Moroccan Harira soup

By Ahmed Hajouj.


Origin of the recipe: Moroccan Cuisine, Food Moroccan.
  Number of persons: 6 Persons.
  Preparation Time: 0 h 15 min
  Cooking time: 1 h 10 min
  Difficulty: Easy
  Price: reasonable



Ingredients:

500g lamb, cut into 1 cm cubes
75g dried chick peas, soaked overnight and drained
75g green lentils, 1 can peeled tomatoes 2 cases of tomato paste
1 stalk celery, finely chopped
1 onion, peeled and chopped
1 teaspoon of turmeric
1 teaspoon of cinnamon
½ teaspoon ground ginger
2 tablespoons olive oil
½ teaspoon paprika
½ teaspoon of ground cumin
2 tablespoons flour + 100ml water
juice of 1 lemon
2 tablespoons chopped fresh cilantro
salt and pepper

Preparation of soup Moroccan Harira-:

To prepare soup recipe Moroccan harira-:

Heat oil in a pan, add the meat and brown on all sides. Add onion, celery and spices and cook until tender. Add chickpeas, lentils, tomatoes, tomato paste and water and simmer, covered, over low heat for 50-60 minutes until pulses are tender. Continue to check the broth, add water if necessary.

Mix the flour to a paste without lumps with 100 ml of water, then pour into the soup. Mix soup continuously for five to ten minutes until thickened. Assaisonez, then squeeze the lemon juice and coriander before serving the soup.