Moroccan Lamb and Lentil Soup

Preparation info
  • Serves


    • Difficulty


Appears in
The Lentil Cookbook

By Ghillie Basan

Published 2016

  • About

This traditional soup, known as harira, can be eaten as a light supper. The green lentils do not need soaking, but you do need to soak the chickpeas in advance.


  • 75 g/3 oz/½ cup chickpeas, soaked overnight
  • 15


  1. Drain the chickpeas, rinse under cold water and set aside. Melt the butter in a large flameproof casserole or pan and fry the lamb and onion for 2’3 minutes, stirring, until the lamb is just browned.
  2. Add the tomatoes, celery leaves, herbs and spices and season well with black pepper. Cook for about 1 minute and then stir in 1.75 litres/3 pints/7 ½ cups water and a