Moroccan Harira Soup Shooters

Ingredients

• 0.5 lb Lamb
• 1 medium Onion
• 1 stalk Celery
• 0.5 cup Lentils
• 0.5 cup Chickpeas
• 1 can Chopped Tomatoes
• 2 tbsp Tomato Paste
• 0.25 cup Cilantro
• 0.25 cup Parsley
• 2 tbsp Lemon Juice
• 1 tsp Cumin
• 1 tsp Ginger
• 0.5 tsp Cinnamon
• 0.5 tsp Turmeric
• 6 cups Vegetable Broth

Instructions

1. 1Place a large heavy-bottomed pot over medium-high heat (400°F / 200°C). Add the 0.5 lb of lamb and brown it on all sides, about 5-7 minutes. Remove the browned lamb from the pot and set it aside on a plate.
2. 2Add the 1 medium onion, chopped, and the 1 stalk of celery, chopped, to the same pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. You will see them become translucent and slightly tender.
3. 3Stir in the 0.5 cup of lentils, 0.5 cup of chickpeas, 1 can of chopped tomatoes, 2 tbsp of tomato paste, 0.25 cup of cilantro, chopped, 0.25 cup of parsley, chopped, 2 tbsp of lemon juice, 1 tsp of cumin, 1 tsp of ginger, 0.5 tsp of cinnamon, and 0.5 tsp of turmeric. Cook, stirring constantly, for 2 minutes until fragrant.
4. 4Return the 0.5 lb of lamb to the pot. Pour in the 6 cups of vegetable broth. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 40 minutes. The soup should be bubbling very gently.
5. 5After simmering for 40 minutes, the lamb should be tender and the lentils cooked through. Carefully remove about 1 cup of the soup solids and liquid. Place this portion into a blender and blend until smooth. Return the blended soup to the pot and stir to combine. This will make the soup slightly thicker and smoother.
6. 6Serve the soup warm in small shot glasses.

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