Hearty Harira Soup

28 Aug

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.

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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!

Ingredients

  • 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

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Directions

  1. In a large pan, sautee onion in olive oil until soft, about 2 minutes.DSC02305
  2. Add lamb, and cook 2-3 minutes until lamb pieces are seared.
  3. 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.
  4. Stir lightly to combine.Harira soup
  5. Cook on LOW for 8-10 hours, or HIGH for 4-5 hours.
  6. Add lemon juice, spinach, and saffron threads. Stir.DSC02307
  7. Serve, with chopped cilantro.

Makes about 3 quarts

 

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