Harira Soup

Instructions

1. 1

   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season lamb cubes with salt and pepper, then brown in batches until golden on all sides, about 5 minutes per batch. Transfer to a plate and set aside.

2. 2

   Reduce heat to medium and add onion and celery to the pot. Sauté until softened, about 8 minutes, scraping up any browned bits from the bottom.

3. 3

   Add ginger, turmeric, cinnamon, black pepper, and saffron to the vegetables. Stir constantly for 1 minute until fragrant.

4. 4

   Return the lamb to the pot along with crushed tomatoes, tomato paste, and stock. Stir to combine and bring to a boil.

5. 5

   Add lentils, reduce heat to medium-low, cover partially, and simmer for 30 minutes, stirring occasionally.

6. 6

   Add chickpeas and continue simmering for another 25 minutes until lentils are tender and lamb is falling apart.

7. 7

   In a small bowl, whisk flour with water until smooth to create a slurry. Slowly pour into the soup while stirring constantly to prevent lumps. This thickens the soup and gives it its characteristic silky texture.

8. 8

   Simmer for 10 more minutes, stirring frequently to prevent sticking. Add cilantro, parsley, and lemon juice. Adjust seasoning with salt and pepper.

9. 9

   Ladle into warm bowls and serve immediately with lemon wedges and dates on the side.