Spiced Harira Lamb Soup

🔥 Prep

• Dice the 350 g lamb meat into 1 cm cubes.
• Rinse and drain the 100 g brown lentils.
• Drain and rinse the 200 g canned chickpeas.
• Peel and finely chop the 1 yellow onion.
• Slice the 2 celery stalks diagonally.
• Mince the 4 garlic cloves.
• Peel and grate the 1‑inch fresh ginger.
• Roughly chop the 20 g fresh cilantro and 20 g fresh flat‑leaf parsley.
• Measure out the 2 tbsp olive oil, 0.5 tsp ground cinnamon, 0.5 tsp ground ginger, 0.5 tsp turmeric, 0.5 tsp smoked paprika, 1.5 tsp salt, 0.5 tsp black pepper, 2 tbsp lemon juice, 50 g vermicelli, and 1000 ml water.

🔥 Cook

• 1. Heat the 2 tbsp olive oil in a large pot over medium heat until shimmering.
• 2. Add the chopped onion and sliced celery; sauté for 5 minutes until softened.
• 3. Stir in the minced garlic, grated ginger, ground cinnamon, ground ginger, turmeric, smoked paprika; cook for 1 minute until fragrant.
• 4. Add the diced lamb cubes and brown them for 6‑8 minutes, stirring occasionally, until all sides are seared.
• 5. Pour in the 400 g crushed tomatoes and 1000 ml water; bring to a boil over high heat.
• 6. Once boiling, reduce to a simmer (low‑medium), add the rinsed brown lentils and chickpeas; cover and simmer for 20 minutes.
• 7. After 20 minutes, stir in the chopped cilantro and parsley; continue to simmer for another 10 minutes until lamb is tender and lentils are cooked.
• 8. Add the 50 g vermicelli pasta and cook for 5‑7 minutes until pasta is al dente.
• 9. Season with salt, black pepper, and lemon juice; adjust seasoning and simmer for 2 more minutes.

🔥 Serve

• Ladle the hot harira into deep bowls and garnish with a sprinkle of fresh cilantro.
• Serve with lemon wedges on the side for an extra bright squeeze.
• Accompany with warm crusty bread, toasted pita, or a small side of couscous for a complete meal.