon, sugar, bay leaves, and tomato paste.
  • Add the stock and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for 30 minutes.
  • Add the tomatoes, chickpeas, and lentils. Cover, and cook for an additional 20 minutes.
  • Remove the cover, and cook until the mixture is "stew-like," about 10 minutes more.
  • Stir in the cilantro and parsley and season with salt and pepper to taste.
  • Serve with lemon wedges and additional parsley and cilantro.

HARIRA SOUP



Harira Soup image

Harira, a savory Moroccan soup made with dried legumes - lentil, chickpeas, fava beans - is traditionally cooked with lamb or lamb broth, but this version is vegetarian. Though it is typically eaten to break the fast during Ramadan, it is served throughout the rest of the year as well. The soup tastes best the following day, when flavors have melded, but may thicken when refrigerated. Thin with water or broth when reheating, and adjust the salt.

Provided by David Tanis

Categories     soups and stews, appetizer

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil or butter
1 large onion, finely diced, about 2 cups
4 garlic cloves, minced
1 tablespoon dried ginger
1 1/2 teaspoons black pepper
2 teaspoons turmeric
1 teaspoon toasted and ground cumin
1/4 teaspoon cayenne
1/2 teaspoon crumbled saffron
1 (3-inch) piece cinnamon stick or 1/4 teaspoon ground cinnamon
4 cups diced ripe tomato, fresh or canned
2 tablespoons chopped celery leaves
2 tablespoons chopped cilantro
Salt
1 cup brown lentils, rinsed
1 cup red lentils, rinsed
1 cup peeled dried fava beans (or substitute 1 cup dried chickpeas, soaked overnight)
1/4 pound angel hair pasta or vermicelli, broken into 1-inch pieces
Lemon wedges, for serving

Steps:

  • Put olive oil in a large heavy-bottomed soup pot over medium-high heat. Add onion and cook, stirring, until softened and lightly colored, 8 to 10 minutes. Stir in garlic, ginger, pepper, turmeric, cumin, cayenne, saffron and cinnamon. Cook for about 2 minutes more.
  • Add tomato, celery leaves and cilantro and bring to a brisk simmer. Cook, stirring, about 5 minutes, until mixture thickens somewhat, then add 1 teaspoon salt, the brown lentils, red lentils and dried favas. Add 8 cups water. Bring to a boil, then reduce to a gentle simmer, covered with the lid ajar.
  • Let soup simmer for 30 minutes, then taste broth and adjust salt. Cook for 1 hour more at a gentle simmer, until the legumes are soft and creamy. It may be necessary to add more liquid from time to time to keep soup from being too porridge-like. It should be on the thick side, but with a pourable consistency. (With every addition of water, taste and adjust for salt.)
  • Just before serving, add pasta and let cook for 2 to 3 minutes. Ladle soup into small bowls and pass lemon wedges for squeezing.

Nutrition Facts : @context http, Calories 302, UnsaturatedFat 4 grams, Carbohydrate 51 grams, Fat 5 grams, Fiber 8 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 353 milligrams, Sugar 6 grams, TransFat 0 grams

HARIRA



Harira image

This is the soup that Moroccans traditionally use to break the fast every night of Ramadan. Season with salt, pepper, mint leaves and cinnamon to taste.

Provided by Becky

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 2h45m

Yield 6

Number Of Ingredients 18

1 pound cubed lamb meat
1 teaspoon ground turmeric
1 ½ teaspoons ground black pepper
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cayenne pepper
2 tablespoons margarine
¾ cup chopped celery
1 onion, chopped
1 red onion, chopped
½ cup chopped fresh cilantro
1 (29 ounce) can diced tomatoes
7 cups water
¾ cup green lentils
1 (15 ounce) can garbanzo beans, drained
4 ounces vermicelli pasta
2 eggs, beaten
1 lemon, juiced

Steps:

  • Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
  • Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours.
  • About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente). Stir in lemon and eggs, let eggs cook 1 minute.

