Moroccan Harira Soup with Lentils and Meatballs
This harira is a true journey to the heart of Moroccan souks, where scents of saffron and cilantro float in the air. Tender meatballs and lentils blend in a velvety, spiced broth for absolute comfort. Wondering what essential spices Moroccan women use? Ginger, turmeric, and cinnamon are the pillars of this cuisine, providing unique depth. Make it for a winter evening and let its generosity envelop you. You'll see it soon becomes a staple at your table.
Ingredients
- ground beef250 g
- red lentils200 g
- cooked chickpeas200 g
- onion1 large
- celery stalk2 stalks
- fresh cilantro1 bunch
- fresh parsley1 bunch
- crushed tomatoes400 g
- tomato paste1 tablespoon
- flour2 tablespoons
- ground ginger1 teaspoon
- turmeric1 teaspoon
- ground cinnamon1/2 teaspoon
- olive oil3 tablespoons
- salt and pepperto taste
- eggs2
- lemon1
Instructions
- 1
In a large pot, heat olive oil and sauté the chopped onion and celery diced small until translucent.
- 2
Add the ground beef, breaking it up, and brown. Season with ginger, turmeric, cinnamon, salt, and pepper.
- 3
Stir in crushed tomatoes, tomato paste, and 1.5 liters of water. Bring to a boil, then add rinsed lentils and chickpeas. Simmer gently for 30 minutes.
- 4
Mix flour with a little water to form a smooth paste, then pour into the soup while stirring to thicken.
- 5
Finely chop cilantro and parsley. Add them to the soup along with beaten eggs in a stream, stirring constantly.
- 6
Cook for another 10 minutes over very low heat. Serve hot with lemon wedges and a drizzle of olive oil.
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