Ingredients with Measurements:
- 1 lb. lamb, cut into small cubes
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp. ground ginger
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1/2 tsp. turmeric
- 1/4 tsp. cinnamon
- 1/4 tsp. black pepper
- 1/4 tsp. cayenne pepper
- 1/2 cup lentils
- 1/2 cup chickpeas
- 1/2 cup chopped tomatoes
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 6 cups chicken or beef broth
- 1/4 cup lemon juice
- Salt to taste
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot, brown the lamb cubes over medium-high heat until they are browned on all sides. Remove the lamb from the pot and set aside.
2. In the same pot, sauté the onion and garlic until they are soft and fragrant.
3. Add the spices (ginger, cumin, paprika, turmeric, cinnamon, black pepper, and cayenne pepper) to the pot and stir until the spices are fragrant.
4. Add the lentils, chickpeas, chopped tomatoes, parsley, cilantro, and broth to the pot. Bring the soup to a boil, then reduce the heat and let it simmer for 30-40 minutes, or until the lentils are tender.
5. Add the browned lamb back to the pot and let it simmer for an additional 10-15 minutes, or until the lamb is cooked through.
6. Use an immersion blender to blend the soup until it is smooth, or leave it chunky if you prefer.
7. Stir in the lemon juice and salt to taste.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
Simmer over low heat.
Serving size:
Makes 6-8 servings.
Nutritional information:
Per serving: 320 calories, 25g protein, 25g carbohydrates, 12g fat, 4g fiber
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Chickpeas can be substituted with white beans.
- Lentils can be substituted with red lentils.
Variations:
- Add diced carrots and celery for extra flavor and nutrition.
- Use vegetable broth instead of chicken or beef broth for a vegetarian version.
- Add a dollop of plain yogurt or sour cream on top of each serving for a creamy finish.
Tips and tricks:
- Soak the lentils and chickpeas overnight for faster cooking time.
- Use a pressure cooker to cook the soup in half the time.
- Adjust the spices to your liking.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until it is heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprinkle of chopped parsley or cilantro on top.
Garnishes:
Sprinkle chopped parsley or cilantro on top of each serving.
Pairings:
Serve the soup with crusty bread or pita bread.
Suggested side dishes:
Serve the soup with a side salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for longer to reduce the liquid.
Food safety advice:
- Make sure the lamb is cooked through before serving.
- Store the soup in the refrigerator within 2 hours of cooking.
Food history:
Harira soup is a traditional Moroccan soup that is often served during Ramadan.
Flavor profiles:
The soup has a warm and spicy flavor with a hint of sweetness from the cinnamon.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Region: Moroccan