Moroccan Harira: Make-Ahead Lentil, Chickpea and Tomato Soup Packed Hot for Lunch

Heat the olive oil in a large soup pot over medium-high heat. Add the onion, celery and meat, if using, and cook for 6 to 8 minutes until the onion softens and the meat is lightly browned.

Serves 6

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 celery stalks with leaves, finely chopped
• 8 oz boneless lamb shoulder or beef chuck, cut into 1/2-inch cubes (optional)
• 1 1/2 teaspoons ground ginger, 1 teaspoon turmeric, 1 teaspoon cinnamon and 1 teaspoon black pepper
• 1 can (28 oz) crushed tomatoes plus 2 tablespoons tomato paste
• 3/4 cup brown or green lentils, rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 8 cups water or low-sodium chicken stock
• 1 cup chopped fresh cilantro and parsley, mixed
• 1/4 cup broken vermicelli or 3 tablespoons rice
• 2 tablespoons flour whisked into 1/2 cup water, plus lemon wedges for serving

Instructions

1. Heat the olive oil in a large soup pot over medium-high heat. Add the onion, celery and meat, if using, and cook for 6 to 8 minutes until the onion softens and the meat is lightly browned.
2. Stir in the ginger, turmeric, cinnamon, pepper and 1 1/2 teaspoons salt and cook for 1 minute until fragrant. Add the tomato paste and cook 1 minute more.
3. Add the crushed tomatoes, lentils, half the herbs and the water or stock. Bring to a boil, then cover and simmer for 35 to 40 minutes, until the lentils are tender and the meat is soft.
4. Stir in the chickpeas and vermicelli or rice and simmer 8 to 10 minutes more, until the pasta or rice is cooked.
5. Stir the flour slurry, then pour it slowly into the simmering soup while stirring. Cook 3 to 4 minutes until the soup turns velvety and slightly thick. Stir in the remaining herbs and adjust the salt.
6. For lunches: cool and refrigerate for up to 4 days or freeze for 3 months. The soup thickens overnight, so loosen each portion with a splash of water when reheating.
7. Preheat a thermos by filling it with boiling water for 5 minutes, pour it out, then fill with steaming harira. Pack a lemon wedge and a piece of bread alongside.
8. Harira is the soup Moroccan families break the Ramadan fast with at sunset, traditionally served with dates and chebakia sweets, but it is eaten all year as a hearty, inexpensive meal. Every household guards its own balance of spices and herbs, and the final tadouira flour thickening is what gives it its signature silky body.

Nutrition (estimated, per serving)

• Calories: 310 kcal
• Protein: 18g
• Fat: 8g
• Carbohydrates: 42g
• Fiber: 11g
• Sugar: 8g
• Sodium: 690mg