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Harira
(Lamb and Lentil Soup)
1/2 cup red lentils
1/2 tablespoon olive oil
1/2 pound boneless lamb, cubed
2 cloves garlic, chopped
2 white onions, chopped
1 teaspoon turmeric
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon cayenne
1 teaspoon black pepper
6 cups water
2 cups tomato pure
1/4 cup fresh cilantro, finely chopped
1 cup fresh Italian parsley, finely chopped
1/3 pound vermicelli, broken in half or thirds
2 eggs
2 teaspoons lemon juice
lemon slices, thin
Pick over the lentils, rinse and set aside.
Heat oil in a large pot.
Add garlic and lamb and saut until lamb has browned.
Add the onion, turmeric, cinnamon, ginger, cayenne and black pepper.
Saut until onions and celery have softened.
Add water and lentils.
Partially cover and simmer 60-90 minutes.
Add the tomatoes, cilantro and parsley; continue to simmer 20 minutes.
Add the pasta and cook an additional 3-5 minutes.
Beat eggs with lemon juice.
Remove soup from the heat.
Stir egg mixture into the soup.
Serve with lemon slices floating on the top.
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