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Ingredients:

• 1 lb Alberta lamb, cut into bite-sized pieces
• 1 onion, finely chopped
• 2 celery stalks, finely chopped
• 2 carrots, peeled and finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon saffron threads
• 1/4 teaspoon cayenne pepper
• 1 can (14 oz) diced tomatoes
• 1 cup red or green lentils, rinsed and drained
• 6 cups beef, vegetable, or lamb broth (or water will work, but may require more salt)
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• Lemon wedges, green onion for serving

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the lamb pieces and brown them on all sides. Remove the lamb from the pot and set aside.
2. In the same pot, add the chopped onion, celery, and carrots. Sauté until the vegetables are softened and the onion is translucent.
3. Add the minced garlic, ground cinnamon, ground ginger, ground turmeric, saffron threads, and cayenne pepper. Cook for about 1 minute, stirring constantly, until the spices are fragrant.
4. Return the browned lamb to the pot. Add the diced tomatoes (with their juices) and the rinsed lentils. Stir to combine all the ingredients.
5. Pour in the broth, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 45-60 minutes, or until the lamb is tender and the lentils are cooked through.
6. Season the soup with salt and black pepper to taste. Adjust the seasonings and spices as needed.
7. Just before serving, stir in the chopped fresh cilantro and parsley.
8. Ladle the Moroccan Harira Soup into serving bowls. Serve each bowl with a few green onions and a lemon wedge on the side for squeezing over the soup before eating.
9. Enjoy the rich and aromatic flavors of this Moroccan Harira Soup, along with the warmth of tradition and the spirit of exploration it brings to your table.

Note: You can also prepare this soup using an Instant Pot or slow cooker. Follow the same steps for browning the lamb and sautéing the vegetables, then transfer everything to your chosen appliance. For the Instant Pot, set it to “Soup” mode and cook for about 20-25 minutes under pressure, then release naturally. For the slow cooker, cook on low for 6-8 hours or until the lamb and lentils are tender.