Harira is a traditional, satisfying, and highly aromatic Moroccan soup, often served to break the fast during the month of Ramadan. It is a hearty blend of tomatoes, lentils, chickpeas, fresh herbs, and sometimes lamb or beef, thickened with a unique flour/water slurry (tadwira).

Prep Time	Cook Time	Serves
20 minutes	1 hour 15 minutes	6-8

Part A: Ingredients

• Meat/Beans: 1 cup Brown or Green Lentils (rinsed), 1 can (15 oz) Chickpeas (rinsed), 1/2 lb Lamb or Beef (optional, cut into small cubes).
• Aromatics: 2 Tbsp Oil, 1 medium Onion (diced), 2 quarts Beef or Vegetable Stock, 1 (28 oz) can Crushed Tomatoes.
• Spice: 2 tsp Ground Ginger, 1 tsp Turmeric, 1 tsp Cinnamon, Salt and Black Pepper.
• Herbs: 1/2 cup Fresh Cilantro (chopped), 1/2 cup Fresh Parsley (chopped).
• Thickener (Tadwira): 1/4 cup All-Purpose Flour, $1/2$ cup Water.

Part B: Instructions

Step 1: Sauté and Build the Broth

1. In a large pot, heat the oil over medium heat. Add the diced onion and cubed meat (if using). Cook until the meat is browned and the onion is soft.
2. Stir in the ginger, turmeric, cinnamon, salt, and pepper. Cook for 1 minute until fragrant.
3. Add the rinsed lentils, crushed tomatoes, and beef/vegetable stock. Bring the soup to a boil, then reduce heat and simmer for 45 minutes, or until the lentils are tender.

Step 2: Add Chickpeas and Herbs

1. Stir in the rinsed chickpeas and most of the chopped cilantro and parsley (reserve a small amount for garnish).
2. Simmer for another 15 minutes to allow the flavors to merge.

Step 3: Thicken with Tadwira

1. In a small bowl, whisk together the flour and water to create a thin, smooth slurry (tadwira).
2. While the soup is simmering, slowly pour the tadwira into the soup in a steady stream, stirring continuously.
3. Let the soup simmer for 5-10 minutes until it thickens to a substantial consistency. Taste and adjust seasoning.

Step 4: Serve

• Serve the Harira hot, traditionally drizzled with fresh lemon juice and garnished with the remaining fresh cilantro and parsley. Serve with dates on the side.