Moroccan Harira Soup

Ingredients

• 3 tbsp of olive oil or butter
• 1 lb of beef or lamb, cut into cubes
• 1 large yellow onion, diced
• 2 stalks of celery, diced
• 2 cloves of garlic, minced
• 2 tsp of ground ginger
• 2 (14.5oz / 411g) cans of diced tomatoes
• 1/4 cup of tomato paste
• 2 tsp of ground cumin
• 1 tsp of ground coriander
• 1 1/2 tsp of ground turmeric
• 2 tsp of sweet paprika
• 1 tsp of smoked paprika
• 1/2 tsp of ground cinnamon or 1 cinnamon stick
• 1 tsp of salt
• 1/2 tsp of freshly ground black pepper
• 2 tsp of harissa seasoning
• 8 cups of beef or lamb broth
• 1 (15.5oz / 439g) can of chickpeas, drained, or 3/4 cup of dried chickpeas soaked overnight then rinsed and drained
• 3/4 cup of dried, Le Puy green lentils (also known as French green lentils or Puy lentils) or lentils of your choice
• 1/4 cup of long-grain rice or angel hair pasta or vermicelli, broken into 1-inch pieces
• 1/3 cup of green olives, drained and sliced
• 1/3 cup of black olives, drained and sliced
• 1/3 cup of chopped fresh cilantro
• 1/3 cup of chopped fresh parsley
• Lemon wedges for serving

Method

1. 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.

2. 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.

3. 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.

4. Add rice, cover and continue cooking for an additional 30 minutes.

5. Stir in the olives, cilantro, and parsley and let simmer for 5 minutes more. Season with salt and pepper.

6. Serve sprinkled with fresh coriander and lemon wedges for squeezing over.