Harira
also called hareera · harira soup · Moroccan lentil and chickpea soup · Ramadan soup
- Shawarma Counter
- One Pot
- serves 6
- recipe says 1 hr 45 min
- Soups
Three ways to read this recipe
The table
| 1 lb(450 g; cubed)lamb shoulder | brown 8 min | sweat 8 min | toast 1 min | simmer 1 hr | cook 5 min, lemon at the table |
| 1 large(chopped)yellow onion | |||||
| 2 ribs(chopped with their leaves)celery | |||||
| 1 tsp(or a pinch of saffron)ground turmeric | |||||
| 1 tspground ginger | |||||
| 14 oz(400 g)canned crushed tomatoes | |||||
| 15 oz(425 g; drained)chickpeas | |||||
| 1/2 cup(100 g)brown lentils | |||||
| 7 cups(1.7 L)chicken stock | |||||
| 1/3 cup(40 g)broken vermicelli | |||||
| 2 tspkosher salt | |||||
| 1/2 cup(chopped)cilantro | |||||
| 12(from 2 lemons)lemon wedges | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.14 things to get out.
Pans and tools
1brown 8 min
2sweat 8 min
goes in with what step 1 made
3toast 1 min
goes in with what step 2 made
4simmer 1 hr
goes in with what step 3 made
5cook 5 min, lemon at the table
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- 1 hr 22 min
- Needs you
- about 22 minthe rest you can walk away from
- What you'll wash
- One thing — the Dutch oven
- Does it keep
- 3 days — the vermicelli swells and the lentils thicken it to a porridge; the lemon wants freshening
brown 8 min
8 minneeds you(we think)from the start
sweat 8 min
8 minneeds you(we think)8 min in
toast 1 min
1 minneeds you(we think)16 min in
simmer 1 hr
1 hrwalk away(we think)17 min in
cook 5 min, lemon at the table
5 minneeds you(we think)1 hr 17 min in
- needs you
- you can walk away
- we think
You'll need Dutch oven
Goes with
See how it is written
>> title: Harira
>> category: Soups
>> tags: lamb, lentils, chickpeas, moroccan, stovetop
>> counters: Shawarma Counter, One Pot
>> aka: hareera, harira soup, Moroccan lentil and chickpea soup, Ramadan soup
>> servings: 6
>> time: 1 hr 45 min
>> washing-up: the Dutch oven
>> keeps: 3 days — the vermicelli swells and the lentils thicken it to a porridge; the lemon wants freshening
>> step: brown 8 min
Brown @lamb shoulder{1%lb}(450 g; cubed) in a #Dutch oven{} in its own fat for ~{8%min}.
>> step: sweat 8 min
Sweat @&(~1)lamb{} for ~{8%min} with @yellow onion{1%large}(chopped) and @celery{2%ribs}(chopped with their leaves).
>> step: toast 1 min
Toast @&(~1)base{} for ~{1%min} with @ground turmeric{1%tsp}(or a pinch of saffron) and @ground ginger{1%tsp}.
>> step: simmer 1 hr
Simmer @&(~1)base{} for ~{60%min} with @canned crushed tomatoes{14%oz}(400 g), @chickpeas{15%oz}(425 g; drained), @brown lentils{1/2%cup}(100 g), and @chicken stock{7%cups}(1.7 L).
>> step: cook 5 min, lemon at the table
Cook @&(~1)harira{} for ~{5%min} with @broken vermicelli{1/3%cup}(40 g), @kosher salt{2%tsp}, and @cilantro{1/2%cup}(chopped), and pass @lemon wedges{12}(from 2 lemons) at the table.