Entree: Western Sahara – National Cuisine – حريرة ➤ Ḥarīra (hearty tomato-lentil soup)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 15 min

Total 1 hr 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) olive oil
- 1 large onion, finely chopped (about 8 oz (225 g))
- 2 celery stalks, chopped (about 4 oz (115 g))
- 3 cloves garlic, minced
- 1 cup (200 g) red lentils, rinsed
- 1 can (15 oz (425 g)) chickpeas, drained and rinsed
- 28 oz (800 g) crushed tomatoes (canned) or equivalent fresh tomatoes, puréed
- 6 cups (1.4 L) beef or lamb stock (or water)
- 2 tsp (6 g) ground coriander
- 1 tsp (3 g) ground cumin
- 1/2 tsp (1.5 g) ground cinnamon
- 1/4 tsp (0.5 g) ground turmeric or a pinch of saffron threads (optional)
- 1/4 cup (30 g) fresh parsley, chopped
- 1/4 cup (30 g) fresh cilantro, chopped
- 2 tbsp (16 g) tomato paste
- 1/3 cup (40 g) all-purpose flour
- 1/2 cup (120 ml) water (for flour slurry)
- Salt and black pepper to taste (about 1–1.5 tsp (5–8 g) salt)
- Juice of 1 lemon (about 2 tbsp (30 ml)) plus wedges for serving
- Vermicelli or fine rice, optional: 2 oz (60 g) broken vermicelli

Show original ingredient measurements

- 1 lb (454 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) olive oil
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 2 celery stalks, chopped (about 4 oz / 115 g)
- 3 cloves garlic, minced
- 1 cup (200 g) red lentils, rinsed
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 28 oz (800 g) crushed tomatoes (canned) or equivalent fresh tomatoes, puréed
- 6 cups (1.4 L) beef or lamb stock (or water)
- 2 tsp (6 g) ground coriander
- 1 tsp (3 g) ground cumin
- 1/2 tsp (1.5 g) ground cinnamon
- 1/4 tsp (0.5 g) ground turmeric or a pinch of saffron threads (optional)
- 1/4 cup (30 g) fresh parsley, chopped
- 1/4 cup (30 g) fresh cilantro, chopped
- 2 tbsp (16 g) tomato paste
- 1/3 cup (40 g) all-purpose flour
- 1/2 cup (120 ml) water (for flour slurry)
- Salt and black pepper to taste (about 1–1.5 tsp / 5–8 g salt)
- Juice of 1 lemon (about 2 tbsp / 30 ml) plus wedges for serving
- Vermicelli or fine rice, optional: 2 oz (60 g) broken vermicelli

Instructions

1. Brown the lamb and aromatics: heat olive oil in a large heavy pot over medium-high heat. Add lamb pieces and brown on all sides, then add chopped onion, celery and garlic and sauté until softened, about 6–8 minutes.
2. Add tomatoes, legumes and spices: stir in crushed tomatoes, tomato paste, rinsed lentils, drained chickpeas, ground coriander, cumin, cinnamon and turmeric/saffron. Pour in stock (or water) and bring to a simmer; skim any foam.
3. Simmer slowly: reduce heat to low, cover partially, and simmer gently for 45–60 minutes until lamb is tender and lentils are breaking down. Add more water if the soup becomes too thick.
4. Make and add flour slurry: whisk flour into 1/2 cup (120 ml) water until smooth. Temper the slurry by ladling 1 cup (240 ml) hot soup into it, then gradually stir the slurry back into the pot. Simmer 10–15 minutes, stirring, until the soup thickens to a hearty stew-like consistency.
5. Finish with herbs, pasta and lemon: stir in chopped parsley and cilantro and add broken vermicelli or rice if using; cook 5–8 minutes until tender. Season with salt and pepper and add lemon juice to brighten—adjust seasoning to taste.
6. Serve: ladle hot harira into bowls, garnish with extra fresh herbs and lemon wedges, and serve as a substantial entrée.