Lamb Harira

Lamb soup (lamb harira)

  • serves 6
  • Easy

Harira is a traditional lamb soup from the Maghreb region of North Africa. It's more often than not a meal served to break the Ramadan fast. We have bulked up our Harira using puy lentils



  • olive oil
  • onion 1 large, chopped
  • garlic 2 cloves, finely chopped
  • lamb neck 300g, cut into small chunks
  • ground turmeric 1 tsp
  • ground cinnamon 1/2 tsp
  • ground ginger 1/2 tsp
  • smoked paprika 1 tsp
  • saffron a pinch
  • chicken stock 1 litre
  • chopped tomatoes 400g tin
  • tomato purée 2 tbsp
  • Puy lentils 50g
  • long grain rice 75g
  • coriander a handful, chopped
  • flat-leaf parsley a handful, chopped


  • Step 1

    Heat 2 tbsp olive oil in a pan. Add the onion and garlic with some seasoning and cook for 5 minutes until softened.

  • Step 2

    Add the lamb and all the spices and cook, stirring, for 5 minutes.

  • Step 3

    Add the chicken stock, tomatoes and purée and bring to a simmer.

  • Step 4

    Simmer, uncovered, for 45 minutes, then add the lentils and cook for 10 minutes.

  • Step 5

    Add the rice and cook for another 15 minutes, adding a splash of stock or water if needed, until the lentils and rice are cooked. The texture should be soupy rather than thick.

  • Step 6

    Stir in the herbs and serve.

Nutritional Information

  • Kcals 302
  • Fat 14.6g
  • Saturates 7.7g
  • Carbs 29.7g
  • Sugars 4.3g
  • Fibre 6.7g
  • Protein 9.6g
  • Salt 1g