Just like salads, having a bowl of soup has a lot of health benefits since its
veggies packed with nutrients.
Harira is the soup that Moroccans traditionally use to break the fast every night of Ramadan
or during winter months. As with all Moroccan cuisine, preparing a pot of Harira takes time. The name "Harira", comes from the Arabic word meaning smooth, which is the desired texture of the soup despite being filled with lentils and noodles.
Ingredients:
1 pound cubed lamb meat
1 teaspoon ground turmeric
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cayenne pepper
2 tablespoons margarine
3/4 cup chopped celery
1 onion, chopped
1 red onion, chopped
1/2 cup chopped fresh cilantro
1 (29 ounce) can diced tomatoes
7 cups water
3/4 cup green lentils
1 (15 ounce) beans, drained
4 ounces noodles
2 eggs, beaten
1 lemon, juiced
Method:
- Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
- Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours.
- About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente). Stir in lemon and eggs, let eggs cook 1 minute. Enjoy!