Harira Soup

Ingredients

• 1 lb lamb shoulder, cut into 1/2-inch cubes
• 1 large onion, finely diced
• 4 celery stalks with leaves, chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup dried brown lentils, rinsed
• 1 can (28 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 8 cups beef or lamb stock
• 1/4 cup olive oil
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon saffron threads, crumbled
• 1/2 cup all-purpose flour
• 1 cup water
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh parsley, chopped
• 2 tablespoons fresh lemon juice
• Salt to taste
• Lemon wedges for serving
• Dried dates for serving

Instructions

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. 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. Add ginger, turmeric, cinnamon, black pepper, and saffron to the vegetables. Stir constantly for 1 minute until fragrant.
4. Return the lamb to the pot along with crushed tomatoes, tomato paste, and stock. Stir to combine and bring to a boil.
5. Add lentils, reduce heat to medium-low, cover partially, and simmer for 30 minutes, stirring occasionally.
6. Add chickpeas and continue simmering for another 25 minutes until lentils are tender and lamb is falling apart.
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. Simmer for 10 more minutes, stirring frequently to prevent sticking. Add cilantro, parsley, and lemon juice. Adjust seasoning with salt and pepper.
9. Ladle into warm bowls and serve immediately with lemon wedges and dates on the side.