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Harira Moroccan Tomato Lentil & Beef Soup

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

Harira is a tomato-based soup featured at the center of many Moroccan tables during the month of Ramadan. It’s often enjoyed as part of iftar, or the meal served to break the fast each evening, along with dates, milk, hard-boiled eggs, semolina pancakes and chebakia (sesame cookies). This version features chickpeas, lentils, beef and noodles in a fragrant tomato broth, but there are endless variations on the soup.

Ingredients:
  • 2 tablespoons extra-virgin olive oil
  • 1 pound beef stew meat, cut into bite-size pieces
  • 1 medium onion, diced
  • 2 stalks celery, chopped
  • 3/4 cup minced fresh cilantro, divided, plus more for garnish
  • 3/4 cup minced fresh parsley, divided
  • 8 cups water
  • 1 28-ounce can crushed tomatoes
  • 1 cup dry brown or green lentils, rinsed
  • 1 cup no-salt-added canned chickpeas, rinsed
  • 1 tablespoon ground pepper
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1 cup fideo noodles or broken vermicelli
Directions:
  1. Heat oil in a large pot over medium heat. Add beef, onion, celery and ¼ cup each cilantro and parsley. Cook, stirring occasionally, until the beef is browned and the onion and celery are softened, about 10 minutes.
  2. Add water, tomatoes and their juice, lentils, chickpeas, pepper, ginger, salt, turmeric and cinnamon to the pot. Bring to a boil over high heat, then reduce heat to a simmer. Cook, covered and stirring once or twice, until the beef and lentils are tender, about 45 minutes.
  3. Stir the soup well; add noodles. Cook over medium-high heat, stirring occasionally, until the noodles are tender, 5 to 7 minutes. Stir in the remaining ½ cup each cilantro and parsley. Serve garnished with more cilantro, if desired.
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