Marrakech Harira with Lamb, Lentils and Chickpeas

⏱ 90 min · Serves 6

The soup that breaks the fast across Morocco: tomatoes slow-cooked with turmeric and ginger, tender lamb, lentils and chickpeas, thickened with a little vermicelli and finished with a big handful of coriander and a squeeze of lemon. Deeply savoury, warming and better on day two.

Per serving: 420 kcal · 26.0g protein · 39.0g carbs · 18.0g fat

Ingredients

• 3 tbsp olive oil
• 400g lamb shoulder, trimmed and cut into 1.5cm cubes
• 1 large onion, finely chopped
• 2 celery sticks, finely chopped
• 3 garlic cloves, crushed
• 1 tsp ground turmeric
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground black pepper
• Pinch of saffron threads (optional)
• 2 tbsp tomato purée
• 800g tinned chopped tomatoes
• 150g brown or green lentils, rinsed
• 1 x 400g tin chickpeas, drained and rinsed
• 1.5 litres chicken or lamb stock
• 1 large bunch coriander (about 30g), finely chopped, stalks kept separate
• 1 small bunch flat-leaf parsley (about 20g), finely chopped
• 60g fine vermicelli or broken angel hair pasta
• 1 tbsp plain flour mixed with 100ml cold water (optional, for thickening)
• Salt, to taste
• 1 lemon, cut into wedges, to serve

Method

1. Heat the olive oil in a large heavy pot over medium-high heat. Brown the lamb in two batches, 4-5 minutes per batch, then set aside on a plate.
2. Lower the heat to medium, add the onion and celery with a pinch of salt and cook 8 minutes until soft. Stir in the garlic, turmeric, ginger, cinnamon, black pepper and saffron and cook 1 minute until fragrant.
3. Add the tomato purée and fry for 2 minutes, then tip in the chopped tomatoes and the finely chopped coriander stalks. Simmer 10 minutes until darkened and jammy.
4. Return the lamb with any juices, add the lentils and stock, bring to the boil, then cover and simmer gently for 45 minutes, until the lamb and lentils are tender.
5. Stir in the chickpeas and half the chopped coriander and parsley. Season generously with salt and simmer 5 minutes.
6. Add the vermicelli and cook 4-5 minutes until just tender. For a silkier, traditional body, whisk in the flour-and-water mixture and simmer 3 minutes more, stirring, until slightly thickened.
7. Off the heat, stir through the remaining coriander and parsley. Taste and adjust salt. Ladle into bowls and serve with lemon wedges to squeeze over, plus bread or dates alongside.