Harira (Moroccan Tomato, Lentil and Chickpea Soup)

Ingredients

• 200 g (7 oz) lamb or beef, diced small (optional)
• 2 tbsp olive oil + 1 tbsp butter
• 1 onion, grated
• 2 celery stalks with leaves, chopped
• 1 big bunch cilantro and ½ bunch parsley, chopped
• 1 tsp ginger, 1 tsp pepper, ½ tsp turmeric, ½ tsp cinnamon
• ¾ cup (150 g) brown lentils, rinsed
• 1 can chickpeas, drained
• 1 kg ripe tomatoes, blended (or 2 cans crushed)
• 2 tbsp tomato paste
• 10 cups water
• ¼ cup broken vermicelli or rice
• Tadouira (thickener)
• ½ cup flour mixed with 1½ cups water
• Lemon wedges and dates to serve

Instructions

1. In a big pot, cook meat, oil, butter, onion, celery, half the herbs and the spices for 5 minutes.
2. Add lentils, blended tomatoes, tomato paste and water. Bring to a boil, then simmer 35 minutes until lentils are tender.
3. Add chickpeas, remaining herbs and vermicelli. Cook 10 minutes.
4. Whisking constantly, slowly pour in the flour mixture. Simmer 10 minutes, stirring, until silky and thick.
5. Season, then serve with lemon wedges, dates and bread.