Recipe Instructions:
Ingredients:
100 grams lamb or beef, cubed (optional; you can omit for a vegetarian version)
50 grams dried lentils
50 grams canned chickpeas, drained and rinsed
1 onion, finely chopped
2 tomatoes, diced
2 tablespoons tomato paste
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
Salt and pepper to taste
Water or vegetable broth, as needed
Fresh cilantro or parsley, chopped (for garnish, optional)
Lemon wedges (for serving, optional)
Instructions:
Cook the Meat (if using):
Heat olive oil in a pot over medium heat.
Add cubed lamb or beef and cook until browned on all sides. If omitting meat, skip to step 2.
Prepare the Base:
Add chopped onion to the pot and sauté until softened.
Add Tomatoes and Spices:
Stir in diced tomatoes, tomato paste, ground cumin, ground ginger, and ground turmeric. Cook for 2-3 minutes until tomatoes start to break down.
Add Lentils and Chickpeas:
Add dried lentils and canned chickpeas to the pot. Stir to combine with the tomato mixture.
Simmer the Harira:
Pour in enough water or vegetable broth to cover the ingredients by about an inch.
Season with salt and pepper to taste.
Bring to a boil, then reduce heat to low and let it simmer gently for about 30-40 minutes, or until lentils are tender and flavors have melded. Stir occasionally.
Adjust Seasoning and Serve:
Taste and adjust seasoning if needed.
If desired, garnish with chopped fresh cilantro or parsley.
Serve hot with lemon wedges on the side for squeezing over the soup.
