Moroccan Harira Soup
Delicious and hearty soup.
4 people
210 minutes
30 minutes
Ingredients
- 4 cups Chicken Stock Cube
- 0.5 cup Chickpeas mixed with 1/2 cup of Yellow Split Peas (dried)
- 0.25 tsp Coriander Seed
- 0.5 tsp Ground Cinnamon
- 0.25 cup Puy Lentils
- 1 - SuperValu Carrot chopped into 1cm cubes
- 2 can SuperValu Chopped Tomatoes
- 2 tbsp SuperValu Extra Virgin Olive Oil
- 0.5 bunch SuperValu Fresh Coriander 3 roots finely chopped, leaves roughly chopped
- 2 - SuperValu Lamb Shanks bones with some meat left on
- 1 tbsp SuperValu Lemon Juice
- 1 - SuperValu Onion finely chopped
- 0.25 tsp SuperValu Saffron
- 1 tsp Supervalu Ground Cumin
Method
- Soak chickpeas and split peas in separate bowls of cold water overnight. The next day, drain pulses well and set aside.
- Soak the saffron in 1 tablespoon of hot water for 5 minutes. Heat olive oil in a large saucepan over medium heat. Add onion and cook for 3 minutes until slightly softened. Add spices, coriander root, and saffron and its liquid. Cook for 2-3 minutes until fragrant.
- Add bones, tomato, carrot, stock and 2 cups (500ml) water. Bring to the boil, then reduce heat to medium-low and simmer, covered, for 3 hours.
- Uncover, add chickpeas and cook for 15 minutes, then add split peas and lentils and cook for a further 25-30 minutes or until pulses are tender.
- Remove bones (any meat should fall off by this time). Stir in juice and most of the coriander leaves, reserving some to garnish.
- Season, then serve with reserved coriander and bread.
