Best 2 Moroccan Lamb Lentil And Chickpea Soup Recipes

Tantalize your taste buds with a culinary journey to Morocco, where flavors dance and spices come alive in the traditional Moroccan Lamb, Lentil, and Chickpea Soup. This hearty and flavorful dish, also known as Harira, is a beloved staple in Moroccan cuisine, enjoyed during special occasions and everyday meals alike. Beyond the main recipe, this article offers a delightful collection of variations, including a vegetarian version, a pressure cooker adaptation for modern convenience, and a tantalizing slow cooker recipe for those who love the magic of slow-cooked comfort food. Get ready to explore the depths of Moroccan flavors as you embark on this culinary adventure.

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MOROCCAN LAMB, CHICKPEA, AND LENTIL SOUP (HARIRA)

Moroccan Lamb, Chickpea, and Lentil Soup (Harira) image

This Moroccan lamb, chickpea, and lentil soup, also known as harira, is hearty, filling, and delicious.

Provided by Karen Kerr

Categories Soup, stew

Yield 6 servings

Number Of Ingredients 21

Ingredients

2 tablespoon olive oil
2 yellow onions, chopped
2 celery stalks, chopped
2 carrots, peeled and chopped
3 cloves of garlic, smashed
1 tablespoon cumin seeds
1 pound of ground lamb
1 tablespoon ground turmeric
2 teaspoons paprika
2 teaspoons cinnamon
2 teaspoons sugar
2 bay leaves
2 tablespoon tomato paste
4 cups chicken stock (or lamb stock if you have it available)
1 (14 ounce) can chickpeas (garbanzo beans) rinsed and drained
1 (14 ounce) can diced tomatoes, drained
1 (14 ounce) can brown lentils, rinsed and drained
Large handful of cilantro, coarsely chopped
Large handful of flat leaf parsley, coarsely chopped
Salt and freshly ground black pepper
Lemon slices for garnish

Steps:

In a large (6+ quart) sauce pan, heat the olive oil. Add the onions, clery, and carrots, and cook until the onions soften and begin to turn golden.
Add the garlic and cumin seeds and add the lamb. Cook until the lamb is broken up and lightly browned.
Add the turmeric, paprika, cinnamon, sugar, bay leaves, and tomato paste.
Add the stock and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for 30 minutes.
Add the tomatoes, chickpeas, and lentils. Cover, and cook for an additional 20 minutes.
Remove the cover, and cook until the mixture is "stew-like," about 10 minutes more.
Stir in the cilantro and parsley and season with salt and pepper to taste.
Serve with lemon wedges and additional parsley and cilantro.

MOROCCAN LAMB, LENTIL, AND CHICKPEA SOUP

Moroccan Lamb, Lentil, and Chickpea Soup image

I made this for my make-ahead cooking group "The Make-Ahead Mamas'" holiday soup swap. The wonderful traditional Moroccan cinnamon-spice combination is lovely with the ground lamb and sweet potatoes, and the chopped apricots or cranberries add a surprising tart sweetness with every few bites. Whenever I make this recipe, I make a double (or triple!) batch and freeze a few portions.

Provided by BusySpoons

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 3h

Yield 8

Number Of Ingredients 23

Ingredients

1 pound ground lamb
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon kosher salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground turmeric
⅛ teaspoon curry powder
1 tablespoon butter
1 sweet onion, chopped
2 (10.5 ounce) cans beef consomme
1 (14.5 ounce) can diced tomatoes with juice
1 (14 ounce) can organic beef broth
1 (14 ounce) can organic chicken broth
1 tablespoon honey
3 large carrots, halved lengthwise and thinly sliced
2 sweet potatoes, peeled and diced
1 (15 ounce) can garbanzo beans, rinsed and drained
1 cup lentils, rinsed and drained
½ cup chopped dried apricots
⅛ teaspoon cayenne pepper, or to taste
1 pinch ground black pepper to taste

Steps:

Mix ground lamb, cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder together in a bowl. Cover and put in the refrigerator for 2 hours to overnight.
Melt butter in a soup pot over medium-high heat; stir in onion. Cook, stirring frequently, until the onion has softened and turned translucent, 5 to 10 minutes. Reduce heat to medium and add spiced lamb mixture. Cook and stir until browned and crumbly, 5 to 7 minutes.
Add consomme, diced tomatoes, beef broth, chicken broth, and honey. Stir in carrots, sweet potatoes, garbanzo beans, lentils, apricots, cayenne pepper, and black pepper.
Bring soup just to a boil over medium-high heat, then reduce heat to low, and simmer until lentils and vegetables are tender, 15 to 20 minutes.

Nutrition Facts : Calories 381.8 calories, Carbohydrate 48.6 g, Cholesterol 43 mg, Fat 10.3 g, Fiber 12.9 g, Protein 23.8 g, SaturatedFat 4.3 g, Sodium 1303.5 mg, Sugar 13.6 g

Tips:

Choose the right lentils. Lentils come in different colors and sizes, and each type has a slightly different flavor and texture. For this soup, I recommend using brown lentils, which hold their shape well and have a mild, earthy flavor.
Soak the lentils before cooking. Soaking the lentils overnight or for at least 4 hours will help them cook more evenly and reduce the cooking time.
Use good quality lamb. The lamb is the star of this soup, so it's important to use good quality meat. Look for lamb that is fresh and has a good amount of marbling.
Brown the lamb before adding it to the soup. Browning the lamb will help to develop its flavor and give the soup a richer color.
Use a variety of vegetables. This soup is a great way to use up leftover vegetables. I used carrots, celery, onions, and garlic, but you could also add potatoes, zucchini, or any other vegetables that you like.
Season the soup well. The soup should be flavorful, so don't be afraid to add plenty of spices. I used cumin, coriander, paprika, and cayenne pepper, but you could also add other spices that you like.
Let the soup simmer for at least 30 minutes. This will allow the flavors to meld and the lentils to become tender.
Serve the soup with your favorite toppings. I like to serve this soup with a dollop of yogurt, a sprinkle of cilantro, and a wedge of lemon.

Conclusion:

Moroccan lamb, lentil, and chickpea soup is a hearty, flavorful, and nutritious soup that is perfect for a cold winter day. It's also a great way to use up leftover lamb and vegetables. I hope you enjoy this recipe!