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
1/4 C rice
1/4 C angel hair pasta, broken up
2 lbs crushed tomatoes (in cans)
3 T flour
1/3 C fresh coriander, minced
1. Cook the lentils in salted water, when done drain then and squeeze the half lemon over them.
2. 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).
3. Add the tomatoes to the broth previously prepared and cook for 10 minutes
4. 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.
5. Bring the soup to a boil, add the rice, pasta, coriander and the salt; allow to simmer another 10-15 minutes, stirring occasionally.
6. 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.
7. 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.