Harira Soup Recipe

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.
  • Recipes

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

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.