harira is super hearty and packed with flavor—it’s one of the few soups that are a stand alone meal in my opinion! i’ve seen harira made a number of ways, but this is my favorite! i prefer a thicker soup, but if you like it thinner, i’d add more water to thin it out!

1/3 cup olive oil
1 lb lamb, diced 
1 cup celery
1 cup onion
1 cup cilantro 
1 cup parsley 
1/2 cup tomato paste or 1 cup tomato sauce 
2 cups lentils
4 tsp kosher salt
2 tsp ginger
2 tsp turmeric
2 tsp coarse ground pepper 
1/2 tsp cinnamon 
1/2 tsp cayenne pepper (optional) 
1/2 cup vermicelli noodles 
14 oz canned chickpeas
15-20 cups of water
1 cup corn starch slurry

▫️in a large pot, saute onion, celery and herbs until fragrant (about 3-4 minutes) 
▫️add in lamb pieces and cook for 2-3 minutes until no longer pink. 
▫️toast spices and tomato paste for 3 minutes to deepen the flavors. 
add in lentils and sauté for 2-3 minutes. 
▫️add about 12 cups of water and bring to a boil. 
▫️reduce to medium low heat and simmer for 45 minutes-1 hour, make sure the lamb is tender and lentils are well done. *if you prefer lentils with more of a bite, cook the lower end of this time frame. 
▫️add in vermicelli and chickpeas and cook for an additional 10 minutes. 
▫️make a slurry with the flour and stock and mix back into the soup. mix vigorously to cook down the flour and thicken soup. 
▫️add in additional 5-10 cups of water, *(depending on how much the soup has thickened and what your preferred texture is!) and mix to incorporate fully. 
▫️serve with lemon and chopped cilantro. 

🔺harira will continue to thicken as it sits, so keep in mind that you may need to add additional water before serving!