Ingredients:
Broth:
1 lb of lamb cut in large pieces
1 small onion, minced
1/4 head of cabbage cut in largish pieces
1 C chickpeas soaked overnight (or from a can)
1/3 C lentils
2 quarts of water
1/4 C olive oil
1/3 C fresh parsley, minced
6-7 strands of saffron (soaked in a few tablespoons of hot water)
1/2 – 1 t pepper
2/3 t ginger
1 cube of chicken bouillon
salt
1/2 lemon
- Cook the lentils in salted water, when done drain then and squeeze the half lemon over them.
- Cook all the other ingredients in a soup pot over low heat for 50-60 minutes (enough time to cook the meat and the chickpeas)

Preparation:
1/4 C angel hair pasta, broken up
2 lbs crushed tomatoes (in cans)
3 T flour
1/3 C fresh coriander, minced
salt

- Add the tomatoes to the broth previously prepared and cook for 10 minutes
- Mix the flour with a little water to form a paste and then add this to the soup a little bit at a time while stirring constantly to avoid lumps.
- Bring the soup to a boil, add the rice, pasta, coriander and the salt; allow to simmer another 10-15 minutes, stirring occasionally.
- Add the lentils, let cook for another 5 minutes and serve in bowls with lemon wedges on the side for those who want to add it to their soup
- Harira should be somewhat creamy but not thick so if it is too thick add a little water and cook for a few more minutes; if it is too thin add a little flour and water paste to thicken it.
- Some cooks break an egg into the soup during the last five minutes of cooking and mix it well to keep it from solidifying.

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