Nutrition Facts : Calories 467.4 calories, Carbohydrate 50 g, Cholesterol 116.4 mg, Fat 16.7 g, Fiber 13.3 g, Protein 29.4 g, SaturatedFat 5.8 g, Sodium 593.8 mg, Sugar 6.5 g

HARIRA - CHICKPEA AND LENTIL SOUP



Harira - Chickpea and Lentil Soup image

I am posting it here for safe keeping and will be making before long. It looks absolutely delicious. It is a traditional Ramadan Soup. UPDATE - I have now made the soup and love it; I made it with red lentils which worked fine.

Provided by Deantini

Categories     Clear Soup

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 17

1/2 bunch cilantro, fresh
1/2 bunch parsley, fresh
4 cups chicken broth
1/2 cup green lentil (or brown)
0.5 (19 ounce) can chickpeas, drained and rinsed
1 (19 ounce) can tomatoes, drained and chopped
1 onion, chopped
1 teaspoon cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon black pepper
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon cinnamon
1 lemon, thinly sliced
6 pitted dates, halved (optional)

Steps:

  • Chop 2 tbsp each of cilantro and parsley, set aside.
  • Tie together the remainder of the parsley and cilantro bunches and place in large sauce pan. Add chicken stock and bring to boil. Reduce heat to low, cover and simmer for 15 minute Discard herb bundle.
  • Add lentils, cover and simmer for 15 minute.
  • Add chickpeas, tomatoes, onions, cinnamon, cumin, ginger, tumeric, and pepper, cover and simmer for 30 minute.
  • Remove 3 cups of soup and blend with hand blender or food processor.
  • Return to pot and heat through. Stir in lemon juice, oil and reserved herbs.
  • Ladle soup into bowls and sprinkle with cinnamon and top of lemon slices and dates.

HARIRA (CHICKPEA, LAMB AND CORIANDER SOUP)



Harira (Chickpea, Lamb and Coriander Soup) image

This is a wonderfully spiced and filling soup. Mmmmm, wish we had a winter around here... This is North African comfort food at it's best. Serve with toasted pita or Morrocan flat bread drizzled with a bit of good quality olive oil. If you're not crazy about cloves, like my DH, you can reduce to 1/4 tsp and adjust from there.

Provided by Jostlori

Categories     Stew

Time 2h40m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
2 small brown onions, chopped
2 large garlic cloves, crushed
1 lb lamb shoulder steak, trimmed of excess fat and cut into small chunks
1 1/2 teaspoons cumin, ground
2 teaspoons paprika
1/2 teaspoon clove, ground
1 bay leaf
2 tablespoons tomato paste
5 1/4 cups beef stock
3 (10 ounce) cans chickpeas (or less, depending on your taste)
28 ounces tomatoes, diced (use a GOOD quality tomato)
1/2 cup coriander, finely chopped (cilantro)
fresh coriander leaves, for garnish
black olives, for garnish

Steps:

  • Heat the oil in a large heavy-bottomed saucepan or stockpot. Add the onion and garlic and cook for 5 minutes, or until softened.
  • Add the meat in batches, and cook over high heat until the meat is browned on all sides. Return all the meat to the pan.
  • Add the spices and bay leaf to the pan and cook until fragrant. Add the tomato paste and cook for about 2 minutes, stirring constantly.
  • Add the stock to the pan, stir well and bring to a boil.
  • Add the chickpeas, tomato and chopped coriander to the pan. Stir, then bring to a boil. Reduce heat and simmer for 2 hours, or until the meat is tender. Stir occasionally. Season to taste with salt and pepper.
  • Serve garnished with coriander leaves and small black olives.

Tips:

  • Use high-quality lamb for the best flavor. Look for lamb that is fresh, not frozen, and has a good amount of marbling.
  • If you don't have time to soak the chickpeas and lentils overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour.
  • Add more vegetables to the soup, such as carrots, celery, or zucchini. This will make the soup even more nutritious and flavorful.
  • Season the soup to taste with salt, pepper, and cumin. You can also add a squeeze of lemon juice or a dollop of yogurt for extra flavor.
  • Serve harira soup hot, garnished with fresh cilantro or parsley.

Conclusion:

Harira soup is a delicious and hearty soup that is perfect for a cold winter day. It is also a great way to use up leftover lamb. With its combination of lamb, chickpeas, lentils, and vegetables, harira soup is a complete meal in a bowl. So next time you're looking for a warm and comforting soup, give harira a try.

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