Generally consumed to break the fast during Ramadan, Harira soup is a real complete meal: vegetables, meat, legumes and carbohydrates. Everything is there to compensate for a day without eating! Enhanced with spices and herbs that are the particularity of North African cuisine, this soup is a real treat.
Ingredients: 8 parts
1 onion
150 gr of beef
1 stalk of celery
80g lentils
600 gr of peeled tomatoes
400g chickpeas
40 g of vermicelli
1 stock cube
1 small bunch of parsley
1 small bunch of coriander
1 C. teaspoon tomato paste
salt
pepper
turmeric
ginger powder
olive oil
50 gr of flour
water
Preparation
Step 1 – Harira soup, easy and fragrantIn a pot, heat olive oil. Slice the onion and cut the meat into small cubes, then brown them in the oil.
Step 2 – Harira soup, easy and fragrant Add the lentils, finely chopped celery, chopped tomatoes, and cover with water. Add the drained chickpeas, the stock cube, the heaped teaspoon of tomato paste, and the spices to taste.
Step 3 – Harira soup, easy and fragrant Finely chop the herbs and add them to the soup. Bring everything to a boil and cook for 1 hour over medium heat.
Step 4 – Harira soup, easy and fragrant Dissolve the flour in water and pour this “sauce” into the soup. Add the vermicelli, mix, and cook for 10 minutes.
Step 5 – Harira soup, easy and fragrant Serve with a little fresh coriander and a drizzle of lemon juice.
And there you have it, your Harira is ready!
