Harira Soup

20 Mins

Preparation Time

150 Mins

Cooking Time





Harira Soup



  • ½ kg lamb shoulder
  • 2 tbsps olive oil
  • 1 large onion, minced well
  • 2 tsps ginger
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 2 tsps dry coriander
  • A pinch of saffron
  • 3 stalks of celery, chopped into small pieces about 225 gm
  • 7 medium- sized tomatoes, seeded and chopped into small squares
  • 2 cubes of Goody chicken bouillon
  • 10 cups of water
  • ½ cup of lentils (100 gm)
  • ¼ cup of green coriander, minced
  • Can of Goody chickpeas
  • 2 cups of vermicelli, chopped


    Clean the meat from the excess fat then cut it into cubes of about 2 cm.
    Heat oil in a big pot, add the onion then fry it until it becomes golden. Add all the spices (ginger, cumin, cinnamon, dry coriander and saffron), stirring then add the meat and the celery, leave it to cook while stirring for 2 minutes or until the meat absorbs all the spices. Add the tomatoes and the chicken bouillon cubes to the same pot; leave them over the heat for 10 minutes until the tomatoes wilt. Add the cups of water, cover then leave them over the heat for about 90 minutes or until the meat is done, stirring constantly every 10 minutes. Add the lentils then stir all the ingredients, cover the pot and leave it over the heat for 30 minutes or until the lentils are done.Add the chickpeas and vermicelli; leave over the heat for 5 minutes.Garnish the dish with fresh green coriander before serving.