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Meat, Africa and overseas

Mauritian halim with bread

Halim is a thick Mauritian soup made with beef, red lentils, bulgur wheat, and chickpeas, seasoned with cumin and turmeric. It takes 90 minutes for 4 people, costs €2.80 per serving, and ranks as medium difficulty. The key to success is the long simmer that tenderizes the beef while the red lentils thicken the broth on their own.

Tonight we're warming up with halim, that thick Mauritian soup of lentils, wheat, and well spiced beef.

Mauritian halim with bread
Total time
1 h 30
Difficulty
Medium
Cost per person
€2.80
Calories per person
670 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Halim simmers for a long time, until the beef nearly falls apart and the red lentils melt into the broth. The result is a dense soup, almost a savory porridge, seasoned with cumin, turmeric, and fresh ginger. A squeeze of lemon and fresh cilantro added right at the end wake everything up, and that contrast between the thick soup and the bright finish is what makes this dish special.

This is a Sunday dish or a cold weather weeknight meal, the kind you let simmer while you do something else. It takes some patience but barely any supervision, ideal when you want a dinner that sticks to your ribs without keeping you in the kitchen all evening. Served with bread for dipping, it's a complete meal on its own.

The ingredients

4 people

Butcher

  • Beef stew meat 400 g

Pantry

  • Precooked bulgur wheatoften in the pantry 150 g
  • Red lentilsoften in the pantry 100 g
  • Canned chickpeasoften in the pantry 200 g
  • Ground cuminoften in the pantry 1 tsp
  • Turmericoften in the pantry 1 tsp
  • Oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onions 2
  • Garlic 3 cloves
  • Fresh ginger 20 g
  • Fresh cilantro 1 sprigs
  • Lemon 2

Bakery

  • Baguette 1

Allergens Gluten

The step by step recipe

  1. Cut the beef into small cubes and brown it in the oil with the sliced onions in a large pot. 8 min

    The more the meat browns, the more flavor the soup will have, so don't stir it too much.

  2. Add the garlic, grated ginger, cumin, and turmeric, then pour in 1.5 liters of water.

    Toast the spices for a minute in the fat before adding the water, it releases their aroma.

  3. Cover and simmer until the meat is tender. 45 min

    If the broth reduces too much, add a glass of hot water, never cold.

  4. Add the bulgur wheat, red lentils, and drained chickpeas, then cook, stirring occasionally. 25 min

    Red lentils melt on their own and thicken the soup without any flour.

  5. Taste, season with salt and pepper, then serve with chopped cilantro, fresh lemon juice, and sliced bread.

    Lightly mash the wheat and lentils with the back of the ladle for a creamier texture.

Our tips to get it right

  • Pick a well marbled stewing cut like chuck, it turns tender after 45 minutes of simmering.
  • Don't salt too early, salt tightens the meat fibers and slows down how quickly it softens.
  • Prep the cilantro and lemon right before serving, they lose their brightness if they sit in the hot soup.

The variations

  • Swap the beef for diced lamb for a more fragrant halim, a version traditional in some Mauritian families.
  • For a vegetarian version, skip the meat and double the chickpeas, the simmer time shortens to about 30 minutes.
  • For a faster version, use ground beef instead of cubes, it cooks in a few minutes and the total simmer drops to 25 minutes.

What to serve it with

  • Fresh bread or baguette for dipping
  • A hot black tea
  • Extra lemon wedges on the table

Storage

Halim keeps for 3 days in the refrigerator in a sealed container, and its flavor actually improves the next day. It freezes well for up to 2 months, just thin it with a bit of hot water when reheating since it thickens further as it sits.

Questions about this dish

Can you replace red lentils with another type?

Red lentils are ideal because they melt and thicken the soup without any soaking. Green lentils would stay whole and need longer cooking, giving a less creamy result.

Can halim be made ahead of time?

Yes, it's actually recommended, halim often tastes better reheated the next day. Make it the day before, store it in the fridge, and reheat gently, adding a little water if needed.

Can the bulgur wheat be substituted?

You can use pearl barley or broken rice instead, adjusting the cooking time according to the package instructions. Precooked bulgur wheat remains the traditional choice for its slightly firm texture.

How do you make halim creamier?

Lightly mash the wheat and lentils with the back of a ladle at the end of cooking. You can also simmer a few minutes longer if you prefer a thicker, smoother soup.

How long does it take to make a Mauritian halim with bread?

Count 1 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Mauritian halim with bread?

About 670 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Mauritian halim with bread cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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