Harira — Lamb, Lentil, and Chickpea Soup

Ingredients

• •Broth:
• •1 pound lamb cut in large pieces
• •1 small onion, minced
• •1/4 head of cabbage cut in largish pieces
• •1 cup chickpeas soaked overnight (or from a can)
• •1/3 cup lentils
• •2 quarts water
• •1/4 cup olive oil
• •1/3 cup fresh parsley, minced
• •6 to 7 strands saffron (soaked in a few tablespoons of hot water)
• •1/2 to 1 teaspoon pepper
• •2/3 teaspoon ginger
• •1 cube chicken bouillon
• •salt
• •1/2 lemon
• •1/4 cup rice
• •1/4 cup angel hair pasta, broken up
• •2 pounds crushed tomatoes (in cans)
• •3 tablespoons flour
• •1/3 cup fresh coriander, minced
• •salt

Directions

1. 1Cook the lentils in salted water, when done drain them and squeeze the half lemon over them.
2. 2Cook all the other ingredients in a soup pot over low heat for 50 to 60 minutes, or enough time to cook the meat and the chickpeas.
3. 3Add the tomatoes to the previously prepared broth and cook for 10 minutes.
4. 4Mix the flour with a little water to form a paste and then add this to the soup a little bit at a time while stirring constantly to avoid lumps.
5. 5Bring the soup to a boil, add the rice, pasta, coriander and the salt; allow to simmer another 10 to 15 minutes, stirring occasionally
6. 6Add the lentils, let cook for another 5 minutes and serve in bowls with lemon wedges on the side for those who want to add it to their soup
7. 7Harira should be somewhat creamy but not thick so if it is too thick add a little water and cook for a few more minutes; if it is too thin add a little flour and water paste to thicken it
8. 8Some cooks break an egg into the soup during the last five minutes of cooking and mix it well to keep it from solidifying.