Moroccan Harira Soup with Lamb, Chickpeas, Lentils, Fresh Cilantro and Preserved Lemon

Ingredients

• 1/2 lb lamb shoulder, cut into small 1-inch cubes
• 1 cup dried green or brown lentils, rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 can (28 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp ground ginger
• 1/2 tsp turmeric
• 1/4 tsp black pepper
• 1/4 tsp cayenne (optional)
• 6 cups chicken or vegetable stock
• 1/4 cup vermicelli or broken spaghetti
• 2 tbsp all-purpose flour mixed with 1/4 cup water (tadouira, for thickening)
• 1/4 preserved lemon, rind only, finely minced
• Large bunch fresh cilantro, roughly chopped
• Large bunch fresh flat-leaf parsley, roughly chopped
• 2 tbsp fresh lemon juice
• Salt to taste
• For serving: crusty bread, lemon wedges, harissa on the side

Instructions

1. Heat olive oil in a large heavy pot over medium-high heat. Season lamb cubes with salt. Brown in batches — do not crowd the pan. Deep browning creates the flavor base. Remove and set aside.
2. In the same pot, cook onion over medium heat 8 minutes until soft and golden. Add garlic and cook 1 minute. Add cinnamon, cumin, ginger, turmeric, pepper, and cayenne — toast the spices in the oil for 30 seconds until fragrant.
3. Add tomato paste and cook 2 minutes, stirring constantly, until it darkens slightly. Add crushed tomatoes and stir to combine. Return browned lamb to the pot.
4. Add stock and lentils. Bring to a boil, skim any foam, then reduce to a gentle simmer. Cook 20 minutes until lentils are just tender.
5. Add chickpeas. Continue simmering another 15 minutes.
6. Add the vermicelli. Stir the flour-water mixture (tadouira) into the simmering soup — this is the traditional Moroccan thickener that gives harira its distinctive velvety body. Stir constantly for 5 minutes as the soup thickens.
7. Stir in minced preserved lemon rind, most of the cilantro and parsley (reserve some for garnish), and fresh lemon juice. Taste — harira should be boldly spiced, savory, slightly tangy, and deeply aromatic. Adjust salt and lemon.
8. Ladle into deep bowls. Top generously with remaining cilantro and parsley. Serve with crusty bread and lemon wedges. Harira is Morocco's great communal soup — rich enough to be a full meal, aromatic enough to perfume the whole kitchen.