Jess' Harira Moroccan Soup
By Jess Murphy
4 people
65 minutes
5 minutes
Ingredients
- 1 - Carrots (chopped)
- 1 stick Celery (chopped)
- 1 litre Chicken Stock (or vegetable)
- 0.5 tin Chickpeas
- 1 tin Chopped Tomatoes
- 1 tbsp Cinnamon
- 25 g Flat Leaf Parsley (chopped)
- 3 cloves Garlic (minced)
- 1 tbsp Ground Cumin (chopped)
- 1 tbsp Ground Ginger
- 200 g Lentils (dried)
- 2 tbsp Long Grain Rice (or broken-up vermicelli pasta)
- 3 tbsp Olive Oil
- 1 large Onion
- 1 pinch Salt and Pepper
- 225 g Stewing Lamb
- 3 tbsp Tomato Puree
- 1 tbsp Turmeric
Method
- Heat the oil in a large casserole dish.
- Add the chopped lamb pieces and brown them for 5 mins. Set aside.
- Sauté the onions, garlic, carrot and celery until they start to caramelise, add the spices and tomato paste, and cook for a further 5 mins.
- Add the lamb, stock, tinned tomatoes, salt, pepper and lentils. Bring to the boil, cover and simmer for 30 mins.
- Add the rice or pasta and cook for a further 15 mins, then uncover and add the chickpeas, parsley and coriander. 6. Simmer for a further 10 mins then serve in soup bowls with fresh crusty bread.
