Harira — Moroccan Tomato and Lentil Soup

Preparation

1. Chop the onion, parsley and cilantro.
2. Cut the beef into small pieces so it cooks quickly.
3. Peel and blend the tomatoes together with the celery stick.

Cooking

1. Heat 2 tablespoons of vegetable oil in a large pot.
2. Add the onion and fry over medium heat for 3–4 minutes, stirring occasionally.
3. Add the beef and fry for 6–7 minutes, stirring occasionally.
4. Add the spices except the cinnamon, mix well and fry for 3–4 minutes so the flavours come together.
5. Add the lentils and fry for 2–3 minutes.
6. Add 1 litre of water, cover and cook for 30 minutes, stirring occasionally.
7. Check the lentils are cooked, then add a further litre of water and bring to the boil.
8. Mix the tomato paste with 5 spoonfuls of the hot soup and stir it in.
9. Add the blended tomatoes and celery with the parsley and cilantro, and cook for 15 minutes.
10. Add the chickpeas and adjust the seasoning.
11. Stir in 2 teaspoons of flour dissolved in water, with no lumps.
12. Whisk the egg with a fork and add it slowly to the soup.

Let the soup rest a few minutes before serving so everything settles. I add two tablespoons of lemon juice to lift it. In Morocco it is served with dates.