Moroccan Harira Soup

Ingredients

Instructions

0 of 7 steps complete

1. 1Heat oil in a large pot over medium-high heat. Brown the small beef cubes for 5–7 minutes, then add onion and celery and cook for 5 minutes.
2. 2Stir in ginger, turmeric, cinnamon, salt, pepper and tomato paste for 1 minute. Add crushed tomatoes and broth, scraping the bottom of the pot.
3. 3Bring to a simmer, cover and cook gently for 40 minutes until the beef begins to soften.
4. 4Add rinsed lentils and simmer for 25–30 minutes until the lentils and beef are tender. Add chickpeas and half the herbs during the last 10 minutes.
5. 5Whisk flour with ½ cup cold water until smooth. Stir the slurry slowly into the simmering soup, then add vermicelli. Cook for 8–10 minutes, stirring frequently, until pasta is tender and the flour is cooked.
6. 6Add extra hot water if the soup becomes too thick. Stir in lemon juice and remaining herbs, taste and adjust seasoning, and serve hot.
7. 7Refrigerate in shallow containers within 2 hours for up to 3–4 days and reheat to 165°F (74°C). Add water when reheating because the pasta absorbs broth.