Moroccan Lamb and Lentil Soup

Name: Moroccan Lamb and Lentil Soup
Yield: Serves 6
Ingredients: 450 g/1 lb tomatoes, peeled and chopped; 75 g/3 oz/¾ cup vermicelli or soup pasta; black pepper; salt and freshly ground; 5 ml/1 tbsp chopped fresh coriander (cilantro); 2.5 ml/½ tsp ground ginger; juice of ½’1 lemon; 75 g/3 oz/scant ½ cup green lentils; 2 egg yolks; 30 ml/2 tbsp chopped fresh parsley; a few celery leaves, chopped; 75 g/3 oz/½ cup chickpeas, soaked overnight; chopped fresh coriander (cilantro), to garnish; 15 g/½ oz/1 tbsp butter; lemon wedges, to serve; 2.5 ml/½ tsp ground turmeric; 5 ml/1 tsp ground cinnamon; 225 g/8 oz lamb shoulder, cubed; 1 onion, chopped

Preparation info

Serves
6

Difficulty
Medium

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.

Ingredients

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

Supper
Soup
Gluten-free

Method

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.
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