Ultimate Harira (Moroccan Chickpea & Lentil Soup)

daringgourmet.com

David

3 tablespoons oil

1 pound beef or lamb , cut into ½ inch cubes

1 large yellow onion , diced

2 ribs celery , diced

2 cloves garlic , minced

2 teaspoons minced ginger

28 ounce can diced tomatoes

¼ cup tomato paste

2 teaspoons ground cumin

1 teaspoon ground coriander

1 ½ teaspoons ground turmeric

2 teaspoons sweet paprika

1 teaspoon smoked paprika

½ teaspoon ground cinnamon

1 teaspoon salt

½ teaspoon freshly ground black pepper

1 tablespoon minced preserved lemon

2 teaspoons harissa (for some added flavor and heat)

8 cups beef or lamb broth

¾ cup dried chickpeas soaked overnight then rinsed and drained (or one 15 ounce can, drained)

¾ cup dried French Le Puy lentils (they hold their shape and texture better than regular brown lentils)

¼ cup long grain rice (another traditional alternative is broken up vermicelli pasta)

⅓ cup sliced green olives , drained and sliced

⅓ cup sliced black olives , drained and sliced

⅓ cup chopped fresh cilantro

⅓ cup chopped fresh parsley

lemon wedges for serving

Directions at daringgourmet.com

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