- 1 Tbs cooking oil.
- 1 lb of meat, cut into small, bite-sized pieces (chicken, beef or lamb)
- 1 onion, finely diced
- 1 cup celery, finely chopped
- 1 large carrot
- 3 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground ginger or 2 tbs fresh ginger
- 1 Tbs turmeric
- 1 cinnamon stick
- 1 tsp cumin
- 1 1/2 tsp paprika
- 4 cups of broth of your choice
- 1/2 cup cilantro, chopped plus a little more for garnish
- 1/2 cup flat leaf parsley, chopped plus a little more for garnish.
- 3/4 cup of lentils, soaked in 2 cups of water for 1 hour
- 15 oz can of chickpeas, undrained
- 28 oz can of peeled tomatoes, chopped (may substitute diced tomatoes and 3 Tbs tomato paste)
- 2 large eggs, beaten
- lemon wedges
Garnish : Cilantro, parsley, juice from a fresh lemon
INSTRUCTIONS
- In a large dutch oven or soup pot, heat oil over medium-high heat and sear meat for 2-5 minutes until browned. Set aside in a medium bowl.
- Reduce heat to medium and add onion and celery until soft and translucent, about 5-10 minutes, stirring frequently. Scrape any bits from the bottom of the pan.
- Add garlic and spices (next 7 ingredients through paprika), stirring constantly for one minute.
- Add broth and meat.
- Add next 4 ingredients, cook to a low simmer, uncovered; adjust heat as necessary, for 1 hour.
- Add the canned, peeled tomatoes with the juice, stir.
- Simmer 30 minutes more.
- While stirring the soup, add the beaten egg slowly to create silky, small ribbons.
- Take out the cinnamon stick.
- Garnish and serve.
From: http://www.fusioncraftiness.com/moroccan-harira-soup-recipe/
