Sunday harira
Exotic and easy soup that is traditionally used to break fast at Ramadan
5 - 6
Serves
20 mins
Prep Time
2 hrs
Cook Time
Recipe author
Lazy Sunday Club
Experience the rich, aromatic essence of North African cuisine with this harira recipe. The hearty lamb and lentil soup, thickened to perfection, is a staple during Ramadan. It’s a filling meal with vibrant spices, fresh coriander, and a squeeze of lemon - ideal for any time of year!
This recipe is courtesy of Lazy Sunday Club.
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Ingredients
Harira
1kg Quality Mark lamb shoulder
excess fat removed
60g (¼ cup, approx) olive oil
60
2 stalks celery stalks
very finely chopped
1 onion
very finely chopped
2 carrots
very finely chopped
1½ tsp sweet paprika
1½ tsp ground ginger
1½ tsp ground cumin
1 tsp ground cinnamon
1 tsp ground turmeric
2 Tbsp tomato paste
150g (⅔ cup) brown lentils
1.75ml (7 cups) chicken stock
preferably homemade
250ml (1 cup) tomato passata
50g (⅓ cup) plain flour
juice of 1 lemon
400g can chickpeas
rinsed and drained
chopped fresh coriander
to serve
lemon
wedges, to serve
60g vermicelli noodles
i
dried, broken
pitted date
to serve
Method
For the harira
1
Cut the lamb into 4cm pieces. Heat 1 Tbsp of the olive oil over high heat in a large frying pan, add half the lamb, then cook, turning often, for 5-6 minutes, until it’s nicely browned all over. Repeat with the remaining lamb, adding a little more oil if necessary.
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2
Meanwhile, heat the remaining olive oil in a very large saucepan over medium heat. Add the chopped vegetables, then cook, stirring often, for 8 minutes or until tender.
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3
Add the spices and tomato paste, then cook, stirring, for 2 minutes or until fragrant.
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4
Add the lamb with any standing juices and the stock. Bring the mixture to a simmer, then reduce the heat to medium-low and cook for 1 hour 20 minutes or until the lamb is very tender.
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5
While the lamb cooks, combine the lentils with enough cold water to generously cover in a small saucepan. Bring to a simmer, then cook over medium heat for 20 minutes or until just tender. Drain and set aside.
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6
Combine the passata, lemon juice and 125ml (½ cup) water in a bowl. Add the flour and whisk until smooth.
7
Whisking constantly, add the flour mixture to the soup in the pan, then, stirring constantly to prevent lumps forming, bring to a simmer.
8
Cook, stirring, for 10 minutes to allow the flour to cook out.
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9
Add the lentils, chickpeas and vermicelli, then cook for 5 minutes or until the vermicelli is tender.
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10
Season the soup with salt and pepper, then divide among large bowls. Serve with chopped coriander, with lemon wedges for squeezing and dates passed separately.
