Moroccan Harira Soup

Prepare Your Mise en Place: Gather and measure all ingredients for a seamless cooking experience.

Sear the Lamb (Optional): In a large stock pot or Dutch oven, heat olive oil over medium-high heat. Add the cubed lamb (if using) and cook until nicely browned on all sides, rendering some of the fat (about 5 minutes).

Sauté Aromatics: Add the diced onion and a generous pinch of salt. Cook, stirring often, until softened and lightly browned (4-5 minutes). Season with smoked paprika, coriander, cumin, ground ginger, black pepper, and cinnamon. Add the minced garlic and cook until fragrant (30 seconds - 1 minute).

Build the Base: Stir in the tomato paste and cook for about 1 minute, allowing the flavors to meld.

Add Liquids and Vegetables: Pour in the chicken broth (or vegetable broth), crushed tomatoes, and celery. Add water and bring to a boil over high heat.

Simmer and Infuse: Once boiling, add the chickpeas and green lentils. Season with salt to taste. Reduce heat to medium-low, cover, and simmer for 30 minutes, stirring occasionally, until lentils begin to soften.

Thicken the Soup: In a small bowl, whisk together the flour and cold water to create a slurry. Drizzle the slurry into the soup to thicken.

Add Fresh Herbs (Part 1): Bring the soup back to a simmer. Add half of the chopped cilantro and half of the parsley. Stir to combine.

Continue Simmering: Simmer on medium-low heat until the meat (if using) and lentils are perfectly tender, and the soup has reached your desired consistency (about 20 more minutes).

Add Pasta and Final Touches: Stir in the vermicelli pasta and cook until tender (10-15 minutes). Taste and adjust seasoning with cayenne and salt. Add the remaining chopped cilantro and parsley. Finish with a generous squeeze of fresh lemon juice to taste.

Serve: Ladle the Harira soup into bowls and drizzle with a touch of extra-virgin olive oil. Enjoy the warmth and richness of this Moroccan masterpiece!