Moroccan Harira Soup

Ingredients

3 tablespoons of vegetable oil

1 large onion, chopped

400 g chopped beef

1 teaspoon of cinnamon

½ teaspoon ground ginger

¼ teaspoon of hot pepper

1 ½ teaspoon of black pepper

1 tablespoon of salt

½ teaspoon of turmeric

6 tomatoes, chopped

½ cup of chopped coriander

¼ cup of chopped parsley

A bunch of chopped celery

3 cups of water

3 tablespoons of tomato sauce, dissolved in 2 cups of water

¾ cup of boiled lentils

1 cup of boiled chickpeas

¼ cup of vermicelli

Lemon juice, as desired

 

How to prepare

In a pot over the heat, cook the onions until golden brown. Add meat with spices and stir the mixture over the heat for two minutes.

Add tomatoes with coriander, celery, and parsley and stir until tender.

Leave on heat for two minutes until mixture thickens a little, then add water and tomato sauce dissolved in water, lentils and chickpeas. Cook until boiling, then cover the pot and simmer for about 45 minutes.

Add more water if you feel the sauce is too thick!

Just before serving, cook the vermicelli over heat for 3 minutes and serve them with the soup hot with lemon juice.