Meaty soups are good all year round, summer included. Or in my case, I was feeling under the weather, and a can of Campbell’s chicken noodle soup left me incredibly disappointed – I didn’t recall supermarket chicken soup being so…bland, yet tinny. So I decided to make this harira soup and set it to cook in my slow cooker overnight, so I could awake to its hearty aroma. You can also make this soup over the stove.
This recipe calls for boneless lamb, but I got a nice 0.86 lb hunk of lamb shoulder with a large bone in the middle. I cooked with the bone in the soup – just remember to remove it before serving!
- 1 can (15 oz.) chickpeas, drained and rinsed
- 1 cup dried red lentils, washed and rinsed
- 1 large onion, diced
- 1 carrot, peeled and diced
- ¾ cup celery, diced (about 3 ribs)
- 28oz canned tomatoes, chopped, with juice
- 5 cups chicken stock or water
- ~ ¾ lb boneless lamb rack or shoulder, cut into 1-centimeter dice
- 2 Tbsp olive oil
- 1 Tbsp sugar
- 1 tsp black pepper
- ½ tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp tumeric
- ¼ tsp ground ginger
- pinch saffron threads
- juice of 1 lemon
- 2-3 cups baby spinach leaves
- 4 Tbsp coarsely chopped cilantro
- In a large pan, sautee onion in olive oil until soft, about 2 minutes.
- Add lamb, and cook 2-3 minutes until lamb pieces are seared.
- In a large (6 quart or larger) slow cooker, add chickpeas, lentils, celery, canned tomatoes, chicken stock and water, sugar, cumin, cinnamon, turmeric, and ginger. Add the onions and lamb.
- Stir lightly to combine.
- Cook on LOW for 8-10 hours, or HIGH for 4-5 hours.
- Add lemon juice, spinach, and saffron threads. Stir.
- Serve, with chopped cilantro.
Makes about 3 quarts