Harira Soup (The Traditional Berber Soup of Morocco)

INGREDIENTS:

• 1 lb ground lamb (optional if you want vegetarian soup)

• 1 medium red onion, chopped

• 1 medium sweet onion, chopped

• 1 tsp turmeric, ground

• 1 ½ tsp black peppercorns, freshly ground

• ¼ tsp fresh ginger (or 1-inch grated fresh ginger)

• ¼ tsp cayenne pepper, ground

• 6 cups beef stock

• 2 Tbs unsalted butter

• ¾ cup chopped fresh celery stalks (reserve any leaves for garnish)

• 1 (29oz) can San Marzano tomatoes, diced (reserve liquid)

• ¾ cup green lentils

• 1 (15oz) can of chickpeas (garbanzo beans), rinsed and drained

• 1 (15oz) can of red kidney beans, rinsed and drained

• 1 cup cooked quinoa (optional)

• 1 whole organic lemon, freshly juiced

• 2 large eggs, beaten

DIRECTIONS:

1. Brown lamb in a heavy skillet, adding black pepper, butter, cayenne, celery, cinnamon, ginger, onion, & turmeric.

2. Transfer browned lamb mixture into a soup pot

3. Add reserved tomato juice, lentils & water to the pot on high heat. Once it comes to a boil, reduce heat and simmer, covered for about 2 hours (until lentils are soft)

4. About 10 minutes before you’re ready to serve, turn up the heat to medium, then add the can of drained chickpeas, and quinoa to the soup pot.

5. When the quinoa is done, stir in the lemon juice and beaten eggs and cook for another minute or so.

6. Season with salt and pepper and sprinkle the reserved celery leaves (or cilantro) to taste.

  Things you'll need for this recipe...