Harira...a Middle Eastern Soup perfect for Winter!

Posted May 23rd, 2015 by Mimi

I had this soup for lunch at a friends house, and of course, the first thing I wanted to do was try and replicate it!

Hers was rather more authentic than mine, but I think she'll forgive me :)

It has all those gorgeous earthy flavours that I love so much, and that little tang of the lemon juice and the fresh coriander, just elevate it to something special.

Mimi's Harira

You'll need:

1 kg Lamb neck chops

1 tin peeled tomatoes, chopped

1.5 litres stock of your choice. We like Beef stock, but any is fine. I make mine with stock cubes

2 large carrots, peeled and chopped

2 celery stalks, chopped

1 onion, peeled and chopped

4 garlic cloves, peeled and minced

1 tin chick peas, drained and rinsed

1 tin lentils, drained and rinsed

1/2 cup red lentils

1 cup cooked pasta....any will do

2 tablespoons tomato paste and 1 tin evaporated milk OR 1 tin tomato soup

2 teaspoons each ground Cumin, ground Coriander and ground Ginger (adjust for preferences)

1 cinnamon quill or a pinch of ground Cinnamon

1 lemon cut into quarters or eighths to serve on the side

2 large handfuls chopped fresh coriander

Then just:

Put the lamb chops, tomatoes, stock, carrots, onion, garlic, and tomato paste or tomato soup and spices, including the cinnamon quill, into a slow cooker, and cook on high for two hours. If using tomato paste and evaporated milk, save the evaporated milk for later, but add the tomato paste now. Alternatively, put all ingredients into a large saucepan with a tight fitting lid, and bring to a low boil, reducing the heat to very low for two hours. You need the soup to be simmering though, so keep an eye on it and adjust the heat if necessary.

After two hours, check the meat and shred from the bone, discarding the bones and fat, and returning the meat to the pot. Allow another hour if the meat doesn't separate from the bone easily.

Add the drained chick peas and tinned lentils, the dried red lentils and the pasta. Allow it all to return to the heat and warm the legumes through. Add the evaporated milk if using it. Return to heat.

To serve, spoon into large bowls, garnish with the fresh coriander, and squeeze lemon juice on top just before eating.


Hope you like this one. It's so inexpensive and warming and just what you need in the depths of Winter :)

Want to comment? Become a Simple Savings member »