Spicy Moroccan-style lamb and lentil soup (Harira) from All Time Best Soups (page 57) by Cook's Illustrated Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • IndyGirl on October 26, 2019

    1. I didn’t use oil for the harissa. Just tossed the spices sans garlic at the end. 2. Used lamb stew meat. If using lamb stew meat, add the lamb later so it doesn’t get tough. 3. Used spray oil to brown the lamb, next time use oil if browning lamb stew meat. Perhaps shoulder meat won’t need oil. 4. Used red lentils since I didn’t have green lentils. 5. Use white or yellow onion and cut fine. Red onion didn’t disintegrate. 6. Use fresh tomatoes, or 1 pound canned tomatoes. Don’t add extra tomatoes.

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