Moroccan Harira Soup with Lemon and Herbs

Ingredients

• 1/2 lb lamb shoulder or beef, cut into small cubes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup green or brown lentils, rinsed
• 1 can (14 oz) crushed tomatoes
• 1 large onion, finely diced
• 4 stalks celery with leaves, diced
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh flat-leaf parsley, chopped
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground black pepper
• 3 tablespoons olive oil
• 3 tablespoons tomato paste
• 6 cups water or broth
• 3 tablespoons all-purpose flour mixed with 1/2 cup water (thickening slurry)
• Juice of 1 lemon
• Salt to taste

Instructions

1. 1

   Heat olive oil in a large pot over medium-high heat. Brown lamb pieces in batches. Set aside.

2. 2

   In the same pot, sauté onion and celery until softened, about 5 minutes. Add turmeric, ginger, cinnamon, and pepper. Stir for 1 minute.

3. 3

   Return lamb to the pot. Add tomato paste and stir to coat everything. Cook for 2 minutes.

4. 4

   Add crushed tomatoes, lentils, chickpeas, and water. Bring to a boil, then reduce heat and simmer for 30 minutes.

5. 5

   Add half the cilantro and parsley. Continue simmering for another 20 minutes until lentils are tender.

6. 6

   Whisk the flour-water slurry until smooth. Slowly pour into the simmering soup while stirring constantly. The soup will thicken to a hearty, velvety consistency.

7. 7

   Simmer for 10 more minutes. Add lemon juice and season with salt. Serve topped with remaining cilantro and parsley.