Harira is a Moroccan soup made with dried legumes and plenty of cumin, turmeric, and cinnamon, traditionally cooked with lamb or beef. Although it is typically eaten to break the fast during Ramadan, it is served throughout the rest of the year as well. The soup tastes best the next day after all the flavors had plenty of time to perfectly blend together. Since legumes and rice absorb a lot of liquid it may happen that the soup thickens when refrigerated. In that case, thin it with water or broth and adjust the seasoning.
Heat olive oil in a large heavy-bottomed soup pot over medium-high heat. Add meat and cook, turning the pieces until browned on all sides. Transfer the meat to a plate or bowl and set aside. Add onions and cook stirring until softened and lightly colored, 8 to 10 minutes. Stir in celery and garlic and cook for about 2 minutes more. Add diced tomatoes, tomato paste, and spices and bring to a brisk simmer. Return meat to the pot, add chickpeas and lentils. Pour in broth, bring to a boil then reduce the heat. Let the soup gently simmer for 1 hour, covered with the lid ajar. Add rice, cover and continue cooking for an additional 30 minutes. Stir in the olives, cilantro, and parsley and let simmer for 5 minutes more. Season with salt and pepper.Moroccan Harira Soup
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