Soups

Haarera Soup
 Moroccan soup on base of Lamb bones and its marrow little  tange with some vermicelli its easy way to cook at home and serve at cold time specially,
INGREDIENTS 

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• 1/2 Kg lamb Bone ( for stock)
• 100 gm small Diced Lamb
• 2 sticks celery sticks small Diced 
• 1 large onions chopped
• 3 cloves garlic chopped
• 1 cup parsley finely chopped
• 1 cup Coriander leaves finely chopped
• 2 tbs tomato paste
• 2 cups tomato peeled ( put in mixture and make pure)
• 1 cups Green lentil
• 1 cups cooked chickpea
• 1/2 cups of broken vermicelli  
• salt and black pepper to taste
• 1 tsp sugar
• 1 tbs olive oil

DIRECTIONS:


Cook lamb stock and strain and keep a side
In a deep sauce pan add olive oil and garlic and onion saute until tender
then add celery, lamb diced,Green lentils, parsley and coriander leaves and saute another 5 minutes
then add tomato paste and saute few minutes then add peeled tomato pure and lamb stocks and cover and leave it for 20 minutes.
After add cooked chickpea, vermicelli and cook another 10 minutes then add sugar, salt and black pepper. 
Serve hot with bread