Moroccan-style harira soup with lamb, chickpeas, lentils and gluten-free pasta, seasoned with fresh herbs and lime. A recipe by Daniel Azoulay. Gluten-free version: Gluten-free pasta.
⏱ 1 hrMake ahead: 10 hr🍽 4 servings 🌍 Middle Eastern👩🍳 Daniel Azoulay🧩 2 parts
In advanceSoak the chickpeas overnight in cold water and drain.
⚙ SoakingBowl
💡Soak in plenty of water, well above what's being soaked: legumes and grains swell and drink water, and whatever sticks out stays hard. Drain well before continuing.
2
Cut the meat into small cubes.
KnifeCutting board
3
Tie the leftover bones in cheesecloth with kitchen string.
CheeseclothKitchen twine
4
Put the meat, chickpeas, bay leaves, peppercorns and water and the bag of bones in a large pot, bring to a gentle boil and skim off the foam.
StoveLarge pot
5
Turn down to low, cover and simmer 60 minutes.
⚙ SimmeringStoveLid
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
6
Strain and reserve the cooking liquid, and remove the bag of bones.
Colander
7
Heat the oil in a wide pot over medium heat.
⚙ Pan-fryingStoveWide, shallow pot
8
Add the onion and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.
⚙ Adding to the hot fat and fryingStove
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
To assemble
9
Add the leek and fry, until it is translucent.
⚙ Adding to the hot fat and fryingStove
10
Add the celery, celeriac, carrot and potato and fry 5 minutes, stirring.
⚙ Adding to the hot fat and fryingStove
11
Add the lentils, garlic and tomatoes and fry another 5 minutes, stirring.
⚙ Adding to the hot fat and fryingStove
12
Add the tomato paste, paprika, hot paprika, turmeric, coriander seeds, parsley, cilantro, salt and black pepper, followed by the meat, the chickpeas and the cooking liquid. If needed, top up with water to about 8¼ cups of liquid.
Stove
13
Turn down to low, cover and simmer 40 minutes.
⚙ SimmeringStoveLid
14
Squeeze the lemon into the pot and add the gluten-free pasta. Cover, turn off the heat and leave 2 minutes. Taste and adjust the seasoning.
15
Serve hot, with a lemon wedge and cilantro leaves for each serving.
772calories
52 gprotein
84 gcarbs
23 gfat
● protein 28%● carbs 45%● fat 27%
Per serving (1128 g), of 4 servings
For the Fried onion · To assemble ·
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⚖ About the ingredients
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
Vegetable oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 886 kcal per 100 g · More about Vegetable oil →
Turmeric: measured in tsp in this recipe: 1 tsp = 3 g · 312 kcal per 100 g · More about Turmeric →
Sweet paprika: measured in tsp in this recipe: 1 tsp = 2.3 g · 282 kcal per 100 g · More about Sweet paprika →
Hot paprika: measured in tsp in this recipe: 1 tsp = 2.4 g · 282 kcal per 100 g · More about Hot paprika →
Coriander seeds: measured in tsp in this recipe: 1 tsp = 1 g · 298 kcal per 100 g · More about Coriander seeds →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Noodles: measured in cup in this recipe: 1 cup = 240 g · 384 kcal per 100 g · More about Noodles →
Lemon: measured in pieces: one ≈ 58 g · 29 kcal per 100 g · More about Lemon →
🔧 Tools needed (8) · 🍳 2 cooking vessels
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
