This is a vegetarian version of the traditional Moroccan soup, but feel free to add some cooked shredded meat if you’d like a meaty option.
Harira Soup Recipe
29 September 2018
This is a vegetarian version of the traditional Moroccan soup, but feel free to add some cooked shredded meat if you’d like a meaty option.
Category
Main
Serves
4
Preperation Time
10 Minutes
Cooking Time
45 Minutes
Ingredients
1tbs light olive oil
1 onion - finely chopped
1 stick celery - finely chopped
1 large carrot - chopped
1tsp ground cinnamon
1tsp ground cumin
½ tsp cayenne pepper or mild chilli powder
½ tsp turmeric
½ tsp ground ginger
150g green lentils - rinsed
1 x 400g carton chickpeas in water - rinsed and drained
2 x 400g cartons chopped tomatoes
black pepper
handful fresh coriander - chopped
handful fresh parsley - chopped
1 lemon - cut into wedges
Optional – handful leftover roast chicken or cooked beef or lamb - shredded
1.5 litres vegetable stock
Instructions
1Heat the oil in your Circulon Large Saucepan or Saucepot and add the onion, celery and carrot. Fry over a medium heat for 5 minutes until soft and turning golden, then add the ground spices and cook for a further minute or two
2Add the lentils, chickpeas, chopped tomatoes and stock and stir well. Season with black pepper. Bring to a gentle boil then reduce the heat and simmer for 45 minutes until all the vegetables are cooked and the soup has thickened. Taste and adjust the seasoning if required
3If using meat, add the shredded meat for the last 10 minutes of cooking. Stir through the chopped coriander and parsley and ladle into bowls with lemon wedges on the side for squeezing over