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Moroccan Beef Harira Soup
1 teaspoon Olive oil
2 tablespoons white whole wheat flour
3/4 lb boneless round stewing beef
1/2 teaspoon Cinnamon, ground
3/4 teaspoon ground ginger
1/4 teaspoon ground coriander
1/4 teaspoon Black pepper, freshly ground
1/8 teaspoon Crushed red pepper flakes
29 oz reduced-sodium beef broth, divided (2-14.5oz cans)
2 tablespoons tomato paste
1 whole Large onion, finely chopped
2 stalks Finely chopped celery, ends trimmed
1/2 cup Lentils, dry, rinsed and picked through
2 cups water
1/2 cup fine egg noodles
15 oz Canned chickpeas, rinsed and drained
1/4 cup Flat leaf parsley, chopped finely
1/4 cup Finely chopped fresh cilantro
4 Lemon wedges (optional)
1 dash hot sauce such as Tabasco (optional)
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Moroccan Beef Harira Soup

Moroccan Beef Harira Soup

Moroccan Beef Harira Soup
  • Servings:Makes 4
  • Prep Time:15 minutes
  • Cook Time:40 minutes
1. Heat oil in a large pot over medium heat. Toss flour and beef together in a medium mixing bowl until beef is coated with the flour. When oil is hot, add beef. Discard any extra flour. Cook and stir until beef is lightly browned on all sides, 3 to 4 minutes.
2. Add cinnamon, ginger, coriander, black pepper, and red pepper. Cook and stir until fragrant, about 1 minute. Add 1?2 cup of the beef broth, tomato paste, onion, and celery. Cook and stir until vegetables are evenly coated with spices and onion begins to soften, about 1 to 2 minutes.
3. Add lentils, remaining beef broth, and water. Bring to a simmer. Cover and simmer for 30 minutes, stirring often. Lentils should be cooked through.
4. Add egg noodles and chickpeas. Stir well. Continue to simmer until noodles are tender, about 5 minutes. Remove from heat and stir in parsley and cilantro. Serve immediately, with lemon wedges on a plate and hot sauce offered on the side, if desired.
Source: Hannaford fresh Magazine, November - December 2009