Moroccan-Inspired Harira Soup
INGREDIENTS
1 pound braising beef/steak, short rib or pork tenderloin, cubed
1 tbsp olive oil
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground cinnamon
1 large onion, finely chopped
3 garlic cloves, minced
1-inch fresh ginger, grated
2 celery stalks, diced
1/4 cup red lentils
1 can (15 oz) cannellini beans or chickpeas, rinsed and drained
1 can (15 oz) diced tomatoes or 2 medium sized tomatoes, diced
4-6 cups beef bone broth
2 tbsp tomato paste
1/4 cup fresh cilantro, chopped (plus extra for garnish)
1/4 cup fresh parsley, chopped
A handful of Kale, rinsed and chopped
Juice of 1 lemon
Salt and pepper to taste
METHOD
Heat olive oil in a dutch oven over medium heat.
Sear the beef on all sides until browned.
Season with turmeric, cumin, cinnamon, and ginger, then add salt and pepper. Saute the aromatics until fragrant, about 1-2 minutes.
Cook the onion until translucent, then add garlic and celery and cook until softened.
Stir in tomatoes, tomato paste, and broth. Bring to a boil, then cover and simmer over medium-low heat for 40-50 minutes.
Add red lentils, cannellini beans, cilantro, parsley and kale. Cover and cook for 15 minutes
Add the vermicelli noodles and continue to cook for another 5 minutes or until noodles are tender.
Adjust the seasoning with salt, pepper, and lemon juice to taste. Stir well to combine all the flavors.
Serve hot, garnished with extra cilantro.