Harira Soup

During Ramadan, soups are often enjoyed at the start of the meal. They're easy to absorb, great for replenishing fluids and they're tasty too!
Harira Soup
Shutterstock Images
Harira Soup
April 24, 2019
Preparation Time 30 minutes
Cooking Time 1 hour 30 minutes
Serves 6-8

PHOTO BY Shutterstock Images


2 tbsp tomato purée
1 can chopped tomatoes
½ cup vermicelli noodles
2 tbsp fresh coriander, finely chopped
2 tbsp fresh parsley, finely chopped
1-2 cups fresh spinach, coarsely chopped
spinneysFood Salt and Black Pepper to taste
Harissa paste
Lemon wedges
900g lamb leg, cubed


  • 1

    Heat the oil in a large pot over a medium heat and sauté the onion, celery and garlic until translucent.

  • 2

    Add the lamb, turmeric, cinnamon, ginger, paprika, cumin and ground coriander to the pot and stir to toast the spices and brown the meat.

  • 3

    When the meat has browned, pour in the vegetable stock, carrots, chickpeas, lentils, tomato purée, and chopped tomatoes and stir well. Bring to the boil then reduce heat to low and simmer for 20-30 minutes

  • 4

    Add the vermicelli and let cook for 5 minutes

  • 5

    Add the chopped coriander and parsley (reserving some for the garnish) and the spinach. Once the spinach has wilted, your soup is done. Add salt and pepper to taste

  • 6

    Ladle into bowls and serve with harissa paste and a lemon wedge


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