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Harira (Lentil andChickpea Soup)

Prep Time 15 mins
Cook Time 2 hrs
Rest Time 5 mins
Total Time 2 hrs 20 mins
Estimated Cost: 4
Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, finely diced
  • 500 g beef lamb stew meat, diced
  • 2 teaspoons ground ginger
  • 1 tablespoon paprika
  • ½ cup fresh coriander, finely chopped
  • ½ cup fresh parsley, finely chopped
  • Salt and pepper, to taste
  • 700 g tomato puree (passata)
  • 1 L beef stock
  • 1 L water
  • 1 cup dried green lentils
  • 400 g can chickpeas, drained and rinsed
  • 1 cup vermicelli egg noodles, broken into bite sized pieces
Instructions
  1. 1
    HEAT a heavy-bottomed soup pot over medium-high heat. Add oil, onion, beef,
  2. 2
    ginger, paprika half the coriander and parsley, and salt and pepper.
  3. 3
    SAUTE for 5-10 minutes or until the meat has browned and onion is translucent.
  4. 4
    ADD tomato puree, stock and water and bring to a boil. Lower heat, cover, and
  5. 5
    simmer for two hours or until the meat is tender.
  6. 6
    MEANWHILE, place the lentils in a small saucepan and cover with water. Bring to
  7. 7
    a boil then cover and lower the heat to simmer for 15 minutes. Turn off the heat
  8. 8
    and set aside.
  9. 9
    ADD the chickpeas to the soup and cook for a further 10 minutes or until the
  10. 10
    chickpeas have softened.
  11. 11
    ADD the noodles and drained lentils and simmer for a further 5 minutes or until
  12. 12
    the noodles are cooked.
  13. 13
    SPRINKLE with remaining coriander and parsley and serve.
Read it online: https://www.eartd.com/recipe/harira-lentil-andchickpea-soup-2/