Harira
- Ready In:
- 1hr 40mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 1 1⁄4 lbs boneless leg of lamb, trimmed and cut into 1-inch cubes
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 tablespoon tomato paste
- 4 cups water
- 1 cup drained canned chick-peas (garbanzo beans)
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground red pepper
- 2 cups chopped tomatoes
- 1⁄2 cup dried small red lentils or 1/2 cup brown lentils
- 1⁄2 cup chopped red bell pepper
- 1 ounce angel hair pasta, cooked (1/2 cup cooked)
- 1 tablespoon minced fresh cilantro
- 1 tablespoon fresh lemon juice
directions
- Sprinkle the lamb with salt and black pepper. Heat oil in a large Dutch oven over high heat. Add lamb; cook 5 minutes or until browned, stirring occasionally. Add onion; cook 1 minute, stirring frequently.
- Stir in tomato paste; cook 1 minute, stirring frequently. Stir in water, chickpeas, cinnamon, and ground red pepper. Bring to a boil; reduce heat, and simmer 30 minutes.
- Stir in tomato, lentils, and bell pepper. Bring to a boil; reduce heat, and simmer 30 minutes or until lentils are tender. Stir in pasta, cilantro, and juice; cook 1 minute or until thoroughly heated.
- Yield: 4 servings (serving size: 1 1/4 cups).
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Reviews
-
This is a lovely, thick meaty soup, absolutely perfect for a cold day. There's a lovely combination of flavours with this dish. I did add a few moe spices to it - coriander, cumin and a green chilli, but only because I'm a bit of a spice monkey! I served it with pitta bread, harissa paste and wedges of lemon
RECIPE SUBMITTED BY
I am 52,been married for 35 yrs. I have one daughter and 3 sweet grandchildern. I love to cook all different kinds of food but I am a southern cook through and through. I love to do crafts, make jewerly, and play Mexcian dominos with 3 other friends. So once a month I get to try out new recipes on them.