North African · lunch, dinner
Moroccan Harira (Lamb, Lentil and Chickpea Soup)
Video by Middle Eats on YouTube · Open on YouTube
- Nut-free
Contains: Gluten, Milk. Check labels on stock, sauces and spice mixes.
Lamb, lentils and chickpeas together give about 17 g of protein and 7 g of fibre per bowl for under 300 kcal, and the only added fat is 1 tbsp of butter for the whole pot.
The printable card is ink-friendly, fits on one page and has a QR code back to this recipe.
Ingredients 19
Method
Tap a time to watch that step in the video.
- Soak the chickpeas overnight. Finely chop the celery, parsley and coriander, dice the onion, cut the lamb into 1 cm cubes and rinse the lentils. 0:56
- Melt the butter in a large pot over high heat. Add the lamb and let it sear for 2 minutes at a time, stirring in between, until well browned with a brown crust on the pot. 4:15
- Turn the heat to medium, add the onion and sauté for about 3 minutes, then add a splash of water and scrape up the browned bits. 4:48
- Add the tomatoes, lentils, drained chickpeas, celery, cinnamon, ginger, pepper, salt and 1.5 litres of water. Bring to the boil, cover and simmer on medium for 45 minutes until the chickpeas are soft. 5:09
- Stir in the tomato paste. Whisk the flour with ¼–½ cup water, pour it in while stirring and cook for 2 minutes until the soup turns silky and thick. 6:18
- Add the vermicelli, parsley and coriander and cook for about 10 minutes, stirring often so nothing catches. Thin with water if needed and serve with lemon wedges to squeeze over. 7:13
Tip. Serves about 6 (our estimate). Time excludes the overnight soak. It freezes well; add the vermicelli when reheating. For a vegetarian version the cook suggests swapping the meat for extra vegetables.
The method is a summary in our words — the video shows every step.
One serve gives you 1 of 6
Where the energy comes from one serve
- Net carbs 43%
- Protein 27%
- Fat 30%
For comparison, low-carb eating usually gets under 26% of its energy from carbs, and ketogenic eating under 10%. Why this is here
Lower-carb idea. About 30% of the 27 g of net carbs come from the wheat vermicelli. To cut carbs, try half the pasta and more vegetables, or zucchini noodles.
Vitamins & minerals % of a day, one serve · tap for more
Selenium High36%
20 µg a serve, mostly from lamb (41%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Vitamin B12 High34%
0.8 µg a serve, mostly from lamb (99%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Folate High33%
131 µg a serve, mostly from green lentils (43%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Zinc High24%
2.6 mg a serve, mostly from lamb (52%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Vitamin K High22%
26 µg a serve, mostly from parsley (63%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Iron High20%
3.7 mg a serve, mostly from green lentils (28%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Vitamin B6 Source15%
0.3 mg a serve. Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Potassium Source13%
600 mg a serve. Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Magnesium Source13%
54 mg a serve, mostly from dried chickpeas (26%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Vitamin C Source13%
12 mg a serve, mostly from tomatoes (26%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Show the other 5
Vitamin E8%
1.2 mg a serve, mostly from tomato paste (42%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Omega-38%
0.1 g a serve, mostly from lamb (72%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Calcium4%
58 mg a serve. Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Vitamin A4%
40 µg a serve, mostly from butter (40%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Vitamin D0%
0.1 µg a serve, mostly from butter (53%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
You might also like
Bissara (Moroccan Split Pea Soup)North African · 399 kcal · 18 g protein
Lablabi (Tunisian Spiced Chickpea and Bread Soup)North African · 490 kcal · 20 g protein
Moroccan Vegetable Tagine with Chickpeas and ApricotsNorth African · 399 kcal · 12 g protein
Moroccan-Spiced Baked Chicken Thighs with CouscousNorth African · 587 kcal · 42 g protein
Sudanese White Bean and Beef Stew (Fasolia)North African · 390 kcal · 27 g protein
Chicken Tagine with Preserved Lemon and OlivesNorth African · 622 kcal · 56 g protein
Recipe and video by Middle Eats; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.