Clean and puree the vegetables. Wash all the vegetables thoroughly. Then blend the vegetables finely.
If you are using dried chickpeas, soak them overnight in cold water. The next day, peel them. You can also use ready-made canned chickpeas for convenience.
Soak the lentils in water to reduce cooking time and improve digestibility.
Cut the beef (or the meat you have chosen) into small pieces for faster and even cooking.
Heat a soup spoon of olive oil in the pan with a little salt. This helps the meat brown without sticking to the pan. Add the meat to the hot oil and cook until fully done.
Add the blended vegetables and the chickpeas to the pan and stir well.
Now add the bouillon cubes and the spices. This gives the soup its characteristic flavor.
Pour 1.5 liters of boiling water into the pan and add the can of tomato paste. Stir well to combine everything.
Let the soup simmer on low heat. This allows the flavors to blend well and the soup will thicken slightly.
Mix two tablespoons of flour with some water and add this to the soup. This helps to thicken the soup even more.
After half an hour, add the pre-soaked lentils to the soup. Make sure to stir the soup regularly to prevent it from burning.
In the last 5 minutes of cooking time, add vermicelli and fresh chopped parsley and coriander.
Serve the Harira soup warm and enjoy this authentic Moroccan delicacy!
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