Harira Soup

Ingredients

• 200 g lentils
• 200 g chickpeas
• 1 onion
• 100 g carrots (1 carrot)
• 70 g celery stalks (1 stalk)
• 350 g beef (e.g., shoulder)
• 1 tbsp Rapeseed Oil
• 20 g Tomato paste (1 tbsp)
• 1 tbsp sweet paprika powder
• 1 tbsp Ras el-Hanout (Arabian spice blend)
• 1 tsp coriander
• a pinch chili powder
• 320 g tomatoes (4 tomatoes)
• Salt
• 5 g coriander (1 handful)
• 1 Organic Lime

Instructions

1. 1.

   Soak lentils and chickpeas overnight. Peel and finely dice onion and carrot. Clean celery, remove stems if needed, wash and cut into fine cubes. Drain, rinse, and let lentils and chickpeas dry. Pat beef dry with paper towels and cut into about 1.5 cm cubes.

2. 2.

   Heat oil in a pot. Sear beef over high heat for 5 minutes; remove. Add onion, carrot, and celery to the pan fat and sauté 2–3 minutes. Stir in tomato paste and cook briefly. Pour in 1.5 L water. Return beef, lentils, and chickpeas, season with paprika, Ras el-Hanout, coriander, and chili. Simmer gently for about an hour.

3. 3.

   Meanwhile, pour boiling water over tomatoes to blanch, cool, peel, and cut into pieces. Add to the soup after 45 minutes of cooking and continue simmering.

4. 4.

   Wash coriander, pat dry, and break off leaves. Peel lime and quarter it. Season Harira with salt, garnish with coriander and lime wedges